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plated Portobello Mushroom Burger with chips

Large, hearty portobello mushroom burgers are a meatless variation of the beef burger.

These mushroom burgers are super easy to make and pack a lot of flavor with a garlicky marinade. Top them with a slice of melted cheese and your favorite toppings for a new favorite.

Portobello mushroom burger plated with chips

These tasty burgers are characterized by such an intense and savory flavor that you don't have to be vegetarian to enjoy them!

  • The tasty garlic marinade adds a lot of flavor.
  • They have a substantial, meaty consistency: you won't miss the beef.
  • Portobello mushroom caps have a earthy flavor and the grilling adds a smoky atmosphere for perfect burgers.
oil, worcestershire, portobello mushrooms, soy sauce, havarti, garlic, salt and pepper with labels to make portobello mushroom burger

What you will need for Portobello Burgers

Mushrooms: I like to choose the largest portobello I can find, because the mushrooms shrink as they cook. If they are small, you could double them in each sandwich.

Marinade: Worcestershire sauce, soy sauce, and minced garlic add a savory flavor to portobello mushrooms. Experiment with your favorite burger seasoning. If you're making these for vegan or vegetarian guests, keep in mind that Worcestershire sauce is not vegan.

Cheese: I love Havarti cheese on these burgers, but almost anything will work! Try mozzarella, cheddar, or smoked gouda.

Sandwiches: Like regular beef burgers, grilled portobello mushrooms are juicy, so choose sturdy burger buns, brioche buns, or ciabatta bread.

I love the flavor that toasting the rolls adds. Brush the rolls with olive oil or spread garlic butter on them and toast them on the grill until golden brown.

How to Make Portobello Mushroom Burgers

Grilled Portobello Mushrooms make any meatless meal a real masterpiece!

  1. Prepare the marinade and throw the mushrooms in it (recipe below).
  2. Cook over medium-high heat until cooked through and the edges are crispy.
  3. Add the cheese and cook until melted.

Serve with rolls and garnishes of your choice.

Mushroom Burger Condiments

Try stepping outside the bun and experimenting with different toppings for your portobello mushroom burgers.

  • Try red onions, thickly sliced ​​tomatoes, lettuce, arugula, or sliced ​​cucumber.
  • Replace your usual burger toppings with basil pesto mixed with mayonnaise, tzatziki, or honey mustard.
Open burger with portobello mushrooms, lettuce, tomato and lettuce

Holly's Professional Tips

  • If possible, wipe the mushrooms with a damp paper towel instead of rinsing them. If they are very dirty, you can give them a quick rinse but make sure they do not absorb water.
  • The marinade adds a lot of flavor to this burger recipe, so let it marinate for as long as it needs.
  • I recommend removing the gills on the bottom of the mushroom, as they may trap debris.

Do you have any leftovers?

Store leftover grilled portobello mushrooms in a covered container in the refrigerator for up to 4 days.

Reheat them in the oven with slices of fresh cheese and make more burgers, or cut them into slices and add them to a salad or a pan fry.

More Meatless Burgers We Love

We love burgers of all kinds (including a good, juicy beef burger) – if you’re looking for new favorites, here are some of ours.

Did you like this Portobello Mushroom Burger recipe? Leave a comment and rating below.

Portobello mushroom burger plated with chips

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Portobello Mushroom Burger

Portobello Mushroom Burgers are a hearty and filling alternative to beef burgers.

Preparation time 15 minutes

Time to cook 9 minutes

Total time 24 minutes

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  • Wipe the mushrooms with a damp paper towel and remove and discard the stems. Use a spoon to gently scrape out the gills.

  • In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic, salt, and pepper to taste. Add mushrooms and toss well to coat. Marinate for at least 15 minutes.

  • Preheat grill to medium-high heat.

  • Place mushrooms, gill side down, on grill and cook for 5-7 minutes. Turn mushrooms and cook for another 4-5 minutes or until tender. Add cheese on top and cook for another minute or until melted.

  • Arrange mushrooms on buns and add desired toppings.

To bake: Roast the mushrooms, lamellar side down, in the oven at 200°C for 20-25 minutes.
*If your portobello mushrooms are small, use 8 and double the amount in your burger.

Calories: 277 | Carbohydrates: 26G | Protein: 12G | Fat: 15G | Saturated fats: 5G | Polyunsaturated fats: 2G | Monounsaturated fat: 7G | Trans Fats: 0.3G | Cholesterol: 19mg | Sodium: 568mg | Potassium: 394mg | Fiber: 2G | Sugar: 5G | Vitamin A: 170IU | C vitamin: 1mg | Soccer: 197mg | Iron: 2mg

Nutritional information provided is an estimate and may vary based on cooking methods and brands of ingredients used.

Course Main door
Kitchen American
Portobello Mushroom Burger with Title
Meatless Portobello Mushroom Burger with Writing
Portobello Mushroom Burger with Cheese and Writing
Portobello mushroom burger with lettuce, tomato and onion on a plate and close up photo with a title

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