Thursday, June 21, 2012

80--- Smokey Southwest Portobello Burgers with Sundried-Adobo Spread

This is not just any portobello burger. It's very flavorful, with just a wee bit of smoky spice, thanks to the goat cheese spread. My hubby dreamed about this the night after I made it.

I designed this recipe to please even those who are not die-hard plant eaters. Portobellos cook to form a dense, juicy meat-like texture and can absorb a multitude of flavors! This is a great recipe for anyone new to vegetarian cuisine.

Smokey Southwest Portobello Burgers

Makes 4

4 large portobello mushroom caps, stemmed and thoroughly washed
4 English muffins, toasted or grilled

1 Tbsp extra virgin olive oil
1 1/2 Tbsp lime juice
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
Dash cayenne pepper
1 tsp dried cilantro
2 tsp Worcestershire sauce
2 Tbsp water

1 avocado, halved and seeded
2 Tbsp lemon juice

4 oz soft goat cheese
4 tsp adobo sauce (from canned chipotle chiles—freeze the rest for future use)
1 tsp milk
6 sundried tomato halves, coarsely chopped (if using dried soak in boiling water for 5-10 minutes until soft)

For burgers: Mix all marinade ingredients together in a small bowl. Place mushroom caps in a flat container, bottoms up. With a fork, poke small shallow holes in bottom of each cap and pour marinade ingredients over the top. Flip caps over and use your fingers to rub marinade into cap. 

Place covered in refrigerator for 3-4 hours.

Preheat grill to a medium heat. Spray grill racks lightly with olive oil spray. Place mushroom caps onto grill and cook for 10 minutes, gently flipping halfway through cooking.

For avocado: Slice each avocado half into four lengthwise slices. Gently remove peel from each slice. Rub lemon juice into each slice and place on grill over medium heat. Cook for 6-8 minutes, flipping halfway through cooking. Monitor closely to ensure they do not burn, but you do want grill marks on each side.

For goat cheese spread: Combine all ingredients in a small bowl. Place in refrigerator for 30 minutes prior to serving.

To assemble: Spread about 2 Tbsp goat cheese spread onto half of each English muffin. Place two slices of grilled avocado onto spread, then top with portobello cap and other muffin half. Enjoy!

Nutrition Info per 1 burger: 358 calories, 17 g fat (8 g monounsaturated, 2 g polyunsaturated), 15 g protein, 32 g carbohydrates, 8 g fiber

This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.


  1. Looks delicious!

    My husband despises goat cheese. What would you suggest to use instead?

  2. You could use a light cream cheese instead of the goat cheese.

  3. I am so pleased to have tried this recipe of yours because my family just loved it they want me to make more. The herbs and spices I put really adds so much flavors to the burger steak.