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Double-Portobello Burgers with Roasted Tomatoes


Roasted plum tomatoes are the "ketchup" for these vegetarian burgers. Melted sharp provolone between the mushrooms delivers the oozy cheese factor.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: andrew parcell

Source: Martha Stewart Living, June 2011


  • 8 portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 can (28 ounces) plum tomatoes, drained (reserve 3 tablespoons juice) and quartered lengthwise
  • 5 garlic cloves, thinly sliced
  • 1/8 teaspoon crushed red-pepper flakes
  • 4 whole-wheat hamburger buns, split
  • 2 ounces sharp provolone cheese, grated
  • 3 ounces arugula


  1. Preheat oven to 450 degrees. Arrange mushrooms on a baking sheet, stem sides down, and brush with 1 tablespoon oil. Season with 1/4 teaspoon salt and some pepper. Toss tomatoes with remaining tablespoon oil, the sliced garlic, and crushed red-pepper flakes on a parchment-lined rimmed baking sheet.

  2. Roast, flipping mushrooms and stirring tomatoes halfway through, for 25 minutes. Transfer tomatoes to a bowl, and toss with reserved juice.

  3. Heat broiler. Toast buns, cut sides up, on a baking sheet for about 45 seconds. Broil mushrooms on center rack for 3 minutes. Flip, and top 4 with cheese, then remaining mushrooms. Broil just until cheese melts, about 1 minute.

  4. Sandwich tomatoes, arugula, and mushrooms between buns.

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