Balsamic Portobello Mushroom Burgers

I am always looking for tasty vegetarian options for the grill, and these Balsamic Portobello Mushroom Burgers are a definite winner.  The thirsty mushrooms soak up the balsamic vinegar and garlic, yielding an amazing flavor.  Paired with the goat cheese, it is a combination that pleases both non-meat and meat eaters alike. 

These burgers are very quick to make.  Just mix the marinade in the baking dish and let the mushrooms and peppers soak.  You can even get your preparation out of the way the day before, intensifying the flavor by letting everything marinate overnight.

On each burger is a slice of red pepper topped with a portobello mushroom, topped with goat cheese, topped with another portobello.  Then sprinkle on a little more goat cheese, top with spinach, close the sandwich and eat!

Balsamic Portobello Mushroom Burgers

Yields 4 servings
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
4 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems and ribs removed
4 onion hamburger buns
4 ounces goat cheese (crumbled or log; if using a log, cut into slices to place in between the mushrooms)
several spinach leaves
  1. In a shallow dish (a 13 x 9 baking dish works well), whisk together oil, vinegar, garlic, salt, and pepper. Add bell pepper and mushrooms, turning to make sure everything gets coated.  Marinate in the refrigerator for 30 minutes up to overnight.  
  2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill and place in Ziploc bag. When cool enough to handle, remove and discard skin; set bell pepper aside.
  3. Starting with dome-side down, grill mushrooms, covered, until lightly charred.  Flip and grill the other side of mushroom until lightly charred and mushroom is tender.  (approx. 3 to 4 minutes per side).
  4. Dividing evenly, top bottom half of each bun with bell pepper and mushrooms.  Put goat cheese in the middle of the 2 mushroom caps.  Top with spinach and sprinkle with remaining goat cheese.  Close burger, and serve immediately.

Alternative:  This recipe would also make an excellent salad (great for someone who is watching carbs or if you just want more veggies).  To make this into a salad, follow the directions above through step 3.  Then slice the mushrooms and peppers, toss with a bowl of spinach or mixed greens and top with goat cheese.

Adapted from Everyday Food


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  1. These mushrooms look so tasty and cripy cooked on the grill and i would definitely do the overnight flavor intensification. Great post.

  2. Wow! I don’t usually eat portobello whole, but those look delicious! Nicely done!

  3. @Ann: Hi Ann, thanks! I don’t usually eat a whole portobello mushroom either, but I will going forward after trying this. It was really tasty!

    @Tina: Thanks Tina! Overnight is totally the way to go, but if you’re short on time it works same day too. They actually ended up tender which to me seemed more burger-like. Cooking them until crispy I’m sure would be great too. Thanks for the comment!

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