Back to Balsamic Portobello Burgers with Bell Pepper and Goat Cheese All Reviews for Balsamic Portobello Burgers with Bell Pepper and Goat Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Balsamic Portobello Burgers with Bell Pepper and Goat Cheese Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 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
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.
Gallery Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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).
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.
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.
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 (4)
Add Rating & Review 60 Ratings 5 star values: 13 4 star values: 11 3 star values: 23 2 star values: 10 1 star values: 3
Reviews (4)
Add Rating & Review 60 Ratings 5 star values: 13 4 star values: 11 3 star values: 23 2 star values: 10 1 star values: 3
Add Rating & Review
60 Ratings 5 star values: 13 4 star values: 11 3 star values: 23 2 star values: 10 1 star values: 3
60 Ratings 5 star values: 13 4 star values: 11 3 star values: 23 2 star values: 10 1 star values: 3
60 Ratings 5 star values: 13 4 star values: 11 3 star values: 23 2 star values: 10 1 star values: 3
5 star values: 13 4 star values: 11 3 star values: 23 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: Unrated 01/02/2013 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. ;) Martha Stewart Member Rating: Unrated 08/20/2011 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. Martha Stewart Member Rating: Unrated 05/05/2011 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. Martha Stewart Member Rating: Unrated 06/08/2010 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.Martha Stewart Member
Rating: Unrated 01/02/2013
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. ;)
Rating: Unrated
Rating: Unrated 08/20/2011
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.
Rating: Unrated 05/05/2011
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.
Rating: Unrated 06/08/2010
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.
All Reviews for Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
