This portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.
The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simple balsamic marinade deepens their tangy, savory flavor.
We often cook them on weeknights, when we’re craving something tasty but don’t really feel like cooking. But like regular homemade veggie burgers, they’re a great choice for summer cookouts, too. Served on a toasted bun with all the fixings, they’re hearty, satisfying, and absolutely delicious. Even meat eaters will love them!
Portobello Mushroom Burger Recipe Ingredients
You only need 6 ingredients to make this portobello mushroom burger recipe:
- Portobellos, of course! Look for small to medium-sized ones that will fit nicely on a bun.
- Tamari and balsamic vinegar – They infuse the mushroom caps with tangy, savory flavor.
- Extra-virgin olive oil – It helps the mushrooms get moist and tender on the grill.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Grilled Portobello Mushrooms
If you’ve never grilled portobello mushrooms before, you won’t believe how easy it is! Just follow these simple steps:
- First, clean the mushrooms. Remove the stems and use a damp towel to wipe off the caps.
- Next, season them. Drizzle the portobellos generously with olive oil, balsamic vinegar, and tamari, and sprinkle them with salt and pepper. Use your hands to make sure they’re fully coated – it’ll be a little messy, but the better coated they are, the more flavorful they’ll be.
- Finally, cook! Preheat a grill or grill pan over medium heat. Put on the mushrooms, starting with the gill side up. Grill for 5-7 minutes per side, until grill marks form on the smooth side of the caps and the mushrooms are tender.
That’s it!
Portobello Mushroom Burger Serving Suggestions
When the portobello mushrooms are tender and lightly charred, assemble the burgers, and eat! I like to serve mine on a homemade bun with mayo, vegan mayo, or chipotle sauce, lettuce, tomato, pickles, and red onions. There are tons of other ways you could dress these guys up, though. Here are a few ideas to get you started:
- Keep it classic. Serve your portobello burgers with ketchup and mustard.
- Embrace summer herbs. In my first cookbook, I share a recipe for a portobello mushroom burger slathered with cilantro pepita pesto. If you don’t have cilantro on hand, try using basil pesto instead.
- Amp up the onions. Pickled red onions and caramelized onions are both fantastic burger fixings.
- Go Greek. Top your burger with tzatziki, tomatoes, and cucumber.
- Or Southwest. Add a scoop of guacamole and pineapple or mango salsa for a creamy, sweet, and spicy combo. Take it over the top with a few pickled jalapeños!
For a quick and easy weeknight dinner, round out the meal with a simple green salad or grilled corn on the cob. If you’re making this recipe for a cookout, pair it with classic picnic side dishes like potato salad, coleslaw, pasta salad, broccoli salad, or fruit salad. Enjoy!
More Favorite Summer Dinners
If you love this grilled portobello mushroom recipe, try one of these summer dinner recipes next:
- Easy Black Bean Burger
- BBQ Jackfruit Sandwiches
- Caprese Sandwich
- Crispy Cauliflower Po’ Boy Sandwich
- Stuffed Peppers
- Grilled Vegetable Skewers
- Veggie Fajitas
For more easy dinner ideas, check out this post!
Portobello Mushroom Burger
Ingredients
- 4 large portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
For Serving
- 4 hamburger buns, warmed or toasted
- Lettuce
- Sliced tomato
- Sliced red onion
- Pickles
- Ketchup, mayo, and/or mustard
- Pesto, Guacamole, or Chipotle Sauce
Instructions
- 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, and tamari. Sprinkle with salt and several grinds of pepper. Use your hands to rub the seasonings into the mushrooms, coating them on both sides.
- Heat a grill or grill pan to medium heat. Place the mushrooms, gill side up, onto the grill. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.
- Serve the mushroom burgers on the hamburger buns with desired fixings.
These are tasteless. Sauce and Relish are all that give them flavour. 1 star is too many.
Thanks for tsharing i,must try 😋
You do not mention removing the ‘gills’ inside the mushroom cap. The gills are flat tasting and leave a somewhat muddy taste behind. Try removing the gills.
Delicious made as recommended in your recipe. I grilled the onions and cibiatta buns with the mushrooms. Better than a burgera
I’m so glad you loved it!
Looking forward to make burgers.Do I need to remove the inside part of mushrooms?
I always remove the gills but I noticed this recipe doesn’t call for that. I’ll try it and see if I notice a difference. Also, I recommend using mushrooms that don’t have any breaks in their rim. When completely whole with no cracks, they stay more plump. Otherwise they flatten and are less satisfying. Can be hard to see in packaging so I buy more than I need just in case.