Grilled Portobello Burger with Fresh Mozzarella

  • PrepTime: 15 Mins
  • CookTime: 20 Mins
  • TotalTime: 35 Mins


  1. For The Portobello Mushrooms:
  2. 2 portobello caps, gills cleaned
  3. 1 tbsp. olive oil
  4. 1 tbsp. balsamic vinegar
  5. 1/2 tsp. dijon mustard
  6. 1/4 tsp. garlic powder
  7. 1/4 tsp. salt
  8. 1/4 tsp. pepper
  9. For The Roasted Red Pepper Tapenade:
  10. 1/2 cup roasted red peppers
  11. 1/2 tbsp. olive oil
  12. 1 pinch salt
  13. the juice from 1 lemon wedge
  14. 1/4 tsp. chopped garlic
  15. 1/4 tbsp. raw sugar
  16. For the Sandwiches:
  17. 1 brioche bun
  18. 2 grilled portobello caps
  19. a few slices of fresh mozzarella
  20. 1 handful of baby spinach leaves
  21. 1/2 tbsp. balsamic drizzle


  1. In a small bowl, whisk together olive oil, balsamic vinegar, mustard, salt, pepper, and garlic powder. Brush both sides of each portobello mushroom caps with the marinade and let sit for at least 20 minutes.
  2. Grill marinated portobello caps for a few minutes on each side until the mushroom is tender and cooked through. Set aside.
  3. Add the roasted red peppers, olive oil, salt, lemon juice, sugar and garlic to a blender and pulse until smooth. Set aside.
  4. Cut the brioche bun in half and toast. Smear the roasted red pepper tapenade on the bottom half of the toasted brioche, then add mozzarella, the spinach, the grilled portobello caps and the balsamic glaze. Serve immediately.