Mushroom Veggie Burgers and Grilled Carrot Fries
Mushroom Veggie Burger

I wanted a mushroom burger but with my own twist! The first mushroom burger, a Mushroom Veggie Burger, is made with two mushroom caps as buns and filled with veggie goodness! The second version, Mushroom Chicken Breast Burger, has an added half of a chicken breast, to make hubby and kids, well one at least, happy. I paired the burgers with Grilled Carrot Fries, recipe also below. This quick and colorful meal was all grilled making for very easy clean up!


Mushroom Veggie Burgers

Makes 4 servings

8 large Portobello mushroom caps, steams removed and cleaned

4 bell peppers, any color (used red and yellow), halved and cleaned out

1 red onion, sliced 1/4″ thick

2 avocados, sliced

2 medium vine ripe tomatoes, sliced

2 cups spinach and or lettuce


For the Mushroom Chicken Breast Burger you will need 2 chicken breasts, half chicken breast for each burger (optional, marinated in balsamic dressing).


If making the Grilled Carrot Fries see recipe below and prepare carrots. Heat grill to medium. When grill is hot and ready start making your carrot fries. If you have enough room cook your peppers  and onions at the same time placing cut side on grill and cook for 10 minutes on medium low heat, flip and cook another 10 minutes. Move carrot fries to the top when they are done and cook your chicken, if making chicken, checking to make sure it is done which will depend on thickness of your chicken. Last thing to cook will be the mushrooms, place mushrooms underside down and cook for 3-5 minutes, flip and cook another 3-5 minutes.

Pull your onion slices, rings, apart if they haven’t already fallen apart. Slice peppers in halves or quarters. Assemble your burger using a mushroom cap for your top and bottom bun, layering your peppers, avocado and or chicken, tomatoes, onions, spinach and or lettuce. Enjoy!


Grilled Carrot Fries


Grilled Carrot Fries

Makes 4 servings

6-8 large carrots, quartered length wise

1 clove garlic (optional)

1 tsp salt (optional)

1 TBSP extra virgin olive oil (optional)


If you want to season these “fries” you can toss them with olive oil and garlic before or after grilling them, they are also good plain.

Place carrots on the grill flat side down, set to medium/low, for 10 minutes depending on thickness and until you have grill marks on them. Flip them to the other flat side and cook an additional 10 minutes until you have grill marks. If they are not to desired tenderness you can continue cooking on low or I moved them to the top grill part while cooking the rest of the dinner.


Mushroom Chicken Breast Burger