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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.

Source: Everyday Food, July/August 2008
Total Time Prep Servings

Ingredients

Directions

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.

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  • 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 (www.tribasetraining.com/nutrition) 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. ;)
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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