This marinated grilled portabella mushroom burger is stuffed with a deliciously buttery spinach filling and topped with melted cheese. You’ll love how easy these are to prepare, and you’ll be even more impressed with the complexity of their flavor – all thanks to an easy marinade that uses ingredients you probably already have laying around the house.

Hands down, these are some of the best vegetarian burgers we’ve ever eaten. And we’re pretty sure you’ll agree.

Spinach Stuffed Mushroom Burger
By Lori & Paul
Serves: 4


4 portabella mushrooms
3 tablespoons balsamic vinegar
3 tablespoons red wine*
1/4 cup tomato juice
3 teaspoons Dijon mustard
1 1/2 tablespoons Cajun, Italian or other seasoning blend
2 tablespoons butter
4 cloves garlic, chopped
10 ounces fresh spinach leaves
1/4 cup dried bread crumbs
1/4 teaspoon salt
4 slices Cheddar or Swiss cheese (Feta or Blue cheese is also awesome here)
4 hamburger buns


Remove stems from portabella mushrooms, and scrape out black gills with a spoon. Set the mushrooms into a shallow dish and set aside.

Place balsamic vinegar, red wine, tomato juice, mustard and your choice of seasoning in a small bowl and whisk together. Pour the mixture over the mushrooms and allow to marinate for about 20 minutes.

While your mushrooms are marinating, make your spinach filling.

In a medium skillet, heat the butter over medium heat. When hot, add garlic and sauté just until starting to cook. Add spinach and toss until wilted — 3-4 minutes at most. Add bread crumbs and salt. Toss until well combined. Set aside for stuffing your portabella burgers.

Preheat an outdoor grill to medium-high heat. Over indirect heat, grill the mushrooms cap-side-up for 4-5 minutes, or until nicely browned. Flip the mushrooms over and divide spinach filling equally among the four mushrooms. Grill for another 3-4 minutes or until beginning to brown and heat through. Add cheese, cover the grill, and allow to cook until cheese is melted, 1-2 minutes more.

Place each burger atop a bun, and enjoy!

*Any red wine will do. Use whatever you like to drink.

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4 thoughts on “Spinach Stuffed Mushroom Burger

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  1. Pauline said:

    Spinach Stuffed Mushroom Burgers, the recipe sounds great, however I’m wondering if you can broil or bake the portabella mushrooms? If so what would that entail, temp and time?

  2. Pauline – We have roasted mushrooms before. I’d give them about 20 minutes at 400 degrees (cap side up), then stuff them and leave them for an additional 10 minutes, or until heated through.

  3. Richard said:

    Where is the beef!?

  4. Theresa said:

    I just made these today 🙂 I didn’t have bread crumbs so I crushed up croutons. Also I didn’t put it on a bun I just cut it up and ate it lol. I loved it. Will definitely make it again.