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

Cuisine American

Keyword mushroom burgers, portobello burgers, portobello 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 burgers

Calories 488kcal

Author Sarah Bond

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

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.
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.
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