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“This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger!”
24hrs 10mins
4 burgers

Ingredients Nutrition


  1. Add canola oil through through lime juice to a blender and puree until smooth.
  2. Arrange mushroom caps in a small, deep dish.
  3. Pour the marinade overtop, cover and refrigerate 4 – 6 hours, turning caps over halfway through.
  4. Heat a grill to medium-high.
  5. Remove caps from the marinade and pat dry.
  6. Place mushroom caps (gill side down) on the grill, cover and cook 4 minutes.
  7. Flip, top each with a slice of cheese and cook, covered, 4 minutes more.
  8. Place 1 slice tomato on the bottom half of each roll. Top with mushroom caps, then add 1 tbsp chilis to the top of each. Top with remaining bun half.
  9. Serve with sweet potato fries and enjoy!

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