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Goat Cheese Portobello Mushroom Burger

Goat Cheese Portobello

Recipe adapted from Red Gold Tomatoes. For more information, visit redgold.com.


4 portobello mushroom caps, stem and gills removed
2 tablespoons extra virgin olive oil
1 small shallot, chopped
1 small onion, chopped
3 garlic cloves, minced
1 small yellow bell pepper, chopped
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Green Chilies, drained
4 ounces goat cheese
Salt and black pepper to taste
4 buns, toasted


Set EGG for direct cooking at 400°F/204°C.

Brush outsides of each mushroom cap with 1 tablespoons olive oil.  Set aside.

In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes.  Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.

Place goat cheese in a mixing bowl and add heated vegetables; stir to combine.  Add salt and black pepper.

Fill mushroom caps with vegetable-goat cheese mixture.

Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.

Serve as a side dish or place on a toasted bun as a sandwich.

Makes 4 servings