OMG This Mushroom Burger w/ Savory Portobello and Sweet Peach Is Everything
The sweet & savory combo you NEED. Our roasted portobello mushroom and peach burger recipe is bursting with fresh flavors and is seriously addictive. Find out why!
Are your tastebuds sitting down? They’re going to need a minute to wrap their minds around this one. This mushroom burger with portobello and peach (yep!) is bursting with the vibrant flavors of fresh, organic summer produce. Grilled (or roasted!) to perfection, the earthy portobello mushrooms and sweet peach slices are beautifully complemented by tangy balsamic vinegar, rich olive oil, aromatic basil, peppery arugula, and a hint of creamy blue cheese.
Every bite is a delightful fusion of textures and tastes, making this burger so satisfying, you might just reach for a second serving. Yes, that’s right – two burgers in one sitting. You’re welcome!
What we love most about this burger recipe are the incredible add-ins. While the mushroom and peach slices provide a unique sweet-savory dynamic and a satisfying, dense texture, it’s the carefully chosen complementary herbs, vinegar, and cheese that truly elevate the dish with a complex, yet delightful flavor profile. This recipe is perfect as is, but if you’re vegan, simply omit the blue cheese for a equally delicious plant-based treat.
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Why This Mushroom Burger w/ Portobello Recipe Shines
This Roasted Portobello Mushroom and Peach Burger Recipe is a testament to how simple, wholesome ingredients can create an extraordinary meal.
- Unbelievable Flavor Combo: The unique pairing of sweet peaches with savory portobello mushrooms, enhanced by balsamic vinegar, creates an incredibly balanced and sophisticated taste.
- Wholesome & Fresh: By focusing on fresh, often organic produce, this burger provides a nutritious alternative to traditional meat burgers, packed with vitamins, minerals, and fiber.
- Light Yet Satisfying: The dense texture of the portobello mushroom provides that “burger” feel without being heavy, allowing you to indulge without guilt.
- Versatile Cooking: Whether you choose to roast as detailed or grill for extra char (perfect for summer!), this recipe adapts beautifully.
Ingredient Spotlight: Summer’s Healthy Bounty
The quality of your ingredients truly shines in this fresh and flavorful burger. Opting for organic produce whenever possible enhances both the taste and nutritional value.
- Portobello Mushrooms: These meaty mushrooms provide a satisfying, umami-rich base for the burger. They are a good source of B vitamins, selenium, and copper, and their hearty texture makes them an excellent plant-based alternative.
- Fresh Peaches: The sweet counterpoint to the savory mushroom, peaches are packed with vitamins A and C, fiber, and antioxidants. Grilling or roasting them caramelizes their natural sugars, intensifying their flavor.
- Balsamic Vinegar & Extra-Virgin Olive Oil: This classic duo forms a vibrant marinade, infusing the mushrooms and peaches with tangy, rich notes. Olive oil provides healthy monounsaturated fats, while balsamic vinegar adds antioxidants.
- Whole-Grain Buns: Choosing whole-grain buns adds valuable fiber and complex carbohydrates, providing sustained energy and making this a more wholesome meal.
- Blue Cheese Crumbles: A small amount of pungent blue cheese adds a creamy, salty kick that perfectly complements the sweetness of the peach and earthiness of the mushroom. (Omit for a vegan option!)
- Fresh Basil & Arugula: These fresh herbs contribute bright, peppery notes that elevate the flavor profile. Basil is rich in antioxidants, and peppery arugula adds vitamins K and A.
Recipe for Portobello Burger Preparation Tips for Burger Bliss
Creating this delicious roasted portobello mushroom and peach burger recipe is simple with these steps:
- Uniform Slicing: Ensure your peach slices are about 1/2-inch thick for even cooking alongside the mushrooms.
- Marination Matters: Allowing the mushrooms and peaches to marinate in the balsamic-olive oil mixture infuses them with deep flavor before cooking.
- Gill-Side Down: Roasting the mushrooms gill-side down helps them cook evenly and retain their juices, ensuring a tender texture.
- Toast Your Buns: Don’t skip toasting the whole-grain buns! This adds a crucial textural element and prevents them from getting soggy.
Complete Your Summer Meal: Serving Suggestions
This roasted portobello mushroom and peach burger recipe is the star, but it pairs beautifully with other fresh, vibrant dishes for an unforgettable summer feast.
- Side Dish: Serve alongside classic sweet potato fries for the ultimate meal, or get creative with our guide on How To Grill Corn on the Cob Two Ways for a smoky, sweet side.
- Appetizer: Start your gathering with a a few of our 5 Unique Salsa Recipes alongside your favorite chips.
- Another Main Option: If offering a variety of grilled delights, our Summer Vegetable & Basil Panini Recipe would be a fantastic complementary choice.
- Refreshments: Quench your thirst with a vibrant and festive Sip This Sangria Spritzer for Red, White, + Blue Bubbly Bliss.
- Dessert: End on a sweet note with our favorite 4th of July Dessert: Red Velvet, White and Blue Mini Cupcakes – perfectly portioned and festive!
Enjoy this unique and incredibly delicious summer burger!
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.
Ingredients
Preparation
- 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.
