This burger is most definitely one of my very favorite vegetarian recipes of all time. And once you give it a try I promise you will not miss the beef!
Savory marinated and grilled portobello mushroom caps pair perfectly with buttered and toasted brioche buns topped with herby goats cheese, roasted red bell peppers, red onion and baby spinach for a truly quick and delicious weeknight (or anytime) meal.
Portobello Mushroom & Goats Cheese Burgers
- Small mixing bowl
- Pastry brush (I prefer silicone)
- Nonstick Skillet (optional)
- 4 brioche hamburger buns
- 1 tbsp butter (optional) to toast your buns
- 4 large portobello mushroom caps
- 4 tbsp olive oil
- 4 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2-3 cloves garlic, crushed
- 1 jar roasted red peppers I like Sprouts brand but you can use your favorite
- red onion, thinly sliced
- 2 cups baby spinach You can add more or less depending on taste
- 8 tbsp garlic & herb goats cheese, divided I like Montchevre or the HEB brand but you can use whatever is available, plain goats cheese or another seasoned goats cheese works as well.
- Clean mushrooms and remove the stem. Pat dry and set aside.
- Whisk together olive oil, balsamic vinegar, salt, pepper, thyme and garlic together in a small bowl. Using a pastry brush, fully coat the mushrooms until all of the marinade is used up. Set aside.
- Remove several roasted red onions from the jar and set on a paper towel to drain. Set aside.
- Preheat your grill to medium high heat, allowing your mushrooms to continue to marinate while the grill gets hot.
- Once the grill has been preheating for around 5-10 minutes, add mushrooms top side down and grill with the lid closed over medium high for approximately 3-4 minutes.
- Flip your mushrooms to the other side and grill for an additional 2-3 minutes until tender. Immediately remove from heat.
- (Optional) While mushrooms are grilling melt some butter in a nonstick skillet over medium/medium high heat. When the pan is hot place your buns cut side down in the skillet and toast for a minute or two until crisp. Remove from the heat and set aside.
- Assemble your burgers by spreading approximately 1 tsbp of goats cheese one each bun, top with baby spinach, a few slices of red onion, a few slices of roasted red pepper, grilled portobello mushroom, more baby spinach and top bun. Enjoy!
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