Grilled Portobello & Goat Cheese Burgers

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!

Grilled portobello & goats cheese burgers The Jam Jar Kitchen


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

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.

Check out other Vegetarian Recipes from The Jam Jar Kitchen!

Portobello Mushroom & Goats Cheese Burgers

Portobello Mushroom & Goats Cheese Burgers

Meaty portobello mushrooms marinated in balsamic, herb and olive oil dressing pair perfectly with creamy goats cheese, fresh spinach and luscious roasted red peppers. A perfect meal for vegetarians and meat eaters alike!

Recipe by The Jam Jar Kitchen
5 from 10 votes
Course: Main CourseCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 large portobello mushroom caps

  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp dried thyme

  • 2-3 cloves garlic, crushed

  • 4 brioche hamburger buns

  • 1 tbsp melted butter (optional, to toast the buns)

  • 12 jar jar roasted red peppers

  • 2 cups baby spinach (add more more less to preference)

  • 4 oz log, garlic & herb goat cheese

  • 1 small red onion, thinly sliced


  • Preheat grill on Medium High heat for 10 minutes until hot.

    While the grill is preheating, clean the mushrooms and remove the stem. Pat dry and set aside.

    In a medium mixing bowl, whisk together olive oil, balsamic vinegar, salt, pepper, thyme and garlic until well combined.

    Using a pastry brush, brush onto both sides of the mushrooms until the mixture is used up. Set aside for at least 5 minutes to marinate.
  • While the mushrooms are marinating, prep your remaining ingredients.

    Remove red peppers from the jar and set out on a paper towel to drain. Set aside.

    Slice open the brioche buns and brush with melted butter.

    Slice the onions into thin rounds and wash the baby spinach.
  • Once the grill is hot, place mushrooms top side down and close the lid. Grill over medium high heat for 3-4 minutes.

    Flip the mushrooms and grill for an additional 2-3 minutes until tender. Immediately remove from the heat and cover with foil to keep warm.

    If desired, place your buttered burger buns, cut side down, onto the grill and toast for around 30 seconds to 1 minute until golden brown. Remove from heat.

    *Alternatively, you can also toast the buttered buns in a hot skillet if preferred.*
  • Assemble the burgers by spreading about 1 tbsp of goat cheese on each of the cut sides of the toasted buns (tbsp per burger). Layer with baby spinach, sliced rd onion, roasted red pepper, the grilled mushroom and a little more baby spinach.


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  1. Pingback: Portobello Mushroom & Goats Cheese Burgers — The Jam Jar Kitchen | My Meals are on Wheels

  2. This burger will make my tummy satisfied!

  3. Such a great combination. I can’t wait to give it a try.

  4. Mama Maggie's Kitchen

    This looks so so good. My husband will love this dish.

  5. This is such a great option for vegetarians!

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