Kitchen Kathy Presents: Portobello Mushroom Burgers with Asparagus & Prosciutto Goat Cheese

My name is Kathy and a few months ago I started my recipe blog, Kitchen Kathy. It’s a fun way for me to experiment with new recipes, and share the results with anyone who might be interested. I’m a stay-at-home mom from the Prairies, and last fall I was the grand prize winner in an online recipe contest for my “Smokey Chicken Caesar Salad”. Ten years ago I never would have thought I could be an award-winning cook or a guest blogger on a recipe website… it’s amazing what a little creativity in the kitchen can do!

My award-winning recipe unfortunately does not have mushrooms in it, however, mushrooms have always played a vital role in my culinary development. As a child, ham & mushroom pizza was always my favourite (and by favourite, I mean it was the only kind I would eat!) When I moved away from home after university, I quickly discovered I wasn’t much of a chef…. my “signature” recipe while living in Mexico was to fry up some mushrooms and onions, mash up some potatoes, and put it all together in a tortilla with a sprinkling of guacamole seasoning. It actually tasted pretty good, but honestly, it’s not something I’m proud of! Luckily I’ve gotten a little more adventurous in the kitchen, and my mushroom recipes have gotten progressively better.

Most of my recipes are adaptations of things I find online, in magazines, or on cooking shows. When asked to submit an original recipe for this blog, I was inspired to re-invent my latest mushroom recipe, which was Portobello Mushroom Burgers with Tzaziki. They were so good, and I figured there had to be another fabulous way to prepare them. So here’s what I came up with:


4 portobello mushrooms, washed and stems removed
1/4 c. balsamic vinegar
1/4 c. cola
1/4 c. olive oil
8 asparagus stalks, washed, trimmed, and seasoned with olive oil and sea salt
4 slices of prosciutto, diced
1 c. goat cheese (or softened cream cheese if you prefer)
4 hamburger buns, grilled

Marinate the mushrooms in a mixture of balsamic vinegar, cola, and olive oil while you wash, trim, and grill the asparagus (3-4 minutes per side). Set the asparagus aside and grill the mushrooms for 5 minutes on each side, brushing the tops with excess marinade when you flip them over. While mushrooms are grilling, dice the asparagus and combine it with prosciutto and cheese. When mushrooms are done, set them on a grilled bun and top them with the cheese mixture.

Some of my favourite mushroom recipes are:
Better Bacon Pasta
Prosciutto Portobello Pesto Pizza
Marinated Portabella Burgers

posted by Kitchen Kathy

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  • Anonymous July 10, 2009   Reply →

    Great recipe! It comes at a good time when I am just using up all my locally grown asparagus.

  • Kathy September 1, 2009   Reply →

    I adapted my recipe tonight, and I think this one was even better! I soaked the mushrooms in red wine and olive oil, and mixed Boursin cheese with prosciutto and fresh peaches. Then I grilled the asparagus and the mushrooms, and assembled the burgers with the cheese mixture and the asparagus stalks on top of the mushrooms. It was fabulous!

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