portobello mushroom burgers with goat cheese (for people who aren’t fans of mushrooms)

April 30, 2014

portobello mushroom burgerI used to love mushrooms, until one day I couldn’t stand them. I’m trying to adjust that because I know they are good for you, but I won’t lie–I still pick most of them off my pizzas…and everything else. However, the one place I don’t seem to mind mushrooms? In burger form.

The other day, while at an edit for work, we ordered from Hannah’s Bretzel here in Chicago. First of all, if you are ever in the area you HAVE to stop by. It is seriously, insanely good food. I ordered the (surprise) portobello mushroom burger, which came with a side of chips. And let’s just say, my stomach was smiling and that meal was all I could talk about for two days. Not kidding.

portobello mushroom burger portobello mushroom burgerWell, after that experience, I had to figure out a way to make my own portobello mushroom burgers. Luckily, my first attempted worked out amazingly! And if you’re ever in my neighborhood, I’d love for you to stop by and we’ll cook some up together. That’s how much I love this dish. But, until then, I guess you’ll have to settle for the recipe. Enjoy!

portobello mushroom burgerportobello mushroom burger

portobello mushroom burgers
Prep time
Cook time
Total time
Portobello mushroom burgers for people who aren't a fan of mushrooms.
Recipe type: Dinner/Lunch
Serves: 2
  • 2 portobello mushroom tops
  • 3 tablespoons soy sauce
  • ½ cup olive oil
  • 1 tablespoon dijon mustard
  • olive oil cooking spray
  • bun
  • goat cheese
  • arugula
  1. Start by cleaning the mushrooms using a wet towel. Pat dry.
  2. Next, combine the soy sauce, olive oil and dijon mustard into a bowl. Stir with a spoon and pour into a Ziploc bag.
  3. Place mushrooms in the bag and let marinate for at least 30 minutes.
  4. Preheat oven to 400º and spray a baking sheet with olive oil cooking spray.
  5. Put mushrooms face up on the sheet (making sure they aren't carrying too much "juice").
  6. Place in oven for 15 minutes, take out and flip mushrooms. Then bake for another 15 minutes.
  7. While the mushrooms finish baking, take out the goat cheese and apply somewhat generously to both sides of the bun. The cheese will be crumbly at first, so place the bun (with the cheese) in the microwave for 15 seconds. Take out to check it, then put it back in the microwave for 15 seconds. By this time, the cheese will be soft. Take a knife and spread cheese, covering each side of the bun.
  8. Place a handful of arugula on one side of the bun, pull mushroom out of the oven and add to the other half of the bun.
  9. Boom, portobello mushroom burgers!


P.S. My fiance is a huge texture person, so I will say most people who have “texture issues” with food, probably won’t be able to get over the difference between a burger and a mushroom, even though it is seriously delicious. Just a heads up on that! 😉 


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