Marinated grilled portobello mushroom burgers recipe! These all-American portobello burgers are so tasty, even meat lovers love them. The BEST vegetarian cheeseburgers!
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It's burger time, Rhubarbarians!
We are obsessing over these portobello mushroom burgers! They are perfect for adding to the grill during a summer bbq, but easy enough for weeknight grilling.
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A vegetarian burger for meat lovers
We had one main goal with these mushroom burgers: make them "meaty" enough for the meat lover in our house (husband)! Portobello mushroom caps were the obvious choice, since their flavor is rich and earthy.
We took inspiration from the traditional beef burger flavor and tried to make a satisfying vegetarian option. MEGA SUCCESS, YOU GUYS.
Jared LOVES these portobello burgers. And you will too!
Have you tried our cauliflower quinoa burgers with mushrooms and onions?
Prep the mushrooms
When picking out your mushrooms, be sure to choose very large caps and be sure that the gills are not at all soggy.
- First, remove the stem. The stems can be very woody and we need these to be flat like a burger patty. The stem should easily pop off using your hands.
- Peel the top layer of skin off the mushroom. We found that the top layer of skin holds a lot of dirt that can create a muddy flavor.
- Remove the gills will a spoon. The gills can hold a lot of dirt! That can create a muddy flavor, which we do not want.
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Let them marinate
Marinating these portobellos is the key to making the best grilled portobello mushroom burgers! Grab a dish that is large enough to hold all of your mushrooms flat. Combine the marinade ingredients (vegetarian worcestershire sauce, balsamic vinegar, and garlic powder) and coat the mushrooms. Let them marinate for at least 30 minutes!
No grill? Pan-fry the burgers!
It's easy to make these burgers in a pan on the stove!
- Heat a skillet over medium high heat and add a bit of cooking oil if your pan isn't a non-stick.
- Cook the mushrooms, gill side down until they begin to soften, 3-5 minutes. Flip and cook for another 2 minutes or so. Add the cheese and cover. Cook until the mushrooms are cooked and soft, but still hold their shape and the cheese is melted.
Have you tried our stacked ale mushrooms with arugula and goat cheese?
Make them vegan
Grilled portobello mushroom burgers are wonderful vegan!
- Omit the cheese or use your favorite meltable slices of vegan cheddar cheese.
- Use vegan mayo or skip the mayo
- Make a killer vegan burger sauce!
How to serve
We love to serve these vegetarian burgers All-American diner style! We keep it simple with cheddar cheese, lettuce, tomato, and a bit of mayo. But you can use any burger toppings you'd like!
These grilled portobello burgers go with all your favorite burger sides!
- Fries
- Chips
- Salad
- Pickles
- Potato salad
- Watermelon
- The list goes on and on!
FAQs
- Where can I find vegetarian Worcestershire sauce? We find ours in the natural foods section at the grocery store! Annie's or Edward and Sons are great options. Or make your own!
- Can I freeze these? YES! They will freeze well after they are cooked in an air tight container. Uncooked mushrooms, however, do not freeze well.
- Can I eat the portobellos raw? Well... yes. But I don't recommend it that way for this recipe.
- Can I make more than 2 burgers? YES! Just make sure you have a shallow container large enough to hold all of the mushrooms flat while marinating. You probably won't need to make more of the marinade, just make sure you have enough in your container to marinate the bottom.
Have a question? Ask in the comments below and we will answer as soon as we can!
Recipe
Recipe
Grilled portobello mushroom burgers
Ingredients
- 2 large portobello mushrooms
- ½ cup vegetarian Worcestershire sauce
- ¼ cup balsamic vinegar
- 1 tablespoon garlic powder
- 2 slices cheddar cheese or American cheese
- 2 medium burger buns
- Your favorite burger toppings: mayo, ketchup, mustard, lettuce, tomato, onion, pickle, etc...
Instructions
- Remove the stem from the mushrooms and peel the top layer of skin off the top (see above for more details). Remove the gills with a spoon and wash the mushrooms well. Pat dry.
- Combine the worcestershire sauce, balsamic vinegar, and garlic powder in a shallow dish. Add the mushroom and rub the marinade in. Let marinate, turning the mushrooms once or twice, for 30 minutes.
- Heat your grill over medium heat. Cook the mushrooms over a low flame, gill side down for 5 minutes. Flip and cook for another 5 minutes. Melt the cheese on the mushrooms gill side up. Remove from heat.
- Spread your favorite burger condiments like mayo and ketchup on a bun and place the portobello burger on the bottom bun. Top with your favorite burger toppings like lettuce, tomato, onion, and pickle.
Notes
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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