Portobello Mushroom Burgers Recipe - Allrecipes.com
Portobello Mushroom Burgers Recipe
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Portobello Mushroom Burgers
See how to make the steak of veggie burgers! See more
  • READY IN 35 mins

Portobello Mushroom Burgers

Recipe by  

"The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2007

This recipe is excellent. However, I don't have a grill so the first time I broiled them on a cookie sheet with tin foil. They came out great, but I found that the marinated made them slightly runny. Next time I made them I placed them on a wire rack with a cookie sheet under it and broiled it for the same amount of time - about 5 minutes on both sides. Came out fantastic! Update: I've made these burgers so many times now, they're that good. To add some extra flavour, chop 2-3 onions and sauté them for at least 20 minutes on low heat with olive oil and butter. Viola, caramelized onions, which taste AMAZING with these burgers. One final note for those who didn't like the vinegar taste: a good balsamic is essential. The cheap stuff (under 5 bucks) is gross and overpowering. Buy a good bottle (you'll use less) and it tastes much sweeter.

Most Helpful Critical Review
Jun 29, 2010

Portobello mushrooms are really crimini mushrooms that were allowed to grow to a larger size for a realtaste of beef peel the top of the mushroom from the outside edge th the center rotating as you go and spoon out the gills with a soup spoon, then marinate in fresh lime juice turning every 20 min. then grill and sit bak ...you'll swear your eating a hamburger...enjoy

Jan 25, 2004

Wow! The cheese really makes this a treat. I tried grilling this on my Foreman grill for just a few minutes, and it comes out perfect!

Jun 03, 2006

Honestly, as a real meat lover, I could replace hamburger forever with grilled portobello! The taste is beyond belief. Simplified things a bit, as some men might. Just used a dish of olive oil, added a dash of salt and pepper and brushed it on. I also did the same to 1/2" thick cuts of onion and grilled them side by side (onions a little longer of course). When they were both finished, I topped the mushroom with the thick cut onion and topped that with provilone. What a surpise I am telling you. Good luck and Thank you!

May 31, 2003

better than sex

Jan 25, 2004

I love this recipe and can eat this every day. I serve this on a whole grain bun with some roasted red peppers, a slice of red onion, and red (or green)lettuce. An excellent sandwich! I have also broiled the mushrooms in my toaster oven, and the results are just as good as grilling them.

Jan 25, 2004

Absolutely delicious! My husband was surprised at how meaty and satisfying these were. I used fresh basil as opposed to dried and they turned out great. I also only marinated them for about 10 minutes since I have had experiences in the past where the mushrooms soak up too much of the vinegar and end up tasting sour. A great vegetarian alternative!

Apr 18, 2006

I scaled this down to serve one (incl marinade - didn't double the vinegar), and it turned out great. Took another reviewer's advice and added fresh basil, which was delish. Swapped feta for provolone. Broiled the mushrooms (along with rings of onion to go on top) in my tiny toaster oven, and it worked out just fine. Used ciabatta bread, which I'll change next time to something less dense. Delicious, reliable marinade for mushrooms. Thanks for the recipe.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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