This portobello mushroom burger recipe will be a hit with vegetarians and meat eaters! It’s juicy, meaty, and filled with a rich, flavorful flavor.
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 prepare it, but the payoff is huge. Grilled portobello mushrooms are juicy and meaty, and a simple balsamic marinade deepens their tangy and savory flavor.
We often cook them on weeknights when we crave something tasty but don’t. really want to cook. But like regular homemade veggie burgers, they’re also a great choice for summer meals. Served on a toast with all the toppings, they’re filling, satisfying, and absolutely delicious. Even meat eaters will love it!
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 ones that will fit well on a bun.
- Tamari and balsamic vinegar – They infuse the mushroom caps with a tangy and savory flavor.
- extra virgin olive oil – It helps the mushrooms to become chewy and tender on the grill.
- And salt and pepper – To burst all the flavors!
Find the full recipe with the 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 down the hats.
- Then season them. Generously drizzle the portobello with olive oil, balsamic vinegar and tamari, and sprinkle with salt and pepper. Use your hands to make sure they are fully coated – it will be a bit messy, but the better coated they are, the tastier they will be.
- Finally, cook! Preheat a grill or grill pan to medium heat. Put the mushrooms, starting with the gills upwards. Grill, 5 to 7 minutes per side, until grill marks form on the smooth side of the caps and the mushrooms are tender.
Suggested presentation of the portobello mushroom burger
When the portobello mushrooms are tender and lightly charred, assemble the burgers and eat! I like to serve mine on a homemade bun with mayonnaise, vegan mayonnaise or chipotle sauce, lettuce, tomato, pickles and red onions. There are tons of other ways to dress these guys, however. Here are some ideas to get you started:
- Keep it classic. Serve your portobello burgers with ketchup and mustard.
- Adopt summer grasses. In my first cookbook, I share a recipe for a portobello mushroom burger brushed with cilantro and pepita pesto. If you don’t have cilantro on hand, try using basil pesto instead.
- Amplify the onions. Pickled red onions and caramelized onions are both fantastic fixtures for burgers.
- 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 on top with some pickled jalapeños!
For a quick and easy weekday dinner, complete the meal with a simple green salad or grilled corn on the cob. If you’re making this recipe for a barbecue, 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 like this grilled portobello mushroom recipe, then try one of these summer dinner recipes:
For more easy dinner ideas, check out this post!
Portobello mushroom burger
This grilled portobello mushroom burger recipe will appeal to both vegetarians and meat eaters! It’s juicy, meaty, and filled with a rich, flavorful flavor.
- 4 large portobello mushrooms
- extra virgin olive oil, for the drizzle
- Balsamic vinegar, for the drizzle
- Tamari, for the drizzle
- 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, gills facing up, on the drip pan. Cook, 5 to 7 minutes per side, or until mushrooms are tender.
Place mushrooms on buns and serve with desired fixings.