Portobello Mushroom Burger

I usually try to eat healthy every January, after all the food from the Holidays. But eating healthy doesn't mean that your food can't be delicious! Dried Chiles Salsa made a great pairing to grilled chicken, beef, fish, and any vegetable. You shouldn't suffer a lack of flavor while taking care of yourself!!

Here's a recipe ideal to accomplish your New Year resolutions; you will have a flavor that you will really enjoy!


  • 4 Portobello mushroom caps

  • 1 tsp. Cielito Mio Gourmet Salsa with Dried Chiles

  • 2 Tbsp. olive oil

  • 1 tsp. dried basil

  • 1 tsp. dried oregano

  • 1 Tbsp. minced garlic

  • Salt and pepper to taste

  • Bunch of spinach


  • Place the mushroom caps, smooth side up, in a shallow dish.

  • In a small bowl, whisk together Cielito Mio Gourmet Salsa, oil, basil, oregano, garlic, salt and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

  • Preheat grill for medium-high heat.

  • Brush grate with oil. Place mushrooms on the grill, reserving mixture for basting. Grill for 5 to 8 minutes on each side.


  • You can add cheese to your portobello mushroom and place it in a bun to have a veggie burger or use two portobello mushrooms instead of bun to have a low carb burger.

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