Portobello & Beef Patty Melt

This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which add moisture and flavor. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. Make it a Meal: Round out the plate with Oven Sweet Potato Fries and Balsamic & Parmesan Roasted Cauliflower.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Portobello & Beef Patty Melt

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    12 ounces 93%-lean ground beef 1/4 teaspoon freshly ground pepper
    2 cups finely chopped portobello mushroom caps, (about 2), gills removed 4 slices rye bread
    3 tablespoons plain dry breadcrumbs 1 clove garlic, peeled
    1 tablespoon Worcestershire sauce 8 teaspoons pickle relish
    1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried 4 slices Swiss cheese, (2 ounces)
    1/4 teaspoon salt


    Prep: 30 min Total: 30 min (Quick)
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    • 1

      Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.

    • 2

      Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shape into 4 patties and place on the prepared pan. Broil until cooked though, 4 to 6 minutes per side.

    • 3

      Meanwhile, toast bread. Rub each slice of toast with garlic.

    • 4

      Place 1 patty on each piece of toast, top each with 2 teaspoons relish and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.

    nutritional information

    3 g
    11 g
    Saturated Fat:
    5 g
    26 g
    25 g
    583 mg
    Monounsaturated Fat:
    4 g
    1 1/2 starch, 1 vegetable, 3 lean meat
    61 g
    Carbohydrate Servings:
    412 mg
    Nutrition Bonus:
    Zinc (36% daily value), Iron (20% dv), Folate (17% dv), Calcium (15% dv).
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