The Best Portabella Burger Ever!
Marinated Portabella Burgers Grilled & Stuffed w/ Brie & Goat Cheese

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These are some scrumptious portabella burgers!!! This burger was inspired by Radegast Hall & Biergarten’s portabella burger-which is so insanely good and cravable that I had to try to replicate it at home.

Typically, I am not a fan of the portabella burger- mushrooms with some salt and pepper on the grill…boring. Do away with your preconceived notions of what a portabella burger tastes like…this squashes all stereotypes. These burgers are meaty, flavorful, complex, and well, insanely delicious. I dare you to eat just 1.

The mushrooms are marinated in a Asian marinade, grilled, filled with melted brie and goat cheeses, topped with arugula and nestled lovingly on a bun- Yum, Yum, Yum!!!

Grilled Portabella Burgers Stuffed w/ Brie and Goat Cheese
(Makes 4 Burgers)
4 Portabella Mushrooms*
3 T Cider Vinegar
1 T Soy Sauce
½ t Sriracha
1 T Olive Oil
¼ t Sesame Oil
1 Large Clove Garlic, minced
Brie, thinly sliced (aprx 8 slices)
Goat Cheese
4 Burger Buns or Rolls
Sea Salt or Kosher
Fresh Ground Pepper

*I use the “stuffing portabellas” which are a bit smaller than regular portabellas- a great burger size- but use what you can find.

Make Marinade
In a small bowl, combine garlic, soy sauce, sesame oil, salt, pepper & sriracha.
Pour mixture into casserole dish.

Prepare Bellas
Cut portabella mushrooms in half horizontally. Season mushrooms with salt and pepper on both sides.
Marinate portabella halves in marinade for at least 30 minutes, turn the mushrooms halfway through.

Grill the Bellas
Arrange the mushrooms on a hot grill or grill pan. Make sure you keep the mushroom pieces (top & bottom) next to each other on the grill.
Grill both sides of the mushrooms (about 2 min per side).
Arrange mushrooms flat side/inside facing up (as shown in picture below).

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Place thinly sliced brie cheese on one side of the mushroom and a healthy dollop of goat cheese on the other half.
Grill with the top down (or cover grill pan w/ foil) until the cheese melts and gets gooey .
Marry the two halves of the mushroom together (top/bottom, Goat/Brie) while the cheese is still warm.
Serve on a bun or roll with arugula.

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