Name: Grilled Portobello Burgers with Goat Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large portobello mushroom caps, stems removed and wiped clean; 3 Tbsp balsamic vinegar; 2 Tbsp extra-virgin olive oil; 1 Tbsp soy sauce (or tamari for gluten-free); 2 cloves garlic, minced; 1⁄2 tsp dried thyme; 1⁄4 tsp freshly ground black pepper; 4 oz (115 g) goat cheese, softened; 4 whole-wheat burger buns, split; 1 roasted red bell pepper, cut into strips (jarred or homemade); 1 c (30 g) baby spinach or arugula; 1 small red onion, thinly sliced; (Optional) 1 ripe avocado, sliced; (Optional) 2 Tbsp mayonnaise or garlic aioli for spreading

Short Description

Smoky balsamic-marinated Portobello caps are grilled until tender, then layered with creamy garlic-herb goat cheese, roasted red peppers, and fresh baby spinach on toasted brioche buns—a fast, satisfying meat-free main course ready in under thirty minutes.

Why You’ll Love This Recipe

Rich, “meaty” texture without meat. Portobello mushrooms develop a hearty chew that stands up to generous toppings.
Balanced flavours. Earthy mushrooms, tangy goat cheese, and sweet peppers create layers of taste.
Week-night friendly. About ten minutes of prep and seven minutes on the grill put dinner on the table quickly.
Crowd-pleasing for mixed diets. A vegetarian option that even carnivores appreciate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 brioche hamburger buns
1 tablespoon butter (optional, for toasting buns)
4 large Portobello mushroom caps, cleaned and stems removed
4 tablespoons olive oil
4 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2–3 cloves garlic, crushed
1 small jar roasted red peppers, drained and sliced
1 red onion, thinly sliced
2 cups baby spinach leaves
8 tablespoons garlic-and-herb goat cheese (about 115 g), divided

Directions

Prepare the marinade. Whisk the olive oil, balsamic vinegar, salt, pepper, thyme, and crushed garlic in a small bowl.
Marinate the mushrooms. Brush both sides of each cap with the mixture and let stand while the grill preheats (about 10 minutes).
Preheat the grill. Heat to medium-high (around 200 °C).
Grill the mushrooms. Place caps gill-side up, close the lid, and cook for 3–4 minutes. Flip and grill 2–3 minutes more, until tender.
Toast the buns (optional). Melt the butter in a skillet over medium heat and toast the cut sides of the brioche until golden, 1–2 minutes.
Assemble. Spread 1 tablespoon goat cheese on each bottom bun. Add spinach, a grilled mushroom cap, roasted red peppers, red onion, an optional second dollop of goat cheese, and the top bun. Serve immediately.

Servings and Timing

Yield	Prep Time	Cook Time	Optional Marinating	Total Time
4 burgers	10 min	7 min	10 min	≈27 min

Variations

Mediterranean twist: Add a smear of olive tapenade and a few basil leaves.
Spicy upgrade: Stir a pinch of crushed red pepper into the goat cheese or top with pickled jalapeños.
Vegan option: Use plant-based goat-style cheese and brush buns with olive oil instead of butter.
Gluten-free: Swap brioche for sturdy gluten-free rolls and brush with oil.
Caprese style: Replace spinach with rocket and add a thick tomato slice plus a drizzle of balsamic glaze.

Storage/Reheating

Refrigeration: Store grilled mushroom caps and toppings separately in airtight containers for up to three days.
Reheating: Warm mushrooms on a medium-hot skillet or grill for two minutes per side, or in a 190 °C oven for eight minutes.
Freezing: Not recommended; mushrooms become watery once thawed.
Make-ahead tip: Marinate caps up to twenty-four hours in advance and keep refrigerated until grilling.

FAQs

Can I grill the mushrooms in advance?

Yes. Grill up to 24 hours ahead, refrigerate, and reheat briefly on the grill or in a skillet before serving.

Do I need to remove the gills from Portobello caps?

It is optional; scraping them out reduces excess liquid and any muddy taste, yielding a cleaner flavour.

What if I do not own an outdoor grill?

A ridged grill pan or cast-iron skillet over medium-high heat works well; follow the same timing.

How can I keep the mushrooms from becoming soggy?

Marinate briefly, cook over medium-high heat, and let excess moisture drain before assembly.

Which goat cheese is best?

A soft, mild chèvre (plain or garlic-herb) melts smoothly; avoid aged, crumbly varieties for this recipe.

Can I substitute another cheese?

Yes—crumbled feta, sliced mozzarella, or blue cheese provide different flavour profiles. Adjust quantities to taste.

Are Portobello mushrooms nutritious?

They supply fibre, potassium, and B-vitamins while remaining naturally low in fat and calories.

How do I clean Portobello mushrooms properly?

Wipe caps with a damp paper towel or rinse briefly and pat dry; avoid soaking to prevent waterlogging.

What buns pair best besides brioche?

Whole-grain, ciabatta, or pretzel buns hold up well to juicy fillings and add distinct textures.

Can I bake the mushrooms instead of grilling?

Yes. Roast in a 200 °C oven on a lined sheet pan, gill-side up, for 14–16 minutes, flipping halfway.

Conclusion

Grilled Portobello burgers with goat cheese deliver the char and satisfaction of classic cookout fare while remaining entirely meat-free. Their swift preparation, adaptable flavour profile, and elegant presentation make them a dependable choice for week-night dinners and weekend gatherings alike. Savour the harmony of smoky mushrooms and tangy chèvre—and enjoy a vegetarian burger that requires no compromise.