Moroccan Spiced Portobello Burgers with Cucumber Raita

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

mint 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 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.

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