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Grilled Portobello Burgers with Goat Cheese

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Juicy portobello mushroom caps are marinated in a tangy balsamic mixture, grilled until meaty and tender, then layered with creamy goat cheese, roasted red peppers, and fresh greens for a satisfying vegetarian burger.

Ingredients

Scale
  • 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

Instructions

  1. Marinate mushrooms: In a shallow dish whisk together balsamic vinegar, olive oil, soy sauce, garlic, thyme, and black pepper. Add portobello caps gill-side up, spoon marinade over tops, and let stand 15 minutes (turn once halfway).
  2. Pre-heat grill: Heat a gas or charcoal grill (or grill pan) to medium-high. Lightly oil the grates.
  3. Grill mushrooms: Shake excess marinade from caps and place on grill, gill-side down. Cook 4–5 minutes, flip, then cook another 3–4 minutes until tender and juicy.
  4. Add goat cheese: In the last minute of grilling, spoon or spread 1 oz goat cheese onto the gill side of each cap; close lid to warm the cheese.
  5. Toast buns: Place buns cut-side down on grill for 30–60 seconds until lightly toasted.
  6. Assemble burgers: Spread buns with mayo/aioli if using. Layer spinach, grilled mushroom (cheese side up), roasted red pepper strips, onion, and avocado slices. Cap with bun tops.
  7. Serve: Enjoy immediately with your favorite side salad or sweet-potato fries.

Notes

  • For vegan burgers, swap goat cheese for a plant-based cheese and use maple syrup in place of honey (if used) in marinade.
  • Add a splash of liquid smoke to the marinade for extra char-grill flavor on an indoor grill pan.
  • Mushrooms can be marinated up to 24 hours ahead; keep covered and refrigerated.
  • Gluten-free? Use gluten-free tamari and buns.

Nutrition

Keywords: portobello burger, goat cheese, vegetarian grilling, balsamic marinated mushrooms

Find it online: https://recipesfoodeasy.com/grilled-portobello-burgers-with-goat-cheese/