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A bold vegetarian burger filled with sweet balsamic vinaigrette, meaty mushrooms and bitter Swiss chard.

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  • 1 package Villaggio® Toscana Extra Soft Crustini Buns
  • 8 Portobello mushrooms, stemmed
  • 1 bunch Swiss chard, leaves separated and stem trimmed
  • 1/3 (75 mL) prepared balsamic vinaigrette, divided
  • 8 slices fontina cheese
  • 1 cup (250 mL) jarred roasted red peppers, drained and roughly chopped


Preheat grill to medium high; grease grate well. Toss mushrooms with 2 tbsp (30 mL) balsamic vinaigrette and Swiss chard with another 2 tbsp (30 mL). Grill mushrooms for 5 to 7 minutes per side or until grill-marked and tender. Grill Swiss chard leaves for 2 to 3 minutes per side or until grill-marked.

Meanwhile toast buns, and brush with remaining balsamic vinaigrette. Fill each bun with some Swiss chard leaves, a grilled mushroom cap, slice of fontina cheese and 2 tbsp (30 mL) chopped roasted red peppers.

If serving for less people, divide accordingly.


Substitute kale or radicchio for the Swiss chard, if desired.