Grilled Stuffed Portobello Burgers

A Mediterranean-inspired cheese filling makes this vegetarian option a crowd pleaser.

Serves: 4Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup mayonnaise
  • 1 teaspoon Private Selection™ Balsamic Glaze
  • 4 large portabella mushroom caps, stems and gills removed
  • 2 tablespoons olive oil
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 4 ounces goat cheese
  • 2 ounces cream cheese, softened
  • 2 tablespoons sun-dried tomato pesto
  • 4 hamburger buns, toasted
  • 2 cups baby arugula, loosely packed


  • Heat grill to medium heat.
  • Combine mayonnaise and balsamic glaze in a small bowl. Refrigerate until ready to use. Brush mushrooms with olive oil and season with salt and pepper; set aside.
  • In a bowl mix together goat cheese, cream cheese and sun-dried tomato pesto. Divide mixture evenly between mushroom caps.
  • Grill mushrooms 5-7 minutes until cheese mixture is hot and mushrooms are tender, rotating occasionally to avoid hot spots.
  • Serve mushrooms on toasted buns with arugula and balsamic mayonnaise. Refrigerate leftovers.