This savory and sweet portobello mushroom and peach burger is bursting with freshness. Grilled to perfection, the mushrooms and peach slices are paired with balsamic vinegar, olive oil, basil, arugula, and blue cheese, making each bite a treat for the taste buds. This burger recipe is light enough for you to reach for a second serving. Yes, that’s right – two burgers in one sitting. You're welcome.
What I love most about this burger recipe are the add-ins. Sure, the mushroom and peach slices add a unique sweet-savory dynamic as well as a dense texture necessary for the burger-noshing experience, but it’s the complementary herbs, vinegar, and cheese that really top off the dish with a complex, but delightful flavor. Don’t change this recipe unless you’re vegan. In that case, just nix the blue cheese.
Roasted Portobello Mushroom and Peach Burger Recipe
This savory and sweet portobello mushroom and peach burger is bursting with freshness. Grilled to perfection, the mushrooms and peach slices are paired with balsamic vinegar, olive oil, basil, arugula, and blue cheese, making each bite a treat for the taste buds. Serve aside sweet potato fries for the ultimate meal!
- Cook Time
- Prep Time
- 2 portobello mushrooms
- 1 large peach
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- 4 whole-grain bun halves
- 2 ounces blue cheese crumbles
- leaves Small handful fresh basil
- leaves Small handful fresh arugula
- 1/8 teaspoon freshly ground black pepper
- Remove the stems from the mushrooms. Use a damp paper towel to clean the surface of the mushrooms of dirt or residues. Cut the peach into 1/2-inch thick slices. Add the mushrooms and the peach slices into a sealable plastic bag. Add in the vinegar, salt, pepper, and olive oil. Seal the bag, making sure that the marinade is coating the mushrooms and peach slices equally. Set aside.
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil. Once the oven is preheated, place the marinated peach slices and mushrooms on the baking sheet. Pour the remaining marinade over the mushrooms. Make sure the mushrooms are facing gill-side down.
- Place the baking sheet in the oven and bake for 10 minutes, or until the mushrooms and peach slices are tender and lightly browned. Set aside to cool.
- While the mushrooms and peach slices are cooking, toast the bun halves.
- When ready to assemble the burgers, layer equal amounts of blue cheese, peach slices, a mushroom, basil leaves, and arugula.
- Season with black pepper and top each burger with the remaining bun halves.