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Balsamic Portobello Burgers With Bell Pepper and Goat Cheese

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“Don't forget the hamburger buns! I didn't include them in the ingredient list because I didn't want them included in the nutrition analysis since buns vary so much.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
  4. Dividing evenly, top the bottom half of each bun with bell pepper, mushrooms, goat cheese, onion slice and lettuce. Close burgers, and serve immediately.
  5. Note: 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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