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Rich and savory, these Portobello Burgers are going to be your new favorite vegan summer meal. This easy vegetarian grilling option is juicy, meaty and packed with SO much flavor that even the heartiest of meat eaters will love it.
Looking for more vegan summer recipes? Everyone loves this easy Grilled Tofu recipe as well as my Easy Vegan Pasta Salad and my EASY BBQ Jackfruit!
We love a good veggie burger around here and it 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 an easy, thoughtful cookout option for vegetarian or vegan guests and grill up in minutes.
- Unlike meat burgers, they’re hassle-free—no need to check doneness or constantly wash your hands.
- They’re surprisingly satisfying and elegant—perfect with a glass of white wine for a fresh spring or summer meal.
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.
- 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.
- 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.
See how to make this recipe
The FULL written recipe is down in the recipe card!
Marinate mushrooms. Whisk together the marinade and add in the mushrooms and let them soak for 15 minutes on each side.
Grill mushrooms. Pre-heat your grill (or grill pan) to 400 degrees F. 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.
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.
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.
I highly recommend taking the extra time to marinate the portobellos before grilling. This is what will make them so amazing! However, no need to marinate them longer than 30 minutes. Since mushrooms absorb liquid so well, 30 minutes is more than enough time for them to soak.
No worries if you don’t happen to have a grill outside or if it’s wintertime. Feel free to cook your mushrooms indoors on a grill pan.
More recipes for the grill
As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!
Portobello Burgers
Ingredients
- 4 large cleaned* portobello mushrooms stems removed
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke, optional but it adds a really nice smokey flavor
- 2 teaspoons Italian seasoning
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 4 buns
- Toppings of choice: lettuce, onion, cheese, sauce, etc.
Instructions
- If you haven’t already done so, start by preparing your mushrooms. Using a damp paper towel, gently wipe clean the mushrooms. I do not suggest running the mushrooms under water to clean them because they will absorb excess moisture. Remove the stems but firmly holding the mushroom in your palm and bending the stem to the side until it snaps off. You can also simply cut it out.
- 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. Add in the mushrooms and let them marinate for 15 minutes on each side. Every few minutes, I like to spoon the mixture over top of the mushrooms for maximum flavor.
- 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.
- Remove from the grill, place on your bun and top with your favorite burger toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
