Portobello Mushroom Burgers

Portobella burgers are great. Thinking that these are only good for vegetarians as a meat substitute is ludicrous. This is also a great recipe to make in the oven because you can roast the vegetables at the same time as the portobello. If you were to make it on the grill, I recommend keeping your jalapeño whole and roasting them on the grill and then chopping them. 

On a rimmed baking sheet, spread a little bit of olive oil, your portobellos and your choice of  toppings you would like. Here I have onion, bell pepper, and jalapeños.  Then drizzle a tiny bit of olive oil over the top and salt and pepper everything.

Then roast them in the oven, flipping once, add your toppings and devour! I added crumbled blue cheese and spinach. I highly recommend the jalapeño blue cheese combination and the upside-down portobello cap is perfect for holding in all the cheese until it is melty and delicious!

Portobello Burgers
Serves: 2; Total Time: 30 minutes

• 2 Portobello Caps
• 2 tablespoons olive oil
• ½ Red Bell Pepper, sliced
• ½ Sweet Onion, sliced
• 1 Jalapeño
• 2 tablespoons Blue Cheese
• salt and pepper
• 2 Hamburger Buns 

Preheat oven to 450 degrees.


Break off Portobello stems and wipe clean with a damp paper towel. Spread 1 tablespoon of olive oil on a rimmed baking sheet and spread mushrooms, bell pepper, jalapeño, and onion on the sheet. Sprinkle with salt and pepper.  


Roast vegetables for 20 minutes, flipping mushrooms once. 


You can also prepare these "burgers" on the grill. Follow the instructions above but leave the jalapeño whole. Once everything is roasted, seed, stem, and slice the jalapeno. 


Fill the portobello cap with blue cheese and place on a toasted bun with the other veggies and your desired toppings.