Portobella Chorizo Burgers

FullSizeRender-4This is a guest post by Emily Schromm, of SuperheroUnleashed.com.

Good morning, world! Emily Schromm here. My philosophy is this: there is an inner superhero in us all, and it’s OUR duty to UNLEASH it. I am from Denver, Colorado, unleashing my own superhero by way of lifting heavy things, eating bacon, and training clients all around the world. Formerly on some reality television shows and also recently named Women’s Health Magazine’s Next Fitness Star, you better believe it took some good gut-healing food and lots of lifting for me to feel the confidence I feel today. Now, by way of that good food and online training, it’s my calling to help all I can in feeling that same confidence.

I want to share one of my favorite recipes with you guys. This recipe is simple and wonderful for two reasons: it not only impresses everyone you make it for with little to no effort on your part, it makes the BEST breakfast casserole the next day.

Clear your schedule! Tonight, dinner will be Portobella Chorizo Burgers.

My recipes are almost annoying in their simplicity. My philosophy is that if I can’t throw it together in five minutes or less, it won’t be a good solution for those nights I am exhausted and want nothing more than to order delivery. If I won’t make it, how can I expect my clients to make it?

So that’s what this is: an Emily-approved-throw-it-together-and-impress-people recipe (and tried and tested by many of my online clients as their fave).

I hope you love it as much as I do. 🙂

Get more recipes and tips from me by following my Instagram or checking out my next 21-Day Superhero Challenge that begins July 27th! 21 days of workouts and a community to get you to BE YOUR OWN SUPERHERO!


  • 1 pound grass-fed beef
  • 1 pound chorizo
  • 1 clove diced garlic
  • 4 tablespoons chopped cilantro
  • Salt & pepper
  • 8 portobella caps

Pre-heat over to 380 ºF.

Combine the grass-fed beef with the chorizo. Add garlic, cilantro, salt & pepper and mix together with hands in a large bowl.

You can use baby portobellos or big portobella caps. Either way, cut the stalk off the bottom of the mushrooms so you create a little bowl in the mushroom cap. For the small mushrooms, roll 1-2 oz of meat rolled into a ball and lay it on the mushroom cap. For the big mushrooms, use a larger handful of meat (roughly 5 ounces).

Lay the filled mushroom caps on a baking sheet and make for 20 minutes. I like to serve these with a big side of bacon Brussels sprouts (cooked in a separate dish right next to the burgers) in bacon grease, salt and garlic.

Chorizo Burger - Lrg

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11 thoughts on “Portobella Chorizo Burgers”

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  1. Great idea for tomorrow’s dinner. I’ve been looking for different ways to use ground beef and this looks like it fits the ticket perfectly.

  2. Looks fantastic! Can’t wait to get my half steer with grass-fed burger in a couple of weeks! This recipe will be used! (Enough with the exclamation points?!) 🙂

  3. This looks terrific. Very colorful and versatile. Any type of soft sausage and meat combo should work if you can’t find or don’t like chorizo.

    1. I commented with a link, but that comment is “awaiting moderation”. Search MDA for Grilled Eggs With Mexican Chorizo. A nice tasty chorizo recipe is included.

  4. Chorizo to me is a cooked / dried salami type sausage that is ready to eat. Since you don’t mention chopping it, I wonder if you use uncooked chorizos and take the mince out of the casing?

    In which case, one could probably use whatever spicy raw sausage was available.

  5. Made this tonight with the following modifications:

    1) No sweet potato (didn’t have any around)
    2) 100% lamb burger (what’s on hand), season with chili powder and black pepper and Celtic sea salt, cooked medium rare
    3) Cooked half a pack of nitrate free bacon in a 13″ cast iron skillet; left the grease and drippings
    3) Cooked the mushroom cap, lamb burger, and brussels sprouts simultaneously side-by-side in the cast iron skillet instead of the oven
    4) Spread Mark’s Primal Mayo on the mushroom cap prior to topping the cap with the quarter-pound lamb burger
    5) Crumbled nitrate-free bacon on top of the burger
    6) Added 1/4 fresh Hass avocado on top of the burger
    7) Ate with a fork and knife

    SAVORY GOOD GOD Y’ALL (best Edwin Starr voice)

  6. Without having read this post, I made something very similar – grass-fed ground beef cooked with onions/tomatoes/spices served over grilled Portabella caps – the same day it was published. Great minds!

  7. That looks fan-frickin-tastic! Definitely making it soon! You may want to note the difference between Mexican and Spanish chorizo. I’m guessing you meant the Mexican which is a raw sausage that has a texture more like ground beef rather than the Spanish which is a hard,dry, cured sausage similar to salami.

  8. These look epic. Sorry, I am behind on my MDA, but I am going to give these a whirl.