New This Month

Balsamic Portobello Burgers with Bell Pepper and Goat Cheese


The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008


  • 1/4 cup olive oil, plus more for grates
  • 1/4 cup balsamic vinegar
  • 3 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 removed
  • 4 hamburger buns
  • 5 ounces fresh goat cheese, cut into 4 equal slices
  • 4 lettuce leaves


  1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, 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. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

  3. Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Cook's Notes

A large shallow dish allows the marinade to evenly coat the vegetables. Portobello burgers are nice and juicy because the mushroom caps underside thirstily absorbs the marinade.

Reviews Add a comment

  • BASEtraining
    2 JAN, 2013
    I am always looking for whole food recipes to pin and share and try with my 90/10 Nutrition Challenge Groups ( and this is one that worked perfectly. They are messy but very tasty. And, to the question below, I don't think it is necessary...just makes them a bit messy...but that is part of the fun. ;)
  • ItWorksDT
    20 AUG, 2011
    Mine is a question rather than a review. I was taught to remove the dark underside of the mushroom because it becomes "muddy" when it's cooked. I see they are still there in your picture. Do you disagree then? Thank you.
  • sweetandsaucy
    5 MAY, 2011
    Amazing! I did a test run because I'm having vegetarian dinner guests this weekend. Despite being a dedicated carnivore, I might actually choose these *over* meat from time to time.
  • cmarquez2
    8 JUN, 2010
    Very easy, tasty and quick. Marinated the mushrooms for the afternoon and grilled them on the Foreman grill - delicious. My 5 year old loved it.