A delicious and simple marinade for these grilled plump portobello mushrooms make a burger that even a meat lover will enjoy!
Fun fact: I didn’t eat a burger for about 15 years of my life! I had decided at an early age that the Vegetarian life was for me, and when I started eating meat again, I still didn’t incorporate burgers for awhile. All of this to tell you, my love for Meatless burgers runs deep.
This meatless recipe is a personal favorite vegetarian dish of mine. Portobello mushroom burgers remind me of my my teenage years when I was a new vegetarian who used to love a juicy burger. So before you think you or someone in your family may not be a fan of this meatless burger, think again. In fact, this is my husband’s favorite vegetarian meal as well.
Even my mushroom hating kids ate these sandwiches with very little complaining. I may have told them it was burger night and left out a few of the details. They didn’t seem to notice it was a mushroom until after several bites; perhaps this is a tactic you can try as well?
How to make Portobello Mushroom Burgers:
First off gather up your ingredients!!
- portobello mushroom caps
- balsamic vinegar
- GF Tamari Soy Sauce or Coconut aminos
- Worcestershire sauce
- olive oil or avocado oil
The marinade is easily whipped up in a few minutes. It is similar to a salty burger type marinade with worcestershire sauce, but also includes balsamic vinegar. Let your mushrooms soak in a the marinade cap side down for about 30 minutes (longer isn’t really necessary), and occasionally spoon some extra marinade over the top.
For the grill, start by grilling the mushrooms cap side down. They will only need to be grilled for 5-7 minutes per side (depending on your grill). While grilling, continue to brush the mushrooms with the marinade. If you would like to go back and add cheese, flip them back to cap side and add the cheese to the stem side (it is now a large shallow hole):
For the stovetop:
Cook the mushrooms in a frying pan or grill pan with a lid on over medium- medium low heat: 4-5 minutes per side.
Serve with bread, or as a “bunless” burger with any of your favorite toppings. My favorite are grilled red onion or sautéed red onion, along with tomatoes and mustard.
Grilled Portobello Mushroom Burgers
- 6 Large Portobello Mushroom Caps
- 4 tbsp Balsamic Vinegar
- 2 tbsp GF Soy Sauce or Coconut Aminos
- 2 tbsp worcestershire sauce
- 2 tbsp olive oil or avocado oil
- 2 cloves of garlic minced
Begin by mixing together the marinade ingredients into a small bowl.
Place the mushroom caps cap side down in a 9x13 baking dish and pour the marinade over the top. Let the mushrooms soak in the marinade for about 30 minutes, occasionally brushing the tops of the mushrooms.
For the grill: grill mushrooms for 5-7 minutes per side beginning with cap side down. Continue to brush the mushrooms with the marinade while they are cooking.
Serve on toasted bread with your favorite toppings, or with mixed greens in a salad.
For the Stovetop: Using a frying pan or a grill pan, heat the pan to medium or medium low. Grease the pan with cooking spray, and place mushrooms in the pan. Cook for about 4-5 minutes per side with a lid on top.