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Portobello mushroom burgers are a tasty veggie option that can satisfy even meat lovers. These burgers use large, meaty portobello caps as the patty. You can grill or bake them for a juicy, flavorful meal that’s both healthy and filling.
To make these burgers, you’ll marinate the mushrooms in a mix of balsamic vinegar, soy sauce, and spices. This gives them a rich, savory taste. Top them with cheese, veggies, and your favorite sauce for a complete burger experience. They’re perfect for summer cookouts or quick weeknight dinners.
Exact Ingredients (+ Possible Substitutes)
For your portobello mushroom burger, you’ll need:
- 4 large portobello mushrooms (cleaned and stems removed)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
Don’t have portobellos? Try large white mushrooms or even eggplant slices as substitutes.
For the marinade, you can swap olive oil with avocado oil or melted butter. Apple cider vinegar works in place of balsamic.
Optional toppings to consider:
- Sliced cheese (vegan options available)
- Lettuce or spinach leaves
- Sliced tomatoes
- Sliced onions (raw or grilled)
- Avocado
For the buns, use your favorite burger buns or try lettuce wraps for a low-carb option.
Remember to adjust amounts based on how many burgers you’re making. Feel free to add your own twist with extra spices or herbs!
Instructions
Prepare your portobello mushrooms by cleaning them and removing the stems. Place them on a baking sheet with the gill side facing up.
Mix olive oil, balsamic vinegar, and your favorite seasonings in a bowl. Brush this mixture onto both sides of the mushrooms.
Preheat your grill or grill pan to medium heat. If using an oven, set it to 450°F.
Grill the mushrooms for about 10 minutes, flipping halfway through. They should be tender when done. For oven cooking, bake for 15-20 minutes.
If you like cheese, add a slice to each mushroom during the last few minutes of cooking.
Toast your burger buns lightly for extra flavor and texture.
Assemble your burger by placing the grilled mushroom on the bun. Add your favorite toppings like lettuce, tomato, or avocado.
Serve your portobello mushroom burger right away while it’s hot and juicy. Enjoy your tasty, meat-free meal!
Tips, Tricks & Storing
Want to make the best portobello mushroom burger? Here are some handy tips and tricks:
Clean your mushrooms gently. Use a damp paper towel to wipe off dirt. Don’t soak them in water – they’ll get soggy!
Remove the stems and gills. This creates more room for toppings and prevents a bitter taste.
Marinate for extra flavor. Mix olive oil, balsamic vinegar, garlic, and herbs. Let the mushrooms soak for 15 minutes before cooking.
Grill for about 10 minutes total. Start with the gill side down, then flip halfway through. Add cheese in the last minute to melt.
To store leftover mushrooms, keep them in a paper bag in the fridge. This lets them breathe and stops moisture buildup. Avoid plastic bags or airtight containers.
For the best burger experience, toast your buns and add your favorite toppings. Lettuce, tomato, and avocado are great choices.
Remember to press out extra moisture before cooking. This helps your mushrooms get nice and crispy.