Portobello Burgers with Goat Cheese Recipe - Allrecipes.com
Portobello Burgers with Goat Cheese Recipe
  • READY IN 50 mins

Portobello Burgers with Goat Cheese

Recipe by  

"Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!"

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.
  3. Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside.
  4. Preheat the oven's broiler and set the oven rack to the second level from the heat source.
  5. Whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed sides facing upwards.
  6. Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more.
  7. Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with a portion of the sliced beets and the spinach. Whisk the mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.
Kitchen-Friendly View
  • COOK 50 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2009

These burgers are so good! Actually, I've been jonesing for another one, so I may have to make these this weekend.

 
Most Helpful Critical Review
Sep 08, 2009

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.

 
Mar 21, 2011

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.

 
Oct 13, 2009

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.

 
May 22, 2012

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!

 
Nov 17, 2010

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!)

 
May 04, 2010

I did not include beets as I used ingredients I had on hand. Otherwise everything else was the same. These were delicious!

 
Feb 24, 2011

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.

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 32.8 g
  • 51%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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