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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.

Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 burgers
Author Amy Rains


  • 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


  1. Begin by mixing together the marinade ingredients into a small bowl.
  2. 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.
  3. 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.

  4. Serve on toasted bread with your favorite toppings, or with mixed greens in a salad.
  5. 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.

Recipe Notes

*For a Vegan variation, you can look for a Vegan Worcestershire sauce such as Annie's