Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers

These succulent portobello mushroom caps, marinated to perfection, serve as a flavorful canvas for a harmonious blend of peppery arugula, smoky roasted red pepper, and creamy feta cheese. Drizzled with balsamic glaze, each bite is a celebration of textures and tastes that's both wholesome and indulgent. 


  • 4 large portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 4 whole-grain burger buns
  • 1 cup arugula
  • 1 red bell pepper, roasted and sliced
  • 1/2 cup crumbled feta cheese
  • Balsamic glaze, for drizzling


  1. In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper to create the marinade.
  2. Remove the stems from the portobello mushrooms and gently clean the caps with a damp cloth. Place the mushrooms in a resealable plastic bag or a shallow dish.
  3. Pour the marinade over the mushroom caps, making sure they are well-coated. Marinate for about 20-30 minutes, flipping them halfway through.
  4. Preheat your grill or grill pan over medium-high heat.
  5. Grill the marinated portobello mushroom caps for about 4-5 minutes per side, or until they are tender and have grill marks. During grilling, brush the mushrooms with any remaining marinade.
  6. While the mushrooms are grilling, roast the red bell pepper over an open flame or under the broiler until the skin is charred. Place the roasted pepper in a bowl, cover with plastic wrap, and let it steam for a few minutes. Then, peel off the skin, remove the seeds, and slice the pepper.
  7. Lightly toast the burger buns on the EaZy MealZ Square grill for a minute or two.
  8. To assemble the burgers, place a grilled portobello mushroom cap on the bottom half of each burger bun.
  9. Top the mushroom with a handful of arugula, slices of roasted red pepper, and crumbled feta cheese.
  10. Drizzle with balsamic glaze for extra flavor and sweetness.
  11. Place the top half of the burger bun over the toppings, pressing gently.
  12. Serve the Grilled Portobello Mushroom Burgers with Arugula, Red Pepper, and Feta with your favorite side dishes.

Serve and enjoy!

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