Peaches and Portobellos–a Perfect Summer Burger!

Peaches and Portobellos

Sweet, juicy peaches are a summertime staple. Not only are they delicious, they are full of digestion-aiding fiber, and antioxidants. A medium peach contains 38
calories and No Fat.

Portobello mushrooms are large, meaty sprouts with brown caps that can grow to be 6 inches in diameter. They can be used as a lower fat and caloric option to beef burger patties. One grilled Portobello mushroom has only 32 calories per 3-oz. serving and provides you with more than a dozen nutrients, is low in cholesterol, sugars, fats and oils.

Grilled Portobello & Peach “Burgers” with Sweet Potato Fries

Makes 6 “burgers”


  • 6  Portobello mushrooms
  • 3 peaches 
  • Cheddar, Swiss or American Cheese 
  • Fig Spread-you won't want to skip this ingredient!! 
  • 6 Ciabatta buns 
  • Optional: Lettuce, tomato, fresh herbs, avocado/guacamole

Marinade Ingredients

  • 4 tbsp olive oil
  • 4 Tbsp Low sodium Soy, Teriyaki sauce or Bragg’s Liquid Amino’s 
  • 2 fresh rosemary sprigs 
  • 1 tbsp fresh thyme 
  • 2 garlic cloves 
  • 1/2 lemon 
  • salt & pepper 

Optional: Instead of above marinade use good season’s salad dressing to marinate.

Sweet Potato Fry

  • 4 Sweet Potatoes 
  • 2-3 Tbsp Olive Oil 
  • 2 sprigs fresh thyme
  • Salt & Pepper to taste


Prep: Clean the Portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth.  Cut the peaches in halves and remove the pits. 

Making the Marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Mix together and brush the mushrooms with the marinade. (If time permits, make marinade the day before and let mushrooms marinate overnight for
best flavor).   

Grilling:  When the grill is ready, grill the Portobello and peaches for about 3 to 4 minutes on each side, brush a little of the marinade over them while grilling.

Making the sweet potato fries:
Preheat the oven to 350°F. Cut the sweet potatoes in 1-inch thick, 5-inch long
sticks. Put them on a parchment-covered baking sheet. Drizzle olive oil, salt
and thyme over them and put in the oven. Bake for 30 minutes tossing once after 15 minutes.

Assembling the burger: Lightly toast the buns. When done, place a big dollop of fig spread on the bottom bun, then add slice of cheese, one Portobello mushroom, one peach half and any other additions you prefer.  Add the top of the bun; serve with the sweet potato fries and Enjoy!

Danielle Brodeur is a certified Holistic Health Coach and Weight Loss Coach at Aiki Academy of Self Defense in North Branford. If you have any questions, please feel free to submit them to Danielle.brodeur@snet.net.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Alicia Yost July 23, 2012 at 05:00 PM
I've found that putting a little bit of cornstarch in a big ziploc bag and tossing the sweet potato french fries in there then baking gives them extra crunch too!


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