← Back to Search Results
broiling, grilling American
Portobello Burgers with Red Peppers and Gorgonzola Recipe-1543

Photo by:
Comments: 0


This is an absolutely wonderful meatless summer sandwich. In the center is a marinated and grilled portobello mushroom cap. It is filled with melted Gorgonzola, topped with roasted red peppers, and lathered with just a little mayonnaise, the whole of it pinned down between slices of toasted garlic bread. What could be better? Try adding this item to the menu the next time you’re grilling up hot dogs and hambies in the backyard, and I bet you’ll win some converts.

Of course, using your trusty grill pan or broiler, you can also enjoy this recipe in the dead of winter. Serve it open-faced and cut into fourths as an appetizer at a dinner party. If you don’t love blue cheese, substitute any strongly flavored melting cheese. Whenever and however you make it, no one’s going to miss the beef. 

Yield: Serves 4


  • 4 large portobello mushrooms, stems removed
  • ¼ cup balsamic vinegar
  • 3 garlic cloves, minced, plus 1 whole clove, peeled and halved
  • 1 tablespoon chopped fresh thyme
  • ¼ cup extra virgin olive oil, plus more for brushing
  • 2 small red bell peppers
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup crumbled Gorgonzola cheese
  • Eight ½-inch-thick slices rustic country bread, cut from a 6-inch-high loaf
  • ½ cup mayonnaise
  • ½ cup shredded fresh basil


Wipe the mushroom caps clean and use a small spoon to scrape out the gills on the underside. Place 3 tablespoons of the vinegar in a small bowl and whisk in the minced garlic, thyme, and ¼ cup olive oil. Divide the mixture between 2 large plastic bags with resealable closures. Put 2 mushroom caps in each bag and seal, pressing out the excess air. Marinate the mushrooms at room temperature for at least 1 hour and up to 2 hours, turning the bags often.

Prepare a charcoal fire and let the coals burn down to a gray ash. Lightly oil the grill. Set the peppers on top and grill, turning often, until the skins are blackened on all sides, 10 to 15 minutes. (Alternatively, preheat the broiler to high and place the broiling pan 4 to 5 inches from the source of heat. Set the peppers on the pan and broil, turning often, until blackened on all sides, 12 to 15 minutes.) Place the charred peppers in a large bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel, core, and seed the peppers and then cut into thin strips. Toss the strips with salt and pepper.

Remove the mushrooms from the marinade, pat dry, and season with salt and pepper. Place the mushrooms cap sides up on the grill and cook until dark and slightly softened, 2 to 3 minutes. Turn and grill the other side until tender, 2 to 3 minutes longer. (Alternatively, the mushrooms can be grilled in a hot, well-seasoned ridged grill pan over medium-high heat for about 5 minutes per side, but grill the bread first; see below.) When the mushrooms are almost tender, sprinkle a quarter of the cheese into the cavity of each cap.

While the mushrooms are grilling, brush the bread with olive oil on both sides. Grill until lightly toasted, turning often, 3 to 5 minutes. Rub one side of each slice with the cut garlic clove while hot. (If using a grill pan, grill the bread first and then the mushrooms.)

Add the reserved tablespoon of vinegar to the mayonnaise. Stir well and season with salt and pepper. Spread on the garlic-rubbed side of each slice of bread. Top half the bread slices with a mushroom cap, equal amounts of the peppers, and basil. Place the other bread slices on top. Cut the “burgers” in half and serve.

© 2002 Sara Moulton

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

442kcal (22%)
136mg (14%)
32mg (54%)
78mcg RAE (3%)
23mg (8%)
961mg (40%)
7g (35%)
30g (47%)
2mg (13%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-explorations Baked Explorations
by Matt Lewis
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
food-to-live-by Food to Live By
by Myra Goodman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-for-friends Cooking for Friends
by Gordon Ramsay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?