Portobello Burgers

If you’ve never tried a grilled Portobello Mushroom Burger before you are in for a real treat! Because Portobello mushrooms are like sponges, they take on the flavor of the marinade in a big way. So, they are SUPER tasty! They have a meaty texture to them and a woodsy flavor from the mushroom, plus all the great tang and depth of the marinade. 

Everything we love about this dish

• Portobello mushrooms are a great, thoughtful option to have on hand at cookouts for vegetarian or vegan friends and family. They grill up in just a few minutes and are extremely easy to prep.
• In contrast to cooking ground meat burgers, you don’t need to worry about internal temperatures, levels of doneness, or meat juices on the countertop when making grilled portobello mushrooms. I have to remind myself several times when I cook this dish that I don’t need to wash my hands every time I come into contact with the mushrooms, like I would if I were cooking beef or turkey burgers!
• They’re incredible! Honestly, these portobello mushroom burgers are just as satisfying as a regular meat burger. They’re super elegant, too. Pair with a glass of crisp white wine for a light and tasty spring and summer supper.

Ingredients needed

This mushroom burger recipe is simple and straightforward, yet filled with delicious flavor. We’re using basic pantry staples for the marinade that will take these burgers to the next level. Here’s what you’ll need:

• Portobello mushrooms. This recipe uses 4 large portobello mushrooms to make 4 burgers. When selecting mushrooms at the store, look for caps that are firm and uniform in color, not spotty. Also, you want them to be dry to slightly tacky, but definitely not slimy. 
• For the marinade. The marinade is a tasty blend of balsamic vinegar, olive oil, soy sauce, Italian seasoning, maple syrup, garlic powder and black pepper. If you’d like your burgers to have a nice smokey flavor, add in a teaspoon of liquid smoke.
• Buns. Use any hamburger buns you’d like (even gluten free). Fluffy brioche buns are my favorite!
• Burger toppings. Anything goes! Add some fresh produce like tomato, lettuce, red onion or even avocado, or keep them simple with ketchup or mustard.

How to prepare portobello mushrooms for cooking

Portobello mushrooms, and really any mushrooms, act like sponges and easily absorb liquid. Because of that, I do not recommend running them under water to rinse them. Instead, use a damp paper towel and gently wipe them clean. Remove the stems while firmly holding the mushroom in your palm and bending the stem to the side until it snaps off, or you can just simply cut it out.

How to make this recipe

Just a few simple steps and you’re well on your way to a killer veggie burger! Here’s the simple method:

1. Make the marinade. In a large shallow container big enough to place all of the mushrooms flat, whisk together the balsamic vinegar, olive oil, soy sauce, liquid smoke, Italian seasoning, maple syrup, garlic powder, and black pepper.
2. Marinate mushrooms. Add in the mushrooms and let them soak for 15 minutes on each side. Every few minutes, I like to spoon the mixture over top of the mushrooms for maximum flavor.
3. Grill mushrooms. Once ready to grill, pre-heat your grill (or grill pan) to 400 degrees F. Lightly brush the grates with oil to prevent the mushrooms from sticking. Carefully place the mushrooms on the grill and grill for 4 minutes. Brush a bit of the marinade on the mushrooms, flip, and grill for an additional 3-4 minutes. As desired, you can brush a bit more of the marinade on at the end. The mushrooms are done when they’re a deep brown color and just starting to caramelize a bit around the edges. If using cheese, place 1 slice on each mushroom about 1 minute before they’re done grilling.
4. Assemble your burger. Remove from the grill, place on your bun and top with your favorite burger toppings! Enjoy!

Serving suggestions

You have the perfect vegan summer meal, now what are you going to serve with it? Here are some of our favorite burger sides:

• Greek fries
• Mexican Street Corn Salad
• Vegan Coleslaw
• Air Fryer Tater Tots
• Quick & Easy Pasta Salad

Storing & using leftovers

Any leftover mushrooms you might have can be stored in an airtight container for up to three days. I like to chop them up and add them to salads, scrambled eggs or omelets.