Portobello Mushroom and Goat Cheese Sandwiches

79 mins (prep 75, cooking 4)
14 ingredients
6 servings
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.

Categories:  technique , mushroom , burger , 3-steps-or-less , <-4-hours , time-to-make , veggie-burgers , easy , main-dish , vegetarian , vegetable , barbecue , grilling ,
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Serving Size (112.01 g)
Servings 6
Amount per Serving
Calories 661.76 Calories from Fat 588.78
% Daily Value *
Total Fat 65.42g 603.9%
Saturated Fat 20.68g 620.5%
Trans Fat 0.0 %
Cholesterol 62.11mg 124.22%
Sodium 251.35mg 62.84%
Total Carbohydrate 1.78g 3.56%
Dietary Fiber 0.03 g 0.76%
Sugars 1.3 g %
Protein 18.15g 217.78%
Vitamin A 1032.3IU% Vitamin C 0.47mg%
Calcium 532.55mg% Iron 1.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
aged balsamic vinegar, freshly ground black pepper, sun-dried tomatoes packed in oil, fresh basil leaves