This epic Portobello Mushroom Burger is easy, balsamic marinated and stacked high with arugula, sliced tomato, red onion, dairy-free cheese and pickle, then placed in a toasted brioche bun and smothered in Smoky Homemade Chipotle Sauce. Made with grilled Portobello mushrooms, cook on the grill, stove top or in the oven. These grilled Portobello mushroom burgers, hungry friends, will definitely rock your world!
I'm going to let you in on a little secret. The key to making a great tasting plant-based Portobello mushroom burger is marinating the mushrooms in an absolutely delicious balsamic vinegar marinade before grilling them. In fact, the marinade ingredients for this Portobello hamburger recipe may already be hiding in your pantry! This recipe is perfect for backyard barbecues and summer parties. But don't forget my epic Air Fryer Sweet Potato Fries to go with this!
Jump to:
- 🍄 Ingredients For Portobello Mushroom Burger
- 🍔 How to Make a Portobello Mushroom Burger
- 🔪 How to Clean and Cook Portobello Mushrooms
- ⏲️ How to Cook Portobello Mushrooms in the Oven
- 💭 Frequently Asked Questions
- 👩🏻🍳 EXPERT TIPS
- 🌶 VARIATIONS
- 🌡️ STORAGE
- 🌭 What Goes With Portobello Mushroom Burgers?
- 📖 Recipe
- 💬 Comments
🍄 Ingredients For Portobello Mushroom Burger
Arugula - adds a spicy, peppery tart flavor to the burger that pairs well with the chipotle sauce and trimmings. Substitute for any greens, such as romaine lettuce, sprouts, or mixed greens.
Olive oil - used in the balsamic marinade to ensure the mushrooms stay moist and tender during the grilling process. Substitute for any other neutral oil.
Trimmings - I stuck with the basics here: greens, red onion, tomato and dill pickle. However, feel free to use other trimmings such as avocado, caramelized onions, or whatever you have on hand. If you're feeling a little adventurous, top my Portobello burgers with a few slices of of my crispy Banana Peel Bacon.
Balsamic vinegar - used in the marinade to bring a tangy, savory flavor to the Portobello mushrooms.
Spices and herbs - used in the marinade to enhance flavor. This recipe requires dried oregano, basil and smoked paprika, however, other spices and herbs also work such as cumin, coriander, mustard and/or fresh herbs.
Buns - I used a simple brioche bun for my Portobello burgers, but any burger buns will work. You may also want to toast the buns on the grill once the mushrooms are done and prior to loading them with the burger ingredients.
Portobello mushrooms - there is really no substitute for grilled Portobello mushroom, which is the star of the show in this veggie burger recipe.
Vegan cheese - omit if you'd like to reduce calories or fat content in this Portobello mushroom burger.
Complete ingredient measurements can be found in the recipe card below!
🍔 How to Make a Portobello Mushroom Burger
Start by pre-heating your indoor grill or lighting your outdoor grill (I prefer mesquite wood chips instead of charcoal when grilling outdoors). Plan to cook the Portobello mushrooms over medium heat, depending upon your grill.
1. Prepare the marinade by whisking balsamic vinegar, olive oil, and herbs/spices together in a bowl.
2. Place mushrooms, cap sides down, in an oblong dish. Pour marinade over mushrooms.
3. Using a basting brush, coat each side with marinade.
4. Cover and allow to sit for 20 minutes, re-basting each side at least once during the process.
5. Once mushrooms have finished marinating, place on pre-heated grill, cap side down. Grill for approximately 5 minutes or until tender, being careful not to let them burn.
6. Turn mushrooms once they're tender, for approximately marks on mushroom caps or they are tender. Grill for (approximately) another 3-4 minutes, depending upon your grill, watching to ensure they don't burn. If you choose to add vegan cheese while mushrooms are still on the grill, do so during the last minute of cooking.
7. Remove grilled Portobello mushrooms from grill. If you have not yet added vegan cheese, add to burgers now, then top with arugula, tomato, red onion and pickle. Finish with a drizzle of my smoky Chipotle Sauce.
8. Serve Portobello mushroom burgers immediately and enjoy. Need a great side to go with your Portobello mushroom burger recipe? Try my better than French fries Air Fryer Smashed Potatoes with garlic aioli.
🔪 How to Clean and Cook Portobello Mushrooms
- Remove Portobello mushrooms from their packaging. Gently brush the dirt from the caps with a damp paper towel. This should be enough to clean the mushroom caps without placing them under running water that may cause a loss of flavor.
- Turn the caps over to reveal the gills. Remove the stem. Although it's not necessary to remove the gills, you may do so by gently scraping the underbelly of the mushroom with a large spoon. Again, remove any leftover debris with a damp paper towel. Although the gills are edible, they sometimes contain hidden dirt and when cooked, can turn everything in your dish a drab, dark brown.
- Pour the marinade into a large rectangular casserole dish and marinate the mushrooms for about 20 minutes.
- Once the mushrooms are done marinating you may toss them onto a preheated grill, cap side down, as instructed in the directions above. Grill 10 minutes per side.
- Remove veggie burgers from the grill, place on toasted brioche buns, and stack your burgers high to the sky with your favorite toppings.
⏲️ How to Cook Portobello Mushrooms in the Oven
- Before you begin - Preheat the oven to 375F/191C. Clean the mushrooms as instructed in the section above. Follow steps 1 through 4 to prepare the mushrooms for the oven.
- Place mushrooms on a baking sheet - Line a baking sheet with parchment paper or lightly grease it with cooking spray. Place the Portobello mushrooms, gill side up, on the baking sheet. Make sure they are not overcrowded, and there is some space between them.
- Roast in the oven - Place the baking sheet in the preheated oven and roast for about 20-25 minutes. The cooking time may vary depending on the size of your mushrooms and your oven, so keep an eye on them. They should become tender and slightly caramelized around the edges.
- Serve - Remove the roasted Portobello mushrooms from the oven. Place mushroom on the bun and add your favorite toppings.
💭 Frequently Asked Questions
I prefer cooking Portobello mushrooms on the grill using mesquite wood chips. To me, the flavor of the grill combined with the mesquite wood chips is unparalleled. However, you can also marinate them, then sauté them on your stove top as well as roast them in the oven on a lined baking sheet.
The gills of a Portobello mushroom are edible and entirely safe to eat. However, in certain recipes, such as stuffed mushrooms, they should be removed to make room for the stuffing. If you choose to remove them prior to making these burgers, that's perfectly fine. Do so by scraping the gill side of the mushroom with a spoon and then gently wiping away any residue with a damp paper towel.
Portobello mushrooms should be placed on the grill cap side down. Grill for 10 minutes, then turn.
Portobello mushrooms are extremely healthy. Not only are they low in calories (only 35 calories per 100 gram serving), but they are loaded with B vitamins and trace minerals such as selenium and copper. They're also high in potassium and phosphorus. To make them healthier with less fat, omit the vegan cheese and choose a 100% whole wheat bun.
As far as vegan dinners are concerned, many people enjoy the flavor and meaty texture of Portobello mushrooms, which is why they make a fantastic choice for vegan burgers. Coupled with the trimmings and some excellent sauce, I promise, you won't miss the meat!
Depending upon the heat of your grill, 10 minutes per side for a total of 20 minutes is usually sufficient. As the mushrooms cook, they will change in appearance and texture. They are ready when you see some awesome grill marks on each side of the mushroom cap.
👩🏻🍳 EXPERT TIPS
- For best results, select the freshest, best looking Portobello mushrooms available. Be sure they don't look slimy and have firm caps and gills. Remove stems prior to cooking. Removing the gills is optional.
- Limit the balsamic marinade time to 20 minutes max. Anything more may make them soggy.
- To prevent sticking to the grill, oil the grates generously with cooking spray prior to grilling.
- Every grill, indoor or outdoor, and every oven is different. For me, the mushrooms were done after grilling on my indoor grill for 10 minutes on each side. Be sure to watch them carefully as grill and oven temperatures vary, and flip them accordingly.
Make it an epic barbecue by pairing this veggie burger with my delicious Air Fryer Sweet Potato Fries, Vegan Potato Salad, Vegan Street Corn, Mango Corn Salsa, Grilled Carrot Dogs, Vegan Fruit Salad and my garlic thyme Purple Cabbage Slaw. As a finish, try this Grilled Peaches Dessert. And don't forget my with my delicious Red White and Blue Cocktail, and easy Watermelon Aqua Fresca or Agua de Melon to wash it all down!
🌶 VARIATIONS
- Southwest - top with my Cilantro Lime Cilantro Lime Avocado Sauce, my healthy Mango Corn Salsa, or one of these 30 Homemade Salsa Recipes for a delicious Southwest version of this Grilled Portobello Mushroom Burger.
- Greek - for a Greek version of this recipe, use focaccia bread instead of buns. Top with vegan feta cheese, pickled onions and Tzatziki sauce.
- Spicy Miso PMB - top with Asian-style guacamole, cool cucumber ribbons and crunchy carrot slaw. Finish with a drizzle of Sriracha.
- Italian - top with my easy 5-minute Vegan Walnut Pesto and my Vegan Parmesan Cheese Recipe to put an Italian spin on these grilled Portobello mushroom burgers.
- Stove-top or oven - above all, if you don't want to grill these vegan burgers, you can cook on the stove-top or in your oven like this vegan black bean burger.
- Bacon Portobello Cheeseburger - make it a bacon cheeseburger by adding your favorite vegan cheese and topping it with crispy slices of my Banana Peel Bacon.
- Hollandaise Portobello Burger - instead of chipotle sauce, drizzle this fabulous Vegan Hollandaise Sauce over your burger for an extra special treat.
🌡️ STORAGE
Store left-over grilled Portobello mushroom (not that there will be any) in an airtight container in your refrigerator for up to 3 days. Additionally, store left-over toppings in your refrigerator separately in zip lock bags or airtight containers.
My Portobello hamburger contains Portobello mushrooms that despise the freezer! It's best to eat these vegan burgers immediately after grilling.
🌭 What Goes With Portobello Mushroom Burgers?
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Epic Portobello Mushroom Burger Recipe | Grill, Stovetop or Oven
Ingredients
For the Marinade
- ¼ cup balsamic vinegar
- ¼ cup olive oil extra virgin
- 1 teaspoon dried oregano
- 2 large cloves garlic minced
- ½ teaspoon smoked paprika
- 1 teaspoon dried basil
For the Mushroom Burgers
- 4 hamburger buns
- 4 Portobello mushroom caps large
- 1 cup arugula
- ½ red onion sliced
- 4 slices vegan cheese I used almond mozzarella
- 1 fresh tomato
- 8 dill pickles sliced
Instructions
For the Marinade
- In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices.
- Place mushroom caps smooth side down in large-rimmed platter or baking sheet. Pour marinade over mushrooms.
- Using a basting brush, brush both sides of mushrooms with marinade making sure they are evenly coated. Cover and let sit for 15 minutes, re-basting both sides once during the process.
For the Mushroom Burgers
- Preheat grill. Once mushroom caps have finished marinating, place mushrooms, cap side down, directly on grill. Grill until tender, approximately 5 minutes, being careful not to let them burn. If you choose to melt the cheese on the burger, add during the last minute of grilling.
- Flip mushrooms once you see distinguished grill marks or they become tender. Grill for another 3-4 minutes, depending upon your grill, watching to ensure they don't burn. If you choose to add vegan cheese while mushrooms are still on the grill, do so during the last minute of cooking.
- Remove, place on buns and top with vegan cheese, chipotle sauce, lettuce, tomato, pickle and onion. Serve immediately.
Video
Notes
- Nutrition information is an estimate and does not include chipotle sauce calories. You can get those here.
- For best results, select the freshest, best looking Portobello mushrooms available. Be sure they don't appear slimy and that they have firm caps and gills. Remove stems prior to cooking. Removing gills is optional.
- Limit the balsamic marinade time to 20 minutes max. Anything more may make them soggy.
- To prevent sticking to the grill, oil the grates generously prior to grilling.
- Every grill, indoor or outdoor, and every oven is different. For me, the mushrooms were done after grilling on my indoor grill for 10 minutes on each side. Be sure to watch them carefully as grill and oven temperatures vary, and flip them accordingly.
Sonja says
This might be the best burger I ever had and that includes any meat burgers I've eaten. So much flavor, juicy and incredibly easy to make. Who on earth needs meat, when mushrooms are just so much better?
Deborah says
I agree totally. Thank you Sonja for trying them out.
Christina Richhart says
I followed to a T and they burnt 8 minutes into cooking the first side.
Deborah says
So sorry to hear that Christina. And thank you for brining this to my attention. I have made some adjustments to the recipe that I hope makes it more clear. For my grill, it took 10 minutes on each side. But every grill is different, tempereature-wise, so I did add that to the post as well. May I ask what did you cook the mushrooms on? Indoor grill? Outdoor grill?
Elizabeth says
Not usually a big fan of mushrooms, but this looks too good not to try! Thanks for sharing!
Deborah says
This recipe definitely lives up to its name. Thanks much, Elizabeth.
Helen at the Lazy Gastronome says
This one of the best mushroom burgers! The marinade gives it a rich meatiness and the chipotle sauce is amazing. I used some on an omelette too.
Deborah says
Yes, I love that chipotle sauce on it. Thank you Helen.
Alexandra says
I can never resist a delicious burger, especially a plant base one! How tasty. The portobello mushroom is so rich and full of flavour. I love this!
Deborah says
I agree 100%. Thank you Alexandra.
Claudia Cristina Ciorteanu says
Wow, your portobello mushroom burger looks amazing! Whether grilled, baked, or cooked on the stovetop, it seems like a tasty option for burger nights. Can't wait to try it! Thanks for sharing!
Deborah says
Of course. Thanks Claudia.
Padma says
I have a mad fan of mushrooms at home and I cannot wait to try this for her. Thank you for a good recipe.
Deborah says
You're very welcome, thank you Padma.
Jane says
I'm not seeing the directions for using the oven. I guess the stovetop directions use a grill pan? I find it difficult to clean the grill/pan because the marinade is so sticky and burns on. And a cooking spray like PAM, seems to make the pan gummy. That's why I'm curious about baking or broiling instructions.
Deborah says
Thanks so much Jane for bringing this to my attention. I have just added the instructions for roasting in the oven. You can find them by following this link: https://oohlalaitsvegan.com/grilled-portobello-mushroom-burger/#%e2%8f%b2%ef%b8%8f-how-to-cook-portobello-mushrooms-in-the-oven. I apologize for not being clear on this.
Aimee Mars says
I feel like this is one of those recipes I could sneak by my family and they'll love it (as long as I don't tell them it's a mushroom burger, despite the fact that everyone loves mushrooms). These look incredible and I can't wait to try them out.
Deborah says
Please let us know how you liked them, thanks Aimee.
Beth says
This is one of the best mushroom burger recipes I've seen in a long time! I LOVE the way you let the mushroom be the star of the show.
Deborah says
Thank you Beth.
Claudia Lamascolo says
Very flavorful mushrooms and easy to make we just loved this will make it again for sure!
Deborah says
So happy you enjoyed it and that you'll make it again, Claudia, thank you.
Sara says
We made a Greek version of this like you suggested and it was so flavorful. Will definitely be making again!
Deborah says
Thank you Sara, I thought the Greek version looked amazing. I'm going to have to try it now.
Amanda Wren-Grimwood says
Grilled mushrooms make perfect burgers and I love all of the rich flavours that compliment them. So filling and delicious.
Deborah says
Thanks so much Amanda, hope you make it again soon!