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Veal & Portobello Mushroom Burger

Prep Time:
15 mins.
Cook Time:
25 mins.


Portobello Mushroom Caps

  • 12 Portobello mushrooms
  • 4 tablespoons canola oil
  • 3 tablespoons Worcestershire black pepper blend
  • 1 pound ground veal
  • 10 ounces mushrooms, chopped fine
  • 3 ounces bread crumbs
  • 3 ounces milk
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon back pepper
  • 3 tablespoons parsley, chopped
  • 6 slices Swiss cheese


  1. Remove the stems from the mushrooms and use them as part of the chopped mushroom mixture below. Using a tablespoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
  2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley.
  3. Form the meat mixture into 6 burgers. Reserve for later use.
  4. Preheat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at a time and brown for 2 to 3 minutes. Turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 160°F.
  5. Grill the mushrooms for 3-4 minutes on each side until tender.
  6. Add one slice of Swiss cheese to the burgers.
  7. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.