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Portobello Mushroom & Goats Cheese Burgers

You will not miss the beef in this delicious vegetarian take on a burger using a portobello mushrooms cap paired with goats cheese, roasted red peppers and baby spinach. A quick and easy meal that is sure to make your meatless Monday something special!
Prep Time 5 mins
Cook Time 7 mins
Course Main Course
Cuisine American
Servings 4 people


  • Grill
  • 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!
Keyword 15 Minute Meal, grilling, Vegetarian