Portobello Burgers

Moroccan Spiced Portobello Burgers with Cucumber Raita

For more cottage recipes from Weight Watchers' Florine Mark, buy our July issue! Serves: 4 // Points: 2 PointsPlus for 1 cap and 1/4 cup of cucumber raita (adding bread will increase the PointsPlus value) Florine Mark shares this Northern Michigan cottage favorite: a summer treat that's Weight Watchers approved. Enjoy this unique burger by the lake!

Try more recipes from Florine Mark, the president of Weight Watchers and a summer resident in Omena!

Serves: 4


  • 3/4 cup plain fat-free yogurt (Greek variety recommended)
  • 1/4 cup cucumber, seedless (English), peeled, finely chopped
  • 1 teaspoon mint leaves, minced
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • Cooking spray
  • 4 large portobello mushroom caps
  • 2 tablespoons fresh lemon juice


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. 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. 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.

Photo(s) by Todd Zawistowski