Food Recipes Grilled Portobello and Cheese Burgers Be the first to rate & review! Garlic-and-herb portobello caps step in for burger patties in this vegetarian cookout recipe. By Tricia Manzanero Published on June 26, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 30 mins Total Time: 1 hr Servings: 6 This grilled portobello burger recipe is bursting with exciting flavors. A simple marinade of Italian seasoning, sherry vinegar, oil, and a generous amount of fresh garlic infuses the mushrooms with a big hit of flavor. You’ll leave the portobello caps to marinate for 15 minutes while you make a bright romesco sauce with almonds, sun-dried tomatoes, and roasted red bell pepper. Panela cheese, a mild Mexican cheese, softens on the grill and gets added to the burgers alongside a schmear of creamy labneh. P.S. Don’t be tempted to remove the gills from the portobello caps. The gills help to retain the shape and structure of the mushrooms when grilling and give the burgers heft. Substitutions: If you can’t find panela cheese, paneer would make a great swap. Alternatively, go for sliced fresh mozzarella and skip the grill. Labneh is an ultra-thick yogurt traditional in the Middle East. Sour cream or plain Greek yogurt would work too. Ingredients 2 tsp. dried Italian seasoning 1/3 cup plus 1 Tbsp. sherry vinegar, divided 6 Tbsp. extra-virgin olive oil, divided, plus more for brushing 4 tsp. finely chopped garlic (from about 4 cloves), divided 6 3 1/2-oz. portobello mushroom caps, stemmed 1/4 cup salted roasted almonds 1/4 cup drained sun-dried tomatoes in oil 1/4 cup drained jarred roasted red bell peppers, plus liquid from jar 1/8 tsp. kosher salt Neutral oil (such as canola) 1 20-oz. pkg. part-skim panela cheese (such as La Chona) or paneer 1/2 cup labneh or sour cream 6 burger buns, toasted 1 1/2 cups lightly packed baby arugula Directions Combine Italian seasoning, 1/3 cup vinegar, 3 tablespoons oil, and 3 teaspoons garlic in a large zip-top plastic bag. Add portobello caps. Gently turn and let marinade coat portobellos. Let stand at room temperature for 15 minutes. Meanwhile, process almonds, tomatoes, bell peppers, salt, and remaining 1 tablespoon vinegar, 3 tablespoons oil, and 1 teaspoon garlic in a food processor until almost smooth. Add liquid from bell peppers as needed to help process. Preheat 1 side of grill to medium-high (400°F to 450°F) and lightly oil grates. Pat cheese dry. If using panela, cut round in half; cut each half crosswise into 1/2-inch-thick slices. If using paneer, cut into 1/2-inch-thick slices. Place portobellos on grates on lit side. Grill until softened and grill marks appear, 2 to 3 minutes per side. Transfer to unlit side; grill, covered, until tender, 2 to 4 minutes per side. Brush cheese with oil and place on grates on lit side. Grill, covered, until grill marks appear, 1 to 2 minutes per side. Spread labneh over bottom halves of buns. Spread almond mixture over top halves. Place cheese on labneh, cutting pieces to fit as needed. Top with portobellos and arugula. Cover with top halves of buns. Make-Ahead: The romesco sauce can be made and refrigerated up to 3 days in advance. The sandwiches are best eaten right away when the grilled cheese is still hot. Rate It Print