Recipe by Carlie
"Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic, minced and divided
portobello mushroom caps
sandwich buns, split and toasted
1 1/2 cups
baby spinach leaves
These burgers are so good! Actually, I've been jonesing for another one, so I may have to make these this weekend.
The balsamic vinegar was too strong. Used onion kaiser buns - great choice. Love goat cheese and portabellas, but would rather eat plain than in this recipe.
Made these for a vegetarian friend without the buns, spread the cheese right onto the mushroom, since we are gluten free. Nothing was missing in fact I think the bun would actually take away from the fantastic flavors. I honestly wasn't sure if I would like these but they are so good. I will be making them again and in fact using the toppings on some steak for my mushroom hating family. I did have to use a small can of sliced beets which I just put into another baking dish along with the mushrooms.
Yummy. I substituted feta for goat cheese, used garlic powder instead of fresh and skipped the spinach. Came out fabulous. Will definitely make again. Oh, and I toasted the buns with the feta on it so that the cheese got melty and clung to the bread. Otherwise, it would have probably crumbled and fallen off.
Literally one of the best things I have ever eaten. I marinated the mushrooms for a few hours in the balsamic/olive oil and brushed it on during cooking as well. I also roasted the beets with olive oil smeared on them instead of water. Insanely delicious!
Mmm-mm-mm! For faster cooking (and sooner enjoying!) I pressure-cooked the beets, which only took 15 mins. Used Mediterranean seasoned feta cheese from TJs, which I toasted onto ciabatta buns. Super yummy and definitely healthy meal (ate with kale chips and sliced persimmons as side dishes). Bonus: if you cook extra beets you have the makings of a delish spinach-beet-goat-cheese salad the next day!! Thx for the recipe. (I have a feeling that hubby won't be ordering portobello burgers in restaurants anymore now that these babies are in our repertoire!)
I did not include beets as I used ingredients I had on hand. Otherwise everything else was the same. These were delicious!
This was absolutely scrumptious! I'm a vegetarian and I followed the recipe with the exception of the goat cheese, I substituted vegan mozarella cheese and I used a whole-grain toasted bagel for my bun. I've eaten this two days in a row. Thanks so much for sharing this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Burgers with Goat Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 296
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make the steak of veggie burgers!
Taste a creamy, inspired version of the classic tomato salad.
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.