Photo of Moroccan spiced portobello burgers with cucumber raita by WW

Moroccan spiced portobello burgers with cucumber raita

Total Time
24 min
18 min
6 min
These vegetarian burgers are packed with traditional Moroccan spices like cardamom and cloves, which are complemented nicely by a fresh, cooling cucumber-studded raita. Raita is a common condiment on the Indian subcontinent that usually includes yogurt mixed with cucumber and mint. We’ve called for an English cucumber which has a thin, edible skin that doesn’t require peeling unless you just want to. Portobello caps are big, easily standing in as a meatless option for burger patties. Look for large, smooth caps without any mushy bits or excessive browning. You can serve these on buns smeared with the raita or fork-and-knife style with the raita on the side for dipping.


Plain fat free yogurt

¾ cup(s), Greek-variety recommended


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

Peppermint leaves

1 tsp, minced

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Ground cinnamon

1 tsp

Ground cumin

1 tsp

Ground cardamom

½ tsp

Table salt

½ tsp

Ground cloves

¼ tsp

Cayenne pepper


Cooking spray

3 spray(s)

Portobello mushroom(s)

4 large, caps

Fresh lemon juice

2 Tbsp


  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 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.