Portobello Tomato Feta Caprese Burger

by Mary Papoulias-Platis

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It’s tomato season and what better way to start the week than with a Portobello Tomato-Feta Caprese Burger, to serve on a hot summer day. This time I’ve chosen to go with all vegetables and a garden arugula pesto sauce to accompany my Greek Portobello burger. I just stacked everything up, splashed a little pesto on the top and I’m ready for a terrific lunch, or dinner served alongside slices of fresh melon. The mushrooms can be placed on the BBQ, or cooked in a hot skillet or grill . Use my Fresh Pesto Three Ways recipe and simply substitute the arugula for the basil.

The Portobello is such a unique mushroom, you can use as a substitute for a steak or burger. They can be purchased from Melissa’s Produce if not available in your area.

Fresh portobello mushroom

Mushroom Health: Just a few reasons to continue eating mushrooms!

  1. Support a healthy immune system.
  2. Decrease the risk for heart disease.
  3. Lower sodium intake.
  4. Promote lower cholesterol.
  5. Promote brain health.
  6. A good source of vitamin D.
  7. Promote a healthier gut.



Portobello Tomato Feta Caprese Burger

Try this nutritional mushroom burger for your meatless meals and take in the summer season with fresh garden tomatoes.

Course Simply Greek
Cuisine California Greek
Servings 2
Author Mary Papoulias-Platis



  • 2 large portobello mushrooms, cleaned, stem and gills removed
  • 2 tablespoons olive oil
  • 2 large tomatoes, sliced I used red and yellow tomatoes
  • 4 thin slices of Greek feta cheese
  • 4 tablespoons sun-dried tomatoes spread
  • 6 fresh basil leaves

Arugula Pesto Sauce

  • 2 cups fresh arugula, washed (or basil)
  • 1/4 walnuts or pine nuts
  • 4-5 garlic cloves
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan cheese


Make pesto from recipe below. Can be made ahead and refrigerated.


  1. Clean and scoop-out mushroom gills with a spoon. Remove stem. Set aside.

  2. Place a 1-2 teaspoons of olive on a grill or in a skillet and cook mushrooms for 3-4 minutes until browned and flip and cook until slightly softened.
  3. Place the buns on the grill or in the skillet cut side down and brown until warm.
  4. Slice tomatoes and feta cheese and set aside.
  5. On the bottom bun add the sun-dried tomato spread.
  6. Add the grilled mushroom.
  7. Next, alternate the tomatoes, feta, and fresh basil leaves to the bun.
  8. Add the pesto to the top and place the bun to complete your burger.

Arugula Pesto

  1. Place all the ingredients in the blender, except the cheese.

  2. Blend until smooth.
  3. Place the paste in a small bowl and stir in cheese.
  4. Serve or refrigerate up to 3 days.

Recipe Notes

If you chose to BBQ or grill the mushrooms make sure you brush olive oil on both sides before grilling.

Mushrooms are always incorporated in various ways in my recipes:

Poached Mushrooms In Olive Oil with a Tart Recipe

Artichokes Stuffed with Bulgur and Mushrooms – “Anginares”

Stuffed Mushrooms with Spinach and Thyme

Be Healthy and Happy,



© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

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