Juicy, savory and satisfying, this is the ultimate portobello mushroom burger! It’s the tangy marinade and grilling technique that make all the difference, AND the veggie burgers come together in 30 minutes or less too!
Whether it be a summertime meal, a cookout, or just when you feel like grilling, portobello mushroom burgers can be added to your repertoire of easy healthy dinner recipes! These delicious burgers can be made on the grill or the stovetop!
My love for meatless burgers runs deep. As a former vegetarian, meatless burgers were a staple in my diet! Now as a nutritionist who also eats meat, I still love a plant based burger. Especially plant based burgers without junk ingredients and fillers! A marinated portobello mushroom is loaded with flavor, but also a nutritious option loaded with vitamins and minerals.
And for the record, 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. 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 the Ultimate Portobello Mushroom Burger!
First off gather up your ingredients!!
- Portobello mushroom caps
- Balsamic vinegar
- GF Tamari Soy Sauce or Coconut aminos
- Worcestershire sauce (you can substitute with a Vegan version)
- 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:
Follow the same instructions for marinating. 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.
You can also add in my avocado cilantro sauce as a topping!
Pair with any of these salads!
For the perfect potluck or grill out, pair with any of these delicious salads:
The Ultimate Portobello Mushroom Burger (Juicy and Tangy!)
Juicy, savory and satisfying, this is the ultimate portobello mushroom burger! It's the tangy marinade and grilling technique that make all the difference, AND the veggie burgers come together in 30 minutes or less too.
- 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 9×13 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.
*For a Vegan variation, you can look for a Vegan Worcestershire sauce such as Annie’s