Serious Eats: Recipes

Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

A burger that goes easy on meat is a challenge. But this one really rises to the occasion with meaty texture from a portobello mushroom cap and rich savory flavor from a little oven-crisped prosciutto.

Even though each burger sports just a scant half ounce of prosciutto, its appealing crunch and intense flavor take center stage in the dish. Go with the best you can afford. I used La Quercia, and it worked very well. As delicious as the ham is, this dish would be very satisfying without it. Use soy sauce instead of Worcestershire (which gets its depth of flavor from anchovies) and it easily becomes vegetarian. Swap nutritional yeast for the cheese, and it's vegan.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at

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