With melted sharp cheddar, the perfectly meaty texture, and best-ever Fancy Sauce, these panfried Portobello Mushroom Burgers are the vegetarian recipe that’ll have you craving mushrooms for dinner.

I have a history of featuring spotlight ingredients that I actually don’t like in the hopes that by cooking with them nonstop for a few weeks I’ll grow to like them (see tomatoes, cucumber, watermelon). And mushrooms? They were on the top of the list of “Foods I Don’t Eat”. Because I truly thought I didn’t like mushrooms. But unlike tomatoes and melon, which took some practice to find the right cooking methods/ingredient pairings that would make me appreciate them, mushrooms took no time to love.

And how, might you wonder, did this newfound appreciation (love? fervor?) for mushrooms come to be? These. Portobello. Burgers. I’m not saying this to talk up these burgers, guys. I’m saying this because it’s the fact! The cold hard fact. I woke up thinking I didn’t like mushrooms, decided to give portobello mushroom burgers a go, and went to sleep dreaming of all the ways I could continue cooking up mushrooms. So like…let’s make some burgers shall we?

5 from 1 vote

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Portobello Mushroom Burgers

With melted sharp cheddar, the perfectly meaty texture, and best-ever Fancy Sauce, these panfried Portobello Mushroom Burgers are the vegetarian recipe that'll have you craving mushrooms for dinner.

Course Main Dishes, Sandwiches and Wraps

Keyword mushroom burgers

Diet Vegetarian

Occasion 4th of July, Birthdays, Game Day

Time 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 burgers

Calories 488 kcal

Author Live Eat Learn

Ingredients

Portobello Mushroom Burgers

• 4 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
• 2 or 4 toasted burger buns depending on if you want double cheeseburgers
• Toppings: 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

1. Prep Mushrooms: Clean portobellos 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.
2. Cook Mushroom 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.
3. Assemble & Serve: Combine all “Fancy Sauce” ingredients in a small bowl. Serve mushroom burgers on toasted buns with fancy sauce, tomatoes, lettuce, and onion.

Notes

Can you eat the gills of a Portobello mushroom? Yes! The texture can turn a little mushy during cooking, so you can scrape them out if you prefer your Portobello Mushroom Burgers without (but I like them with gills and all).

Nutrition Facts

Portobello Mushroom Burgers

Amount Per Serving (1 burger)

Calories 488 Calories from Fat 249

% Daily Value*

Total Fat 27.7g 43%

Saturated Fat 8.6g 43%

Cholesterol 31mg 10%

Sodium 1437mg 60%

Potassium 318mg 9%

Total Carbohydrates 45g 15%

Dietary Fiber 4g 16%

Sugars 8g

Protein 17.3g 35%

Calcium 21%

Iron 29%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks so much for dropping by and for making easy vegetarian recipes like these panfried Portobello Mushroom Burgers possible! Be sure to snap a photo and tag #liveeatlearn if you try them out!