Grilled Balsamic Portobello Burgers with Goat Cheese

Why You’ll Love This Recipe

• Big, meaty flavor from balsamic-herb marinated portobellos with gorgeous grill marks.
• Balanced layers: peppery arugula, tangy goat cheese, and sweet roasted red peppers.
• Weeknight-friendly: short marinate, quick grill, easy assembly.
• Lighter than beef but just as satisfying, with a sturdy whole-grain bun.

Grocery List

• Produce: 4 large portobello mushroom caps, 2 garlic cloves, fresh thyme, fresh rosemary, 2 cups baby arugula
• Dairy: 4 oz goat cheese
• Pantry: Balsamic vinegar, extra-virgin olive oil, low-sodium soy sauce or tamari, Dijon mustard, kosher salt, black pepper, 1 jar roasted red peppers, 4 whole-grain burger buns

Full Ingredients

Balsamic-Herb Marinade

• 3 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp low-sodium soy sauce or tamari
• 2 tsp Dijon mustard
• 2 garlic cloves, finely minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional heat: 1/4 tsp red pepper flakes

Burgers & Toppings

• 4 large portobello caps (4–5 inches), stems removed; gills scraped if desired
• 4 whole-grain burger buns, split
• 4 oz goat cheese, softened
• 2 cups loosely packed baby arugula
• 1 cup roasted red pepper strips (jarred), well drained and patted dry

Optional Finishing Touches

• Extra balsamic for drizzling or a few drops of balsamic glaze
• Flaky sea salt and freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Prep the mushrooms

Wipe each portobello cap with a damp paper towel to remove grit. Twist off the stems. If you prefer a cleaner look and less dark juice, gently scrape out the gills with a spoon. Pat the caps very dry—this helps them sear instead of steam.

Step 2: Make the marinade and soak the caps

In a medium bowl, whisk together the balsamic, olive oil, soy or tamari, Dijon, garlic, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Place the mushroom caps in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Marinate for 20 minutes at room temperature, flipping halfway. While marinating, prepare your toppings and buns.

Step 3: Preheat and prep the grill

Preheat your grill (gas or charcoal) to medium-high heat, 400–450°F. Clean the grates well and oil them to prevent sticking. Have tongs, a basting brush, and a clean platter ready. Drain the mushrooms, reserving any marinade for basting.

Step 4: Grill the portobellos

Place the mushrooms on the grill, gill-side down, and cook for 4–5 minutes. Flip, baste with reserved marinade, and grill another 4–5 minutes until deeply marked and tender, with juices bubbling in the caps. They should feel meaty but flexible when pressed. Transfer to the platter and tent loosely with foil to keep warm.

Step 5: Toast buns and ready the goat cheese

Place the buns cut-side down on the grill until lightly toasted, 1–2 minutes. Stir the softened goat cheese in a small bowl to make it spreadable (add a teaspoon of olive oil or a splash of water if needed). Spread the goat cheese generously on the cut sides of the warm buns.

Step 6: Assemble and serve

Layer the bottom bun with a handful of arugula, add a grilled portobello cap, then pile on roasted red pepper strips. Finish with a pinch of flaky salt, a grind of black pepper, and a few drops of balsamic or glaze if you like. Cap with the top bun and serve immediately while everything is warm and juicy.

Pro Tips

• Choose thick, wide caps so they hold up like patties; avoid cracked or soggy mushrooms.
• Scraping the gills is optional but keeps the burger from turning dark and makes room for toppings.
• For excellent grill marks, don’t move the mushrooms for the first 3–4 minutes per side.
• No grill? Use a preheated grill pan over medium-high or broil on the top rack, same timing.
• Pat roasted peppers dry so their moisture doesn’t sog out the bun.

Variations

• Caprese-style: Add fresh mozzarella slices and basil; swap arugula for baby spinach; drizzle with extra balsamic.
• Spicy kick: Stir 1 tsp harissa or 1/2 tsp smoked paprika into the marinade; add pickled jalapeños.
• Vegan: Use plant-based goat cheese or hummus; the rest of the recipe is already dairy-free.

Storage & Make-Ahead

Marinate the mushrooms up to 24 hours in advance and refrigerate. Grilled portobellos keep 3 days in an airtight container; reheat gently on a skillet over medium heat with a splash of water, 2–3 minutes per side. Toast buns and assemble just before serving for best texture. Leftover assembled burgers are best enjoyed within a day; rewarm components separately if possible.

Nutrition (per serving)

Approx. 390 calories; 17 g fat; 43 g carbohydrates; 6 g fiber; 8 g sugars; 16 g protein; 570 mg sodium. Values will vary based on bun size, cheese brand, and marinade absorption.