Need a good veggie entree for your next cookout? Try this grilled portobello mushroom burger! It's just 5 ingredients, but it's tangy, savory & delicious.
A good grilled portobello mushroom burger is one of my favorite summer meals. Cooked well, it has a tangy, savory charred flavor and meaty texture that’s absolutely delicious inside a toasted bun. I love a good homemade veggie burger, but when I’m craving something meaty and I’m not in the mood to get out the food processor, a grilled portobello mushroom is my #1 choice. These come together in about 20 minutes and the mushrooms require just 5 simple ingredients.
How to Make Grilled Portobello Mushrooms
If you’ve never grilled portobello mushrooms before, you’ll be surprised by how easy it is. Just follow these simple steps:
- Remove the stems from the mushrooms and use a damp towel to wipe the caps clean.
- Drizzle them generously with olive oil, balsamic & tamari and sprinkle them with salt & pepper. Use your hands to make sure they’re fully coated – it’ll be a little messy, but the better coated your burgers are, the more flavorful they will be!
- Preheat your grill or grill pan and put on the mushrooms, starting with the gill side up. Grill for 4-5 minutes per side, until the mushrooms are tender and grill marks form.
- Top with your favorite fixings, and enjoy!
Portobello Mushroom Burger Serving Suggestions
In my first cookbook, I top my portobello mushrooms with a bright green cilantro pepita pesto. I love eating them this way, but if you’re a portobello mushroom burger traditionalist, there’s no need to worry. The grilled portobellos are just as good with classic fixings like ketchup, mustard, mayo, pickles, and onion. Of course, I wouldn’t say no to a scoop of guacamole, a slather of tzatziki and/or a dollop of chipotle sauce.
Looking for more portobello mushroom recipes?
For more easy dinner ideas, check out this post!
Portobello Mushroom Burger
- 4 large portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
- Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
- Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
- Place the mushrooms onto the buns and serve with desired fixings.