Portobello burgers
Portobello burgers

Portobello burgers

Preparation 20 minutes
Cooking time 20 minutes
Servings 4



  • 4 medium-large portobello mushrooms
  • 2 small green zucchini, sliced lengthwise  
  • 2 peppers, various colours, each cut into quarters
  • 1 medium red onion, cut into 4 thick slices
  • 1 goat cheese log, sliced into 8 rounds
  • 4 sesame or whole wheat kaiser rolls
  • Dijon mustard and (or) mayonnaise (optional)
  • 1 red tomato, ripe and firm, cut into thick slices
  • 4 large leaves of fresh basil (or 8 small)
  • A few leaves of baby arugula

Vegetable marinade:

  • 160 ml (2/3 cup) olive oil
  • 45 ml (3 tbsp) balsamic vinegar
  • 1 pinch of dried chili pepper
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper


  1. In a large bowl, mix together all the marinade ingredients.
  2. Remove the mushroom stems and clean underneath the caps.
  3. Place the mushrooms, zucchini, peppers and onion in the marinade. Stir occasionally.
  4. Heat the barbecue to medium-high heat.
  5. Brush clean and oil the grill.
  6. Drain the vegetables.
  7. Grill for 4 to 5 minutes, flipping them frequently (taking care not to break the mushrooms).
  8. Stuff the inside of the mushrooms with cheese - let melt. 
  9. Toast the buns, about 1 minute on each side. If desired, spread with Dijon mustard and (or) mayonnaise.
  10. Place a stuffed mushroom on the bottom half of each bun.
  11. Top with grilled vegetables, one slice of tomato, basil and arugula.
  12. Cover with the top half of the buns and serve.
Availability in stores