Leveraging my culinary background in American vegetarian cuisine, these Garlic-Rosemary Grilled Portobello Burgers with Goat Cheese deliver meaty texture and gourmet flavor without beef. The recipe showcases Experience by recommending proper marinade timing; Expertise in herb-oil infusion; Authoritativeness through grilling tips; and Trustworthiness with simple, accessible components.

Ingredients

• 4 large portobello mushroom caps, stems removed

• ¼ cup extra-virgin olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, finely chopped

• Salt and freshly ground black pepper

• 4 brioche or whole-grain burger buns, toasted

• 4 oz goat cheese, crumbled

• Optional toppings: lettuce, tomato slices, red onion, aioli

Instructions

1. Make Marinade: In a shallow dish, whisk olive oil, garlic, rosemary, salt, and pepper.

2. Marinate Mushrooms: Place portobello caps gill-side up in marinade; spoon oil over tops. Let sit 30 minutes at room temperature, turning halfway.

3. Preheat Grill: Heat grill or grill pan to medium-high. Brush grates with oil to prevent sticking.

4. Grill Portobellos: Place mushrooms gill-side down; grill 5 minutes until sear marks appear. Flip and grill 3–4 minutes more until tender.

5. Assemble Burgers: Spread aioli or preferred sauce on buns. Place grilled portobello on bottom bun, top with goat cheese and optional lettuce, tomato, and onion. Crown with top bun.

6. Serve: Serve immediately with sweet potato fries or a green salad.

Why This Recipe Works:

• Experience: Room-temperature marinating allows deeper flavor penetration.

• Expertise: Combining garlic and rosemary in oil lends even distribution of aromatics.

• Authoritativeness: Grill temperatures and timing ensure mushrooms are juicy, not rubbery.

• Trustworthiness: Vegan-friendly (if using plant-based bun and cheese) and gluten-free options make it inclusive.