Portabella Burgers with Roasted Red Pepper, Avocado and Chèvre


If you are trying to cut back on the amount of red meat you eat but still crave a burger, here is a great alternative. Not only does this “burger” taste fantastic, it is also very filling. Here’s what I did:


1 large red bell pepper
¼ cup olive oil
¼ cup Balsamic vinegar
2 tablespoons Worcestershire sauce
2 cloves finely minced garlic
Kosher salt
Fresh ground pepper
4 Portabella mushroom caps (approximately 3 – 4 inches in diameter)
1 avocado sliced
4 ounces fresh goat cheese (allow to come to room temperature)
4 firm hamburger buns


Slice red pepper in half and remove seeds. While gas grill is heating, place red pepper on grill over direct heat to roast. After pepper has become blistered and charred in spots, remove pepper from grill and place in plastic zip lock style baggie. Allow to cool. When pepper has cooled enough to handle, remove skin, quarter, and set aside.

While peppers are cooling and grill is coming to temperature, whisk together olive oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a non-reactive bowl. Wash and destem mushrooms. Add mushrooms to bowl and completely cover with mixture. Remove and allow to rest a few minutes to absorb seasoning.

Grill mushrooms over medium high heat with gills facing up for about 4 to 5 minutes, flip and grill an additional 3 to 4 minutes. Remove from grill and place on bun so underside of mushroom is facing up. Top with red pepper, avocado slices, and goat cheese. Serve immediately.


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