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Portobello Burgers with Goat Cheese

Portobello Burgers with Goat Cheese

  • Cook

    50 m
  • Ready In

    50 m
Carlie

Carlie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 32.8 g
  • 51%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

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.
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Reviews

passdtabb
8

passdtabb

8/20/2009

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

Mich
6

Mich

3/21/2011

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.

mrs. kosmos
5

mrs. kosmos

10/13/2009

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.

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