Craving something hearty, juicy, and totally satisfying—without the meat? These grilled portobello mushroom burgers are a game-changer. They’re smoky, savory, and so packed with flavor, even the biggest carnivores at my table ask for seconds. Plus, they’re easy enough for a weeknight dinner and fancy enough for a backyard BBQ. You’re about to fall in love, one juicy bite at a time!
Why You’ll Love This Recipe
When I was working as a personal chef, grilled portobellos were always my secret weapon when hosting for mixed-diet guests. They’re quick to prep, incredibly versatile, and soak up flavor like a dream—perfect for turning the everyday into something memorable.
- Hearty and meaty texture without the meat
- Quick to make—ready in under 30 minutes
- Perfect for plant-based and meat-loving guests alike
- Generously flavorful with simple pantry ingredients
- Great for grilling season—or stove-top searing!
Ingredients Breakdown
Essentials
- 4 large portobello mushroom caps, cleaned and stems removed
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
- 4 burger buns
- Lettuce, tomato slices, and red onion, for topping
- Optional: cheese (vegan or dairy, your choice!)
Pro Tips
- Look for large, smooth mushroom caps—they’ll hold up better on the grill.
- If your mushrooms are particularly wet, pat them dry with a paper towel to help with searing.
- Let them marinate for at least 15 minutes, but up to an hour for deeper flavor.
- Brioche buns add a slightly sweet contrast to the savory mushrooms—my personal fave!
Step-by-Step Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, Dijon mustard, garlic, salt, and pepper.
- Place mushroom caps in a shallow dish (gill-side up) and pour the marinade over them. Let sit for 15–30 minutes, flipping halfway through.
- Preheat your grill to medium-high. Brush with a little oil to prevent sticking.
- Grill mushrooms gill-side down for 5–6 minutes, then flip and grill another 4–5 minutes until nicely charred and tender.
- If using cheese, place a slice on top during the last minute of cooking and cover loosely to melt.
- Toast burger buns on the grill for 1–2 minutes until golden.
- Assemble burgers with mushrooms, lettuce, tomato, onion, and any of your favorite fixings. Dig in!
Chef’s Tips and Tricks
- Don’t skip the gill-side down sear first—it locks in juices and gets that beautiful grill mark.
- If your mushrooms shrink a lot, consider doubling up with two caps per burger for extra heft.
- Let the mushrooms rest for a minute before assembling, just like you would with meat—it keeps things juicy instead of soggy.
- Short on grill space? Use a cast-iron pan instead and sear them right on your stovetop.
Recipe Variations and Serving Suggestions
- Add crumbled goat cheese and arugula for a gourmet twist.
- Layer with avocado slices and spicy mayo for a creamy kick.
- Try swapping the bun for lettuce wraps or serve over a grain bowl for a low-carb option.
- Stuff the portobellos with pesto before grilling for a flavor bomb surprise.
- Serve with sweet potato fries or grilled corn on the cob for the ultimate summer plate.
FAQs
Can I make these mushrooms ahead of time?
Yes! You can marinate them up to a day in advance and store in the fridge until ready to grill.
How do I keep the mushrooms from getting soggy?
A short marinate time, a hot grill, and resting them post-cook all help lock in the flavor without turning them to mush.
Are portobello mushrooms healthy?
Absolutely! They’re low in calories, fat-free, and packed with antioxidants, fiber, and earthy umami flavor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Ingredients:
- 4 large portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons soy sauce
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
- 4 burger buns
- Lettuce, tomato, and onion for topping
- Optional: cheese slices
Instructions:
- Whisk together marinade ingredients.
- Marinate mushrooms for 15–30 minutes.
- Grill mushrooms 5–6 minutes per side until tender and charred.
- Add cheese (if using) in the last minute to melt.
- Toast buns, assemble burgers, and enjoy!
Nutrition: Roughly 250 calories per serving (excluding toppings and bun)
Did you try this recipe? I’d love to hear how it turned out for you! Leave a comment below, snap a photo, and tag me @thekitchensaid on Instagram. Your creations always make my day!
