Portobella Chicken Burger

Low Carb/Low Fat
Low Carb/Low Fat Portobella Chicken Burger

22 Jul Portobella Chicken Burger


  • 3.5 oz of finely shredded/chopped chicken (mine was already cooked)
  • 2 Portobello mushroom caps (you can find these in the produce section of your grovery store)
  • 4 Tbsp. egg whites
  • 1 slice of almond or veggie cheese
  • Chopped onions & jalapeños (optional)
  • Roma tomatoes, spinach, advacdo (whatever veggies you’d like on your burger!)



  1. Wash and completely dry mushroom caps
  2. Place face down on a baking sheet, spray with butter flavor or olive oil spray, sprinkle with seasoned salt and garlic powder, bake for 12-15 minutes at 400 degrees
  3. Meanwhile, either form patties out of raw chicken OR finely chop or shred (can be done in the processor) your cooked chicken.
  4. Mix in egg whites, chopped onions and jalapenos and season with seasoned salt, pepper, and garlic.
  5. Spray med-high heat skillet with non-stick. Form a patty (pat it tightly together with a fork when cooking to maintain form) and cook for 5-6 minutes on each side or until nicely browned, place your almond cheese the last couple minutes to melt.
  6. Put all your fixins’ on your mushroom caps (I used spicy brown mustard too) and viola! You have a tasty healthy burger without all the extra calories and greasyness… I bet turkey bacon would even be BOMB on it!

    This recipe was inspired by BodyBuilding.com‘s “Epic Chicken Salad Burger” and you can find more tasty muscle meals at bodybuilding.com/kickass!
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