Photo of Moroccan Spiced Portobello Burgers with Cucumber Raita by WW

Moroccan Spiced Portobello Burgers with Cucumber Raita

Points® value
Total Time
24 min
18 min
6 min
Portobello caps are so big they can double as burger patties. Look for large, smooth caps without any mushy bits or excessive browning.


Plain fat free yogurt

¾ cup(s), Greek-variety recommended


¼ cup(s), seedless (English), peeled, finely chopped

Peppermint leaves

1 tsp(s), minced

Table salt

½ tsp(s)

Black pepper

½ pinch(es), freshly ground

Ground cinnamon

1 tsp(s)

Ground cumin

1 tsp(s)

Ground cardamom

½ tsp(s)

Table salt

½ tsp(s)

Ground cloves

¼ tsp(s)

Cayenne pepper


Portabella mushrooms

4 large, caps

Fresh lemon juice

2 tbsp(s)


  1. To make the raita, mix yogurt, cucumber, mint, 1/2 teaspoon of salt and black pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days.
  2. To make the burgers, mix the cinnamon, cumin, cardamom, remaining 1/2 teaspoon of salt, cloves and cayenne on a large plate. Spray the caps on both sides with nonstick spray; coat both sides by pressing into the spice mixture.
  3. Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Add the caps and cook until somewhat softened and browned, turning once, about 6 minutes. Sprinkle with lemon juice, transfer to a serving platter, and let stand at room temperature for 5 minutes before serving with raita. Yields 1 cap and about 1/4 cup of raita per serving.


Serve these mushroom burgers with the cucumber raita, either as a condiment for a whole wheat bun, or as a sauce on the side.