Portobello Mushroom Burgers

Name: Portobello Mushroom Burgers
Prep time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 8 large portobello mushroom caps (about 1 1/2 lbs); 2 tbsp. olive oil; 3 tbsp. soy sauce; 2 tbsp. balsamic vinegar; 1 garlic clove, chopped; 1/2 tsp. ground black pepper; 4 toasted rolls; 1 container herb cream cheese dip (about 5.2 ounces), such as Boursin, Rondelle or Aloutte; Optional toppings: sliced tomato, sliced red onion, and sprouts (such as alfalfa, broccoli, or kale)

A veggie burger your family will love.

Erin Merhar and Kara ZaubermanPublished: Apr 15, 2021

1 Rating

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portobello mushroom burgers on light pink plate with mushrooms and rolls in back

Will Dickey

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

35 mins

Even without the meat, these best portobello mushroom burgers are juicy, savory, and completely satisfying. The secret is in the marinade. This simple, tangy blend of soy sauce, balsamic, and garlic enhances the natural, earthy flavors of the mushrooms. Combine that with the char of the grill and you have yourself a delectable “burger” with plenty of meaty texture.

We love our portobello mushroom burgers layered with creamy herbed cheese, thick slices of tomato, red onion, and sprouts. However, you can make it your own with any toppings you choose! Make this vegetarian mushroom recipe for a lighter take on an easy weeknight dinner or serve them alongside your favorite grilling recipes.

How do you prepare a portobello mushroom?

Whenever you cook with portobello mushrooms, be sure to properly clean them first. Remove the stems and wipe the mushroom caps with a damp paper towel to remove any dirt. Then, use a spoon or small paring knife to remove the gills from inside the caps. Now that the mushrooms are prepped, it’s time to marinate them. It’s a quick marinade that only needs 30 minutes or less—don’t let them sit for too much longer or they’ll get too salty and soggy. The final step is grilling the mushrooms. This will give them a wonderful texture that’s meaty on the inside and crispy around the edges.

Is it okay to eat the gills of a portobello mushroom?

While you can technically eat the gills of a portobello mushroom, the texture tends to be unpleasant for most. There may also be unwanted dirt trapped in between the gills. Luckily, the gills are easy to remove with a spoon or small paring knife—it’s an extra step that can go a long way in making these the best portobello mushroom burgers ever.

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Ingredients

8 large portobello mushroom caps (about 1 1/2 lbs)
2 Tbsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1 garlic clove, chopped
1/2 tsp. ground black pepper
4 toasted rolls
1 container herb cream cheese dip (about 5.2 ounces), such as Boursin, Rondelle or Aloutte
Optional toppings: sliced tomato, sliced red onion, and sprouts (such as alfalfa, broccoli, or kale)

Directions

1. Step 1Clean the mushroom caps by wiping away any dirt and cutting off any remaining stems with a paring knife. Remove the gills by scraping them off with a small, round spoon. Place in a single layer on a sheet tray.
2. Step 2Whisk together the olive oil, soy sauce, balsamic vinegar, garlic, and black pepper in a small bowl. Brush the mixture all over the tops and undersides of the mushroom caps and let them marinate for 15 minutes.
3. Step 3Preheat a grill or grill pan over medium heat. Place the mushrooms cap-side down and brush the gill side with some of the reserved marinade. Cover and cook for 3 to 4 minutes until golden brown grill marks appear. Flip and baste the tops with more marinade. Cover and cook another 3 to 4 minutes until the mushrooms have charred around the edges, softened, and shrunken slightly.
4. Step 4Spread the bottom of each roll with some of the herbed cheese and top with two portobello mushroom caps. Top with other toppings as you like and serve immediately!