Portobello Burger Stack Recipe

Name: Portobello Burger Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large portobello mushroom caps, stemmed and cleaned; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 2 teaspoons minced garlic; 1 tablespoon fresh basil; 2 large slice feta cheese; 1 cup grated provolone cheese; 2 slices cambozola cheese; 6 whole grain buns; ½ cup olive tapenade; roasted peppers, jarred, drained; arugula mixed sprouts (or greens of your choice); tomatoes, slices; red onion, slices

Servings: persons

12 large portobello mushroom caps, stemmed and cleaned
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons minced garlic
1 tablespoon fresh basil
2 large slice feta cheese
1 cup grated provolone cheese
2 slices cambozola cheese
6 whole grain buns
½ cup olive tapenade
roasted peppers, jarred, drained
arugula mixed sprouts (or greens of your choice)
tomatoes, slices
red onion, slices

1
Trim the stems and clean mushrooms.
2
Note, it's not necessary to remove the gills, as this is a dark marinade.
3
Place the mushrooms, gill side up on a clean baking tray.
4
Mix oil garlic, balsamic vinegar, and basil together in a bowl.
5
Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
6
Preheat grill to 350F - 400F, medium high heat.
7
Oil the grill well to prevent sticking.
8
Place the mushroom caps, gill side up, on the barbecue.
9
Cool for 3-4 minutes or until nice char marks are achieved, Flip and cook for 2 more minutes.
10
Place the buns on the warming rack to heat through.
11
Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone.
12
Close the lid and cook until cheese has melted.
13
Remove the mushrooms and buns from grill.
14
Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
15
Serve and enjoy!

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 large portobello mushroom caps, stemmed and cleaned, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons minced garlic, and more.

Yes, Portobello Burger Stack falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Burger Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions