These Grilled Portobello & Goat Cheese Burgers prove that summer cook outs are not just for the carnivores!
Meaty portobello mushrooms marinated in balsamic, herb and olive oil dressing pair perfectly with creamy goat cheese, fresh spinach and luscious roasted red peppers. A perfect meal for vegetarians and meat eaters alike!
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You will need a grill or heavy grill pan, cutting board and a medium mixing bowl.
- Large portobello mushroom caps: Bigger is better for this recipe! Most stores carry large portobello caps nowadays but they're a sure bet at Sprouts, Kroger, Whole Foods and Central Market/HEB.
- Olive Oil
- Balsamic Vinegar: Quality does matter when it comes to vinegar. Use a brand you would enjoy dipping a plain piece of bread in.
- Dried Thyme
- Fresh garlic: You can sub a tsp of garlic powder in a pinch, but freshly crushed garlic is ideal.
- Brioche Buns: You can obviously sub these with regular hamburger buns if necessary, although definitely go for the brioche if you can! Buttery, toasted brioche buns are truly a delight and make this burger something special.
- Garlic & Herb Goat Cheese: There are several brands that carry decent garlic & herb goats cheese. My personal favorite is Montchevre Organic Garlic & Herb Goat Cheese. Target's brand Good & Gather makes one, so does Primo and Whole Foods.
- Baby Spinach
- Red Onion
- Roasted Red Bell Peppers: I personally love using the Sprouts brand for this recipe but Mezzetta has good roasted peppers or Delallo. Trader Joes is also very good. Pick your fav!
- Salt & Pepper
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Made this recipe? Let me know what you think in the comments!
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!