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Caprese Portobello Burgers
with strawberry spinach salad

Active: 40 minTotal: 40 min

We combine the best Italian appetizer with a portobello burger in this meal that practically shouts summer. Our members loved this combination so much when it was featured in 2016 that we've brought it back every summer since.



Caprese Portobello Burgers:
  • Mushrooms, portobello - 4, stems removed
  • Mozzarella, fresh - 6 oz, sliced
  • Tomatoes, beefsteak (or similar large tomato) - 1, sliced
  • Hamburger buns - 4
  • Basil - 12 leaves
  • Vinegar, balsamic - 6 tsp
Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 Tbsp
  • Maple syrup - 1 tsp (sub honey)
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
Spinach and Strawberry Salad:
  • Strawberries - 8 oz, sliced
  • Balsamic Vinaigrette (ingredients listed separately) - ~6 Tbsp
  • Baby spinach - 5 oz
  • Almonds, sliced or slivered - 1 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make vinaigrette - (Skip if made ahead for Monday.) Whisk together vinegar (portion for vinaigrette), maple syrup, and mustard. Add oil while whisking. (Can be done up to 5 days ahead)
  2. Portobello mushrooms - Remove stem and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
  3. Strawberries - Slice strawberries. (Can be done up to 2 days ahead)
  4. Cheese / Tomatoes - Prep as directed.


  1. Give portobello mushrooms a light sprinkle of salt and pepper.
  2. If cooking on a grill: Heat up grill to 500F. Brush grates with some oil and then grill mushrooms for 2 minutes on each side over direct heat (i.e., over the flames). Move to indirect heat, close the grill, and cook for another 3 to 4 more minutes, or until tender. Buns can be toasted on the grill at the same time (~2 minutes on the hot grill should do).
  3. If cooking on stovetop: Heat up a grill pan to high heat. Brush with some oil, and then grill mushrooms for 2 minutes on each side. Then lower heat to medium and cook for another 4 to 5 minutes on the lower heat setting. Toast buns on the grill pan at the same time if there is room or wait till after mushrooms are done (~2 minutes on the hot grill should do).
  4. Place mushrooms onto bottom buns. Top with cheese, basil leaves, and tomatoes. Drizzle with vinegar (portion for burger; it’s best to pour into a spoon and then drizzle from spoon). Close burgers with the top bun.
  5. Toss vinaigrette with spinach, strawberries, and almonds and enjoy with warm burger.

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This meal has 24 reviews

Subtle and fantastic flavor combos.

By: Patti
Posted: Aug 01, 2019
Diet: Original

Very much enjoyed this with bison and no bun

By: Nathan
Posted: Jul 23, 2019
Diet: Original

Sooo good!! Would not have changed a thing about the burger!

By: Zoey
Posted: Jul 15, 2019
Diet: Original

*Italian kiss thing* MWAH! so good.

By: Jenna
Posted: Jul 11, 2019
Diet: Original

Delicious and relatively quick! I agree with the suggestions that some kind of aioli would be a great addition to this.

By: Melissa
Posted: Jul 11, 2019
Diet: Original

I love caprese anything and the burger was great, but would be even better with a balsamic glaze vs. balsamic vinegar. I think I’d do less garlic less next time.

By: Lindsey
Posted: Jul 11, 2019
Diet: Original