A good grilled portobello mushroom burger is one of my favorite summer meals. Cooked well, it has a tangy, savory charred flavor and meaty texture that’s absolutely delicious inside a toasted bun. I love a good homemade veggie burger, but when I’m craving something meaty and I’m not in the mood to get out the food processor, a grilled portobello mushroom is my #1 choice. These come together in about 20 minutes and the mushrooms require just 5 simple ingredients.
How to Make Grilled Portobello Mushrooms
If you’ve never grilled portobello mushrooms before, you’ll be surprised by how easy it is. Just follow these simple steps:
- Remove the stems from the mushrooms and use a damp towel to wipe the caps clean.
- Drizzle them generously with olive oil, balsamic & tamari and sprinkle them with salt & pepper. Use your hands to make sure they’re fully coated – it’ll be a little messy, but the better coated your burgers are, the more flavorful they will be!
- Preheat your grill or grill pan and put on the mushrooms, starting with the gill side up. Grill for 4-5 minutes per side, until the mushrooms are tender and grill marks form.
- Top with your favorite fixings, and enjoy!
Portobello Mushroom Burger Serving Suggestions
In my first cookbook, I top my portobello mushrooms with a bright green cilantro pepita pesto. I love eating them this way, but if you’re a portobello mushroom burger traditionalist, there’s no need to worry. The grilled portobellos are just as good with classic fixings like ketchup, mustard, mayo, pickles, and onion. Of course, I wouldn’t say no to a scoop of guacamole and/or a dollop of chipotle sauce.
If you’re serving these for a picnic, corn on the cob, potato salad, pasta salad, broccoli salad, or orzo salad would all be excellent on the side.
Looking for more portobello mushroom recipes?
Try this veggie burger, these veggie dogs, or these tacos.
Portobello Mushroom Burger
Author: Jeanine Donofrio
Recipe type: Main Course
- 4 large portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
- 4 hamburger buns, warmed or toasted
- sliced tomato
- sliced red onion
- ketchup, mayo, mustard
- Pesto, Guacamole, or Chipotle Sauce, optional
- 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.