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Even the pickiest meat lovers won't miss the beef when they bite into these Portobello Mushroom Burgers! My recipe for portobello mushroom burgers on the grill is flavorful, tender, and juicy—everything you want from a burger, without the meat. Cook four burgers in under 20 minutes!
Jump to:
- Grilled Portobello Mushroom Burgers
- Why try portobello mushroom burgers?
- Mushroom Burger Ingredients
- How to Make Portobello Burgers
- Portobello Mushroom Recipes
- Portobello Hamburger Expert Tips
- How to Store a Mushroom Patty
- Portobello Mushroom Burger FAQ
- Vegetarian BBQ Recipes
- BBQ Portobello Mushroom Burger
- Reviews
Grilled Portobello Mushroom Burgers
I love burger recipes as much as any meat-lover does. From my loaded burger with bacon to BBQ burgers, wagyu burgers, bison burgers, turkey burgers, egg burgers, and my favorite mushroom swiss burger, I just can't get enough when it comes to cooking burgers on the grill!
That said, I have a lot of vegetarian friends and friends who are trying to cut back on the amount of meat they eat. We've been to one too many BBQ parties that haven't served meatless options for them to enjoy, so I knew I had to come up with the perfect solution!
My grilled portobello mushroom burger recipe is the answer. It's slathered in a mix of sauces that make it so flavorful, tender, and juicy. I guarantee that once you take a bite, you'll start craving them as much as classic beef burgers!
The best thing about grilling portobello mushrooms for burgers is that it's very easy. Clean up the mushroom caps, add sauce, and pop them on the grill. In under 20 minutes, you'll have gorgeously crispy, golden, and totally perfect mushroom burgers to enjoy.
Why try portobello mushroom burgers?
- Anyone who loves burgers will love these portobello burgers. They're juicy, full of flavor, and great for serving on buns with all your favorite toppings. Even the pickiest meat-eaters can enjoy them.
- They're vegetarian and vegan-friendly, so portobello mushroom burgers are a perfect choice for serving at a BBQ party to make sure everyone can enjoy a hot meal and have fun together.
- Grilling portobello mushroom caps is easy. Drizzle them in a combination of sauces, pop them on the grill, and serve them up less than 20 minutes later.
Mushroom Burger Ingredients
- Portobello Mushrooms: Choose extra large mushroom caps! They'll shrink a bit while cooking, so smaller ones may not fit the buns.
- Hamburger Buns: If you're cooking vegan, make sure to check the buns are vegan, too. You can use your favorites, but I recommend a light and fluffy bun.
- Olive Oil: Olive oil will both help keep the mushrooms from sticking, but also adds a lovely silky exterior!
- Balsamic Vinegar: Balsamic vinegar combines beautifully with earthy, rich mushrooms! You can use regular balsamic vinegar or balsamic glaze for extra sweetness.
- Garlic Powder: I recommend garlic powder instead of raw garlic; it sticks to the mushrooms better, leaves a nice crust, and won't burn.
- Onion Powder: Onion powder adds a mellow sweetness to the mushrooms that emphasizes the flavor of the patty.
- Black Pepper: Freshly cracked black pepper has a nice sharp heat.
- Salt: I recommend a fairly flaky salt, like kosher salt or sea salt. Table salt will turn metallic and is too strong.
- Optional Toppings:
- Sliced cheese
- Lettuce
- Tomato
- Red onion
- Dill pickles
- Ketchup and mayonnaise
- Mustard
- Avocado slices
How to Make Portobello Burgers
1: Prepare Mushrooms
Prepare your mushroom caps by removing any stems and using a spoon to scrape out the gills under the caps. Cleaning out the mushrooms is important for making good portobello mushroom burgers.
2: Coat Mushrooms
Place the mushrooms on a rimmed plate and drizzle with olive oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
3: Grill
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill or grill pan. Cook for 5-7 minutes per side, or until the mushrooms are tender. If you are using the grill, close the lid while cooking.
4: Serve!
Top with a slice of cheese (optional) and allow to melt. Place the mushrooms onto the buns and serve with desired fixings. Enjoy!
Portobello Mushroom Recipes
Portobello Hamburger Expert Tips
- If you don't have any vinegar, you can also use Worcestershire sauce!
- You can make this recipe on the grill or in a grill pan on the stove.
- Make sure to use large portobello mushrooms! The smaller caps won't fit buns, as mushrooms tend to shrink.
- Use plenty of oil on the bars of the grill to make sure the mushrooms don't stick! Mushrooms are very delicate and can tear easily.
Isabel's Top Tip
For even more flavor, try using my Grilled Portobello Mushrooms as patties! They're coated in a marinade that makes them so juicy and delicious!
How to Store a Mushroom Patty
- Refrigerator: While mushroom burgers are best enjoyed fresh off the grill, they can be stored in the refrigerator in an airtight container for up to 4 days.
- Freezer: I don't recommend freezing mushroom burgers; the ice crystals can massively change the texture of the soft mushrooms.
- Reheating: The best way to reheat portobello burgers is in the oven or air fryer! Heat them on a drying rack to allow for the outside to crisp up. They won't have the same texture as freshly grilled, but will still taste delicious piled with toppings!
Portobello Mushroom Burger FAQ
Depending on if you're keeping the burger vegan or not, you can add any of your favorite burger toppings, but I find swiss and mayo to be an especially delicious choice. If it's meant to be vegan, try adding guacamole or avocado slices, pickled red onion, and fresh lettuce.
The secret to nicely browned, crisp mushrooms is how you clean them! Never run them under the sink. Instead, use a dry or nearly dry paper towel or soft scrub brush to gently clean off any dirt or debris from the cap, then slice off or tear out the stem. Use a dry spoon to scrape out the gills.
Vegetarian BBQ Recipes
If you enjoyed the recipe, leave a comment and a rating below!
BBQ Portobello Mushroom Burger
Equipment
- Grill or grill pan
Ingredients
- 4 large Portobello mushrooms - stems and gills removed
- 4 Hamburger buns
- 2 Tablespoons Olive oil
- 1 Tablespoon Balsamic vinegar
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Salt
Instructions
- Prepare your mushroom caps by removing any stems and using a spoon to scrape out the gills under the caps.4 large Portobello mushrooms
- Place the mushrooms on a rimmed plate and drizzle with olive oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper. Use your hands to help coat the mushrooms on both sides.2 Tablespoons Olive oil,1 Tablespoon Balsamic vinegar,2 teaspoons Garlic powder,2 teaspoons Onion powder,1 teaspoon Black pepper,1 teaspoon Salt
- Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill or grill pan. Cook for 5-7 minutes per side, or until the mushrooms are tender. If you are using the grill, close the lid while cooking.
- Top with a slice of cheese (optional) and allow to melt. Place the mushrooms onto the buns and serve with desired fixings. Enjoy!4 Hamburger buns
Notes
- If you don't have any vinegar, you can also use worcestershire sauce!
- You can make this recipe on the grill or in a grill pan on the stove!
- Make sure to use large portobello mushrooms! The smaller caps won't fit buns, as mushrooms tend to shrink.
- Use plenty of oil on the bars of the grill to make sure the mushrooms don't stick! Mushrooms are very delicate and can tear easily.
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