Portobello Burgers with Goat Cheese

Portobello Burgers with Goat Cheese

Carlie 0

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


50 m servings 489 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Cook

  • Ready In

  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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  1. 26 Ratings


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

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 fro...

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...

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 ...

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....

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

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.

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...

This is fantastic. I follow recipe word for word, except I used fresh rosemary. Will make again and again. Thanks!