The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Disclosure: Thank you Holland House Cooking Wines for sponsoring this Grilled Portobello Mushroom Burger recipe post. As always all opinions are mine alone.
These Marinated and Grilled Portobello Mushroom Burgers are bursting with flavor. They are a quick and easy weeknight dinner that is totally worthy of dinner guests!
I have already told you about my love of grilling in the summertime. There is just something so satisfying about seeing those grill marks on whatever I am grilling. Do you love to grill veggies as much as I do? Yes? I knew we were meant to be friends, and I have the perfect recipe for you today.
I love using Holland House Cooking Wines in my recipes because they enhance any dish. Sometimes grilled vegetables can lack flavor, but not when I use Holland House in my marinade. I like using the Red Cooking Wine because it adds deep flavor and smooth, medium-bodied wine flavor to this hearty dish.
Holland House Cooking Wines are my go-to countertop ingredient that I add to my favorite summer recipes helping to transform a familiar recipe to something extraordinary. Sometimes grilled vegetables lack flavor or are one-note, but not this Grilled Portobello Mushroom Burgers recipe! In this recipe, I add 1/4 cup of the Red Cooking Wine with my marinade. This addition makes these portobello burgers simply irresistible!
Holland House comes in five flavor-enhancing varieties: Sherry, Marsala, Red, White, and White with Lemon. Check out a variety of my holiday and everyday recipes that feature the bold flavors of Holland House:
- Grilled Steak Marsala
- Make-Ahead Stuffed Mushrooms with Goat Cheese and Pine Nuts
- Spinach and Artichoke Cheese Fondue
- Savory Bread Pudding
- Chicken Marsala Stuffed Shells
Look for recipes and cooking tips on the Holland House label — like when making rice, try replacing 1/3 cup of water with Holland House Sherry to create amazing flavor!
These portobello mushroom burgers will meet and even exceed all your summertime grilling expectations. They’re easy to make, perfect for entertaining, and each completed burger has around 370 calories!
How do you cook portobello mushrooms on a grill?
After the mushrooms have been cleaned and marinated, preheat your grill on high for 10-15 minutes. Next, clean and oil the cooking grates and reduce the temperature to medium-high. Then, set the marinated mushrooms on the grill with the smooth cap side up. You will next cover the grill and cook them until they have expelled most of their moisture and the mushrooms are a little bit charred. This will take 5-6 minutes. Lastly, cook the mushrooms on the other side and grill them for another 4-5 minutes. Once the mushrooms are charred on that side as well, you are all done.
Grilled Portobello Mushroom Burger Recipe
- 4 portobello mushrooms 4-5 inches in diameter, stems and mushroom gills removed and discarded
- ½ cup olive oil
- ¼ cup Holland House Red Cooking Wine
- 2 large garlic cloves minced
- Salt and pepper
- 4 ounces crumbled goat cheese at room temperature
- ⅓ cup chopped fresh basil
- ½ medium red onion cut into 4 disks
- 4 Kaiser rolls cut in half and toasted
- 1 cup baby arugula
- Skewer the 4 onion disks with a toothpick by placing the toothpicks horizontally through each onion disks so they stay intact while on the grill.
- In a small bowl whisk together the Holland House Red Cooking Wine, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Pour the mixture to a 1-gallon zipper-lock bag. Add mushrooms and onion disks and seal bag the bag. Gently turn the bag to coat the mushrooms and onions in the marinade, being careful not to pierce the back with the toothpick. Let the veggies marinade for at least 30 minutes or up to 1 hour.
- In a small bowl mix together the goat cheese, basil, and a pinch of salt and pepper with a fork. Mix until the basil is evenly distributed (the mixture will be thick like cream cheese).
- On a gas grill, turn all of the burners to high and cover the grill until preheated, about 10-15 minutes. Then, reduce the temperature to medium-high and clean and oil the cooking grates. Place the marinated mushrooms on the grill, smooth cap side up, and the onions on the grill. Cover the grill and cook for 5-6 minutes, or until the mushrooms are a little bit charred and they have expelled most of their moisture. Then, flip the mushrooms and onions over, cover, and keep cooking for another 4-5 minutes, or until the mushrooms are charred on the second side.
- Using tongs, place the mushrooms and onions to the platter. Remove the toothpicks from the onions.
- Spread the goat cheese mixture onto the bottom portion of the toasted Kaiser rolls. Place the portobellos on top of the goat cheese followed by the grilled onions and arugula. Place the Kaiser roll top on the burger and then serve.
This is a sponsored post written by me on behalf of Holland House Cooking Wines.