Portobello Mushroom Burger With Goat Cheese (Oven Baked)

Name: Portobello Mushroom Burger With Goat Cheese (Oven Baked)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¼ cup mayo; 1 tablespoon parsley ((thinly chopped)); 1 tablespoon chives ((thinly chopped)); ⅛ teaspoon cracked black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 ½ teaspoons smoked paprika; 2 medium cloves of garlic ((grated)); 2 portobello mushroom caps ((as large as the buns)); 1 goat cheese log ((4 slices about 1-inch (2 cm) thick)); 2 brioche burger buns; ½ cup arugula; tomato ((cut into ½-inch (1.5 cm) thick slices)); red onion ((cut into ¼-inch (0.5 cm) thick slices))

Craving comfort with a gourmet twist? This Portobello Mushroom Burger stars a juicy, smoked paprika-garlic butter-glazed mushroom oven-roasted to perfection, topped with tangy goat cheese and bright herb mayo. Bold, flavorful, and irresistibly satisfying!

portobello mushroom burger with melted goat cheese on a white plate.

Table of Contents

Why you should try this recipe

Baked portobello mushrooms – These mushrooms are baked to perfection in the oven—a simple, foolproof method that guarantees they stay juicy and tender every time. No frying, no mess. If you love the ease and convenience of baked dishes (who doesn’t?), you’ll also enjoy other oven-baked recipes like Miso-Glazed Eggplant or Coconut Rice.
Delicious spicy butter glaze – The mushrooms are coated in a flavorful glaze made with smoked paprika, garlic, and butter, enhancing their natural umami and adding a rich, “meaty” texture to the burger. Smoked paprika is a game-changer, bringing a unique depth that’s essential for vegetarian cooking. Looking for more ways to use it? Try my Cauliflower Steak for another smoky, savory treat.
With goat cheese – Tangy goat cheese adds a creamy, flavorful kick to the burger. Leftovers are perfect for making my Goat Cheese Salad With Arugula, Apple, and Pecans for a fresh and satisfying meal.

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The ingredients you’ll need

arugula, red onion, garlic, chives, parsley, mayo, burger buns, portobello mushrooms, goat cheese, tomato, olive oil, smoked paprika, salt and pepper.

Portobello mushrooms – Pick mushrooms that are close in size to your buns for even cooking and a balanced bite. They’re the star of this recipe, so choose fresh, firm ones.
Goat cheese – Using a goat cheese log makes assembly easy and ensures even melting. Its creamy texture and tangy flavor pair perfectly with the mushrooms.
Brioche burger buns – Brioche buns are ideal for this recipe. Their soft, fluffy texture and buttery taste complement the other ingredients, giving a classic burger feel.
Arugula – Arugula’s peppery flavor adds a fresh, zesty note to the dish. If you don’t have it, you can use lettuce for a milder alternative.
Mayo – I prefer French or Japanese mayo for their tangy flavor and lower sweetness compared to American mayo. They really help bring out the best in the burger!
Chives and parsley – These herbs bring freshness and flavor to the mayo. The recipe is versatile, so feel free to experiment with your favorite herbs to suit your taste. For a spicier option, try my Homemade Spicy Lemon Mayo for an extra kick!

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Love burgers? Try my delicious Halloumi Burgers!

How to make Portobello Mushroom Burger?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Step 1. Prepare the mayo. In a small bowl, mix mayonnaise with chopped parsley, chives, and pepper. Stir well and set aside.

smoked paprika, garlic and butter glaze bubbling in a pan.

Step 2. Make the glaze. In a small saucepan, heat olive oil, butter, smoked paprika, and grated garlic over medium-low, stirring until melted and bubbly. Remove from heat as soon as it bubbles to prevent burning.

smoked paprika butter glaze brushed over portobello mushrooms.

Step 3. Glaze the mushrooms. Gently brush off any dirt from the mushrooms and trim the stems, leaving them level with the gills. Arrange the mushrooms on a baking tray. Generously brush the glaze over the tops, then flip them stem-side up and brush the underside. Sprinkle with salt.

baked glazed portobello mushroom on a sheet pan.

Step 4. Bake the mushrooms at 410°F (210°C) with the fan on for 25 minutes, or until lightly charred.

baked portobello mushroom with melted goat cheese on a sheet pan.

Step 5. Melt the goat cheese. Remove the mushrooms from the oven and place two slices of goat cheese on each. Return to the oven for 3 minutes, or until the cheese is just melted.

assembled portobello mushroom burger with goat cheese in a white plate.

Step 6. Assemble the portobello mushroom burgers. Toast the buns, then spread a generous layer of herbed mayo on both the top and bottom halves. Layer with arugula, a slice of tomato, the baked portobello mushroom, sliced red onion, and the top bun. Serve immediately and enjoy!

Nim Keys – Useful Portobello Mushroom Burger Tips

Mushroom size – Select portobello mushrooms that are similar in size to the buns and have an even thickness for uniform roasting and a better fit. This ensures consistent cooking and a well-balanced burger.
Olive oil in the glaze – Adding olive oil to the butter glaze helps prevent it from burning in the oven, while preserving the rich, buttery flavor.
Baking the mushrooms – Baking the portobello mushrooms in the oven gives the best texture and ensures they cook all the way through, retaining their juiciness. If it’s summer or you prefer grilling, you can use a grill for a smoky flavor.

Wine Pairing🍷

PINOT NOIR

A Pinot Noir is the perfect match for this Portobello Mushroom Burger. Its earthy flavors enhance the savoriness of the mushrooms, while its light body and bright acidity perfectly balance the creamy goat cheese and herbed mayo.

Wine Appellation Suggestion:

Nuits-Saint-Georges (Burgundy, France)

portobello mushroom burger with herbed mayo and melted goat cheese.

Recipe FAQs

How to choose Portobello mushrooms?

Choose loose portobello mushrooms and inspect each one carefully. The gills should be firm and dry—if they appear wet or soggy, the mushroom is no longer fresh.

The inside of the Portobello mushrooms is still hard after baking. What went wrong?

It sounds like the mushrooms might be undercooked. Just pop them back in the oven for a few more minutes, and they should soften up nicely.

What should I serve with a Portobello Mushroom Burger?

Potato Wedges or Halloumi Fries are always a crowd-pleaser! If you’re looking for something fresh, Red Cabbage Slaw or Fennel Salad also make great sides to complement the burger.