Balsamic Egg White Capped Portobello Burger
Serves: 1
Balsamic Egg White Capped Portobello Burger
  • 1 Portobello mushroom, washed and clean
  • ¼ c. egg whites (liquid whites or about 2- 3 egg whites)
  • ¼ c. spinach
  • 1 t. balsamic vinegar
  • Oil in a spray container
  • optional: whole grain bread or whole wheat pita for placing the finished burger on top
  1. Spray a medium sized cooking pan with oil and place it on the stove over medium/high heat for about one minute.
  2. Remove the stem from the mushroom and place the cap on the heated pan. Cover the pan with the lid and over medium/ high heat allow each side to cook for about one minute.
  3. With the mushroom still in the pan, with the smooth side down, poor the balsamic over the top. Place the lid back on the pan and allow each side to cook over low/medium heat for two minutes. If the balsamic begins to burn the pan, remove the lid and turn down the heat.
  4. After having cooked two minutes on each side or once the mushroom is soft, place the mushroom with the smooth side down again. Add the spinach on top of the mushroom and put the lid back on the pan for about 45 sec to allow the spinach to begin to wilt.
  5. Remove the lid and pour the egg whites over the top. Place the lid on top of the pan and allow the eggs to cook. If the eggs start to spill over the top of the mushroom, allow them to cook on the pan and then place them back on top of the mushroom. Once the eggs are fully cooked to your liking, remove the mushroom cap from the pan and place it on a plate or on whole grain bread if you are using!
  6. Lastly, grind pepper on top and enjoy!
Nutrition Information
Serving size: 1 Calories: 67 Fat: 0 Saturated fat: 0 Carbohydrates: 6 Sodium: 147 Fiber: 1 Protein: 11 Cholesterol: 0
Recipe by Nutrition Twins at