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These community favorite Portobello Mushroom Burgers are packed with flavor, have a meaty texture, and can be cooked on the grill or stove! They’re a classic vegan or vegetarian burger recipe that’s quick to make and perfect for summer cookouts.
save this recipe!I used to think I didn’t like mushrooms. This recipe was my gateway to liking them. Nay, loving them.
Savory, meaty, grillable – it’s everything a burger should be.
I like to store them in the marinade until it’s BBQ time (which also makes them great for bringing to cookouts where you may be the only non-meat eater!).
Reader rating
“This was super good. Served on chibatta roll added peppers and onions. Sauce was great. Fussy husband loved it. He’s a burger man. It’s a do again.” —Carah
You just need a few ingredients
- Portobello Mushrooms: Grab the biggest ones you can find!
- Olive Oil: This is the base for the marinade that will infuse our mushroom burgers with flavor
- Soy Sauce: Brings salty, umami flavors and a deep brown color that helps these to look more like burgers.
- Lemon Juice: Brightens up the flavors of the burger. Fresh is best here!
- Garlic: We’re going big with 4 cloves.
- Seasonings: A quick mix of oregano, smoked paprika, salt, and pepper.
What about the gills?
Can you eat the gills of a Portobello mushroom? Yes! The texture can turn a little soft during cooking, so you can scrape them out if you prefer your mushroom caps without (we like them with gills and all).
Making these portobello burgers is a breeze
- Prep the mushrooms by brushing them in a tasty marinade.
- Cook until tender (either the grill or stove works!)
- Serve on a bun with all your favorite burger toppings.
Feeling adventurous?
Grill halloumi cheese and throw it on top of the mushroom for an ultra-filling burger!
Serve these with
- Summer Veggie Salad: Chop everything up and store in the fridge until serving time!
- Carrot Hot Dogs: Just…trust me on this one.
- Classic Black Bean Burgers for a grill full of veggie burger options!
Or for some tasty sauce ideas, you can’t go wrong by topping this burger with tzatziki or romesco!
Grillable Juicy Portobello Mushroom Burgers
Ingredients
Portobello Mushroom Burgers
- 8 large portobello mushrooms
- ¼ cup olive oil, 60 mL
- 2 Tbsp soy sauce, 30 mL
- 2 Tbsp lemon juice, 30 mL
- 4 cloves garlic , minced
- ½ tsp each oregano, smoked paprika, salt, pepper
- 4 slices sharp cheddar cheese
- To serve: burger buns, sliced tomatoes, lettuce, sliced red onions
Fancy Sauce
- 2 Tbsp mayonnaise, 30 g
- 2 Tbsp ketchup, 30 g
- 1 clove garlic, minced
- ⅛ tsp smoked paprika
Instructions
- Prep Mushrooms: Clean mushrooms gently with a damp paper towel. Remove stems (and gills, if you don't like the texture). In a small bowl, combine olive oil, soy sauce, lemon juice, garlic, and seasonings. Brush liberally onto the tops and bottoms of the mushrooms.
- Cook Burgers: Heat a large non-stick skillet over medium/high. Add the mushrooms and cook for 3 minutes on each side, or until slightly softened, brushing with remaining marinade to add more flavor. Alternatively, cook on the grill for 5 minutes per side until grill lines appear. Add cheese in the last minute of cooking.
- Serve: Combine all Fancy Sauce ingredients in a small bowl. Serve mushroom burgers on toasted buns with fancy sauce, tomatoes, lettuce, and onion.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I thought this was the most fantastic burger I have ever sunk my teeth into. I didn’t have any hamburger buns, but it was still good on bread. I only had two big portobello mushrooms so I ended up making sliders also. And lucky me my carnivores didn’t want to try them so I had more to eat.
Yay! I’m so happy to hear it, Kari! 😀
These were pretty easy to put together and were very good!
Who needs a hamburger???
Portobello Mushroom Burgers are better than ANY other burger!
I marinate mine (gills removed) then grill them to perfection! But heads up!: I finish mine cap side down and fill the cup with cheese! Yum!
How much of each ingredient did you use for this marinade?
Hi Kate! All measurements can be found at the end of the post. Just stir them all together then brush it all onto the mushrooms 🙂
This is my new FAVE!!!! The flavors are unmatched!!! Can’t wait to make this for friends and family!
Happy you enjoyed it, thanks for cooking with us Victoria!
Well i only had two portabella caps. So I just threw in the amounts I thought would work. OMG…sooo good! Thanks. Love them. I used Cooper sharp cheese, because thats what I had.
Happy to hear you made it work and enjoyed the recipe, thanks Kim!