Portobello Mushroom Burger
Succulent mushrooms layered with melty, buttery cheese make this Portobello Mushroom Burger a hit with meat eaters and vegetarians alike. A rich, savory marinade makes the mushrooms flavorful, juicy, and absolutely delicious!
Why You’ll Love This Grilled Portobello Mushroom Burger Recipe
- It’s Absolutely Delicious. The mushrooms are soaked in a quick but high-impact balsamic-soy marinade (a riff on my Grilled Portobello Mushrooms), then double stacked and stuffed with Havarti cheese, slathered in pesto, piled inside a fluffy brioche bun, and topped with grilled onions and tomatoes. Need I say more?
- You Won’t Miss the Meat (Really!). Even without meat, this grilled portobello mushroom burger is savory and good and messy, the way a proper burger should be (this Vegan Burger has all the same delicious qualities). It’s plenty hearty and satisfying too!
- It’s Healthy Without Tasting Like It Is. Thanks to melty cheese, pesto, and a plush bun, this burger tastes just as indulgent as you want it to. However, it’s also packed with good-for-you ingredients, meaning you can enjoy your mouthwatering burger knowing you’re also eating something of nutritional value. Score!
5 Star Review
How to Make a Portobello Mushroom Burger
The Ingredients
- Portobello Mushroom Caps. Mushrooms are a fantastic choice for a vegetarian burger. Make sure you use portobello mushroom caps, as they have the best size and taste for a burger.
- Soy Sauce. For deep, umami flavor in the marinade.
- Balsamic Vinegar. For a little brightness and tang.
- Garlic. A mushroom’s flavor BFF.
- Italian Seasoning. Adds herby goodness and an Italian flair.
- Havarti Cheese. If you haven’t tried havarti cheese before, I urge you to give it a try here. Its buttery, creamy goodness takes this burger to the next level. If you don’t enjoy havarti, you can swap provolone or baby Swiss instead.
- Bun. In true burger spirit, we picked brioche buns for our portobello mushroom burgers. Brioche is supple and soft, so it doesn’t overwhelm the mushrooms the way a thicker, chewier bun would. Soft whole-wheat burger buns would be delicious too.
Substitution Tip
- If you are looking for a lower carb option, you could wrap the burgers in butter lettuce leaves.
- These burgers also work nicely as a knife-and-fork situation, alongside a bed of crisp greens.
The Directions
- Marinate the Mushrooms. Marinate for at least 30 minutes or up to 1 hour.
- Preheat the Grill. Oil the grates to prevent sticking.
- Grill the Mushrooms. Grill for about 10 minutes, until tender.
- Add the Cheese. Stack another mushroom on top, keeping the cheese in the middle.
- Assemble. Top the stack with another slice of cheese. Add the mushroom stack to a bun, prepare your desired toppings, and ENJOY!
Portobello Mushroom Burger Toppings
- Pesto. This is our FAVE. It adds so much additional freshness. I used a good-quality store-bought pesto and can only imagine how incredible the burgers would be with homemade Basil Pesto.
- Add an Egg. If you love your regular burgers with an egg, you’ll adore your mushroom burger with one too.
- Extra Veggies. Fresh tomatoes (or Roasted Tomatoes) and a slice of grilled red onion make these portobello mushroom burgers sublime. Sauteed Spinach would be nice too.
What to Serve with a Portobello Mushroom Burger
- Fries. Because it doesn’t get more classic than a burger and Homemade Fries! These Grilled Sweet Potato Fries would be mighty fine too.
- Salad. Spinach Strawberry Salad with Balsamic Poppy Seed Dressing or Green Goddess Salad would be tasty.
- Vegetables. A side of Grilled Corn is a favorite in our house! Air Fryer Brussels Sprouts would be delicious too.
- Chips. What could be better than a burger and Air Fryer Potato Chips?
Recipe Tips and Tricks
- Prep the Mushrooms Correctly. I recommend removing the stems and gills first. The gills are edible, but they often contain bits of sand (not what I want in my burger), and because they are so black, they’ll turn whatever you are cooking them with a dark color. To remove the gills, gently twist off the stem. Lay the mushroom cap-side down (gill-side up). Use a small spoon to scrape away and discard the dark gills. You are ready to cook!
- Dry Your Mushrooms. Mushrooms already contain a significant amount of liquid, so we don’t want to add to that. Once you’ve washed and prepped your mushrooms, make sure you dry them thoroughly.
- The Marinade Is KEY. The secret to making this mushroom burger ultra scrumptious is the savory marinade. For the max flavor impact, I recommend marinating the portobello mushrooms for at least 30 minutes or up to one hour.
- Try Them on the Stove. Grilling plans rained out? Use an indoor grill pan like this one. For a pan-fried portobello mushroom burger, cook the mushrooms in a lightly oiled cast-iron or similar heavy-bottom skillet.
- Or Make Them in the Oven. Roast the mushrooms at 400 degrees F until tender, about 15 to 20 minutes. Add the cheese, stack, then return the burgers to the oven until the cheese melts, about 3 to 5 additional minutes.
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Portobello Mushroom Burger
BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 45 minutes minutes
Servings 2 burgers
Calories 140kcal
Author Erin Clarke / Well Plated
Ingredients
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon black pepper
- 4 portobello mushroom caps cleaned with underside stems and gills removed
- 4 thin slices havarti cheese or swap provolone or baby Swiss
For serving:
- Whole wheat or brioche hamburger buns
- Sliced red onions
- Pesto
- Sliced tomato
- Arugula
Instructions
- In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
- Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking, or lightly spray the grill pan with nonstick spray.
- Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
- When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
- During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.
Notes
- TO STORE: Refrigerate the portobello mushroom stacks in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm the portobello mushroom stacks in a baking dish in the oven at 350°F or in the microwave. Assemble burgers as desired.
- TO FREEZE: Freeze portobello mushroom stacks in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1burger, without bun or topping | Calories: 140kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Potassium: 695mg | Fiber: 3g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 1.4mg | Calcium: 49mg | Iron: 1.5mg
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