portobello mushroom burger

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!

The Best Grilled Portobello Mushroom Burger

portobello mushroom caps

tbsp balsamic vinegar

soy sauce

olive oil

rosemary

1-1/2 tsp steak seasoning

red onion

oz reduced fat Swiss (sliced thin (Alpine lace))

tomato

avocado (sliced thin)

spinach

whole wheat low calorie buns (I used Martin)

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.

Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.

Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking.

While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Portobello Mushroom Burger

balsamic vinegar

garlic (minced)

Italian seasoning

black pepper

portobello mushroom caps (cleaned with underside stems and gills removed)

havarti cheese (or swap provolone or baby Swiss)

Whole wheat or brioche hamburger buns

Sliced red onions

Pesto

Arugula

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.

Need a good veggie entree for your next cookout? Try this grilled portobello mushroom burger! It's just 5 ingredients, but it's tangy, savory &amp; delicious.

portobello mushrooms

Extra-virgin olive oil (for drizzling)

Balsamic vinegar (for drizzling)

Tamari (for drizzling)

Sea salt and black pepper

hamburger buns (warmed

lettuce

pickles

ketchup (mayo, mustard)

Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.

Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.

Place the mushrooms onto the buns and serve with desired fixings.

This oven-baked Portobello Mushroom Burger is loaded with healthy veggies and full of bold umami flavor! It's perfect for busy weeknight dinners and vegan-adaptable.

Portobello Mushroom Burger 

extra large portobello mushrooms,

olive oil (or use spray olive oil)

salt and pepper

red onion (either make pickled red onions

Optional cheese: provolone, cambozola, sharp cheddar, smoked mozzarella, or vegan cheese

avocado, sliced

tomato, sliced

arugula

brioche buns or whole wheat buns

mayo (or vegan mayo)

red wine vinegar (or apple cider)

½ teaspoon smoked paprika

chipotle powder

salt

Brush mushrooms clean (do not wet or wash) with a brush or dry sponge and carefully remove stems. Brush or spray with olive oil and generously season with salt and fresh black pepper on both sides. Place on a sheet pan, gill-side down.  Bake for 10 minutes (if they are extra large, add a few more minutes) then turn them over. Cook 5-7 minutes, and add cheese to the gill side if using, letting it melt for the final few minutes.

Make the quick pickled onions and Chipotle Mayo- whisking everything in a small bowl.

When ready to assemble- toast the buns. You can do this in a toaster, or on a skillet with a little olive oil.

Assemble the burgers: Spread the buns (top and bottom) with the Chipotle Mayo, place the portobello mushroom on the buns, add sliced tomato (season with salt and pepper), add avocado, (season with salt and pepper), top arugula and pickled onions. Top with the top bun.

Delicious burger. I didn't miss the meat.  Will definitely make again!! Thank you!!!

Delicious! Easy. We skipped the cheese, roasted the onions, and made the chipotle mayo with Veganaise. Served on toasted whole wheat bun with tomato, avocado and arugula. A home run.

We like ours on the grill,however cant wait to try your chipotle mayo! I like to remove the gills b/c of dirt and possible critters in there you don't want to eat.TIA

Omg I love this burger! I used my leftover homemade hummus (your recipe) plus chipotle in adobo sauce in place of the mayo. I also used pickled radish since that’s what I had. I used your quick sourdough buns recipe for the bun. This is such a winner meal! So easy and juicy and flavorful! Thank you!

Even passionate carnivores will fall in love with these!

Mozzarella-Stuffed Crispy Portobello Mushrooms Burgers

Marinated-and-Roasted Portobellos

mozzarella cheese ((2 ounces))

all-purpose flour

ranch dressing mix (,

eggs (, beaten)

panko (Japanese-style breadcrumbs)

Neutral-flavored oil (,for frying)

hamburger buns

Thousand Island Dressing

dill pickle chips

iceberg lettuce

Cut a slit in a thick side of each mushroom cap to form a pocket. (Do not cut them in half.) Carefully stuff 1/4 cup of mozzarella into each mushroom pocket with your fingers or a spoon, pressing and flattening the cheese as you stuff. (Do not overstuff; see Note.)

Stir together the flour and ranch dressing mix in a small bowl. Put the eggs in a second bowl and the panko in a third bowl. Dip both sides of each mushroom in the flour mixture; then dip in the eggs, and then dredge in the panko. (Make sure the mushrooms are thoroughly coated in the panko.)

Preheat the oven to 375° F. Heat 1/2 inch of the oil in a medium saucepan over medium until splattering. (If a few panko crumbs dropped in the oil turn golden quickly, you’re ready to fry.) Fry the mushrooms, flipping them frequently and keeping a close eye on them, until they turn golden and the cheese starts to melt, 4 to 5 minutes. Transfer to an aluminum foil-lined baking sheet, and bake until the cheese is fully melted, about 5 minutes. Transfer to a paper towel-lined plate, and season with 1/2 teaspoon of the salt 1/4 teaspoon of the pepper.

Slather the top and bottom halves of each bun with 1 tablespoon Thousand Island Dressing. Layer each bottom half with the pickles, lettuce, and 2 tomato slices. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the fried mushrooms and the bun top.

Not one comment on the 2642mg/110% of sodium?  This burger needs some work.

I would love to try some of these recipes. Simple enough for the everyday cook.We love Mushrooms so we tried this recipe last night simple easy &amp; oh so yummy !!

The photos caught my eye, but then I saw that you had a giveaway to offer. Eeek!
Our son hates meat (I think it's a texture thing). It would be so nice for him and healthy for us all to have a few more vegetarian recipes.

What other recipes have you enjoyed from this book?

Please enter us in your drawing. 
The Geaney Family

I am a widow and it is refreshing to find a recipe that sounds really good and I can make it for just one! I would love to have that kitchen with all that counter space.

Waiting to receive your cook book to open up a new world of cooking for me

The smiling, handsome young Chef Ryan can share my kitchen any day - the recipes would be a delicious bonus too!!

I have cooked for many years but yet I find myself salivating over your delicious recipes and your unique combinations of ingredients. I would love to be the winner of your cookbook as you are definitely teaching me new tricks in the kitchen. :)

My husband and I just made these portobello burgers.  How convenient that he was just about to leave the grocery store that is 5 minutes away when I received this email.  Well, these were incredibly fast to make and smelled like heaven when they were cooking.  We are still eating but, I wanted to tell you that these are AMAZING.  A huge thank you to you Kimberly for posting the recipe!!

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