Week Two: Rosemary Balsamic Portobello Burgers with Garlic Scape Mayo, Goat Cheese, and Fresh Salad Greens

Happy week two, everyone! It’s already too hot to spend too much time cooking, and ideally everything can be thrown on a barbecue, so this recipe is as low maintenance as it comes. It also sprung as a concept fully formed from Jane’s head as I was brainstorming for this week. I feel like that’s gonna happen a lot. She learned a lot from doing this blog the past two years!

Once again, this recipe works well transformed into a lunch salad for everyone’s Mondays. I’ll include a recipe for a Garlic Scape salad dressing as well. 🙂 To transform to a lunch salad, simply cut the cooked mushrooms into strips, toss some salad greens and/or mustard greens together with some goat’s cheese, maybe some sliced almonds if you’re feeling fancy.

This is a messy burger, for sure, so get your napkins out! It might be a bit more tidy if you cooked it on a barbecue. And we recommend toasting your buns!

Rosemary Portobello Burger with Garlic Scape Mayo, Goat Cheese, and Fresh Salad Greens

Marinate the Portobello well ahead of time for ultimate depth of flavour, and then throw them on a pan or barbecue for a quick and delicious vegetarian burger!

Servings 4 burgers



  • 3/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp` honey
  • 1 tbsp soya sauce
  • 2 branches rosemary leaves
  • 4 massive portobello mushroom caps

Garlic Scape Mayo

  • 1 scape coarsely chopped
  • 2 tbsp mayo
  • 1/2 tsp lemon (optional)
  • salt and pepper to taste

Garlic Scape Salad Dressing

  • 2 scapes coarsely chopped
  • green onion (optional)
  • 1 tsp honey
  • 2 tsp dijon mustard
  • 1/4 cup vinegar, red wine or balsamic
  • 1 tbsp lemon, or more to taste
  • 1/2 cup olive oil
  • salt and pepper to taste


For Marination

  1. mix all ingredients except the mushrooms together in a container or resealable bag

  2. wipe off the portobello caps as best as you can

  3. toss them into the marinade and shake em up so they're well coated, then throw them in the fridge

  4. i only did this a few hours before cooking them and they still managed to absorb a lot of delicious rosemary flavour! i bet if you did this the day before, or the morning before, you'd get even more.

For Cooking

  1. this will be a messy burg! especially if you're frying them in a pan, be prepared for a sloppy joe-like experience. barbecue might result in a more dry burger. let me know!

  2. you want them to be cooked through and tender, and the balsamic will sort of caramelize in the pan.

Garlic Scape Mayo

  1. rough chop the scapes and mix in with the mayo and lemon – easy peasy – we only made a very small serving because we are only two people and one of us is taking it easy on the garlic, but that's the basic ratio that works for a very flavourful mayo.

Garlic Scape Dressing

  1. for this recipe, which i found on Spruce Eats, they recommended using a blender. that would certainly speed things up, but also mess up another kitchen accoutrement. i just throw all the ingredients in a mason jar and shake.