Portobello Mushroom Burger With Goat Cheese (Oven Baked)

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

5 from 1 vote

Portobello Mushroom Burger With Goat Cheese (Oven Baked)

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

Prep Time15

Cook Time25

Total Time40

Course: Brunch, Dinner

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 616kcal

Author: Ninon Michels

Ingredients

For the herb mayo

¼ cup mayo
1 tablespoon parsley (thinly chopped)
1 tablespoon chives (thinly chopped)
⅛ teaspoon cracked black pepper

For the buger

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)

US Customary - Metric

Instructions

Preheat the oven to 410°F (210°C) with the fan on.
Prepare the mayo. In a small bowl, mix mayonnaise with chopped parsley, chives, and pepper. Stir well and set aside.
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.
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.
Bake the mushrooms at 410°F (210°C) with the fan on for 25 minutes, or until lightly charred.
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.
Assemble the burgers. Toast the buns, then spread a generous layer of herb 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!

Notes

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.

Nutrition