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Portobello mushroom burgers are the steak of veggie burgers. Serve these on buns with lettuce, tomato, and aioli sauce. Oh yeah!
Ingredients
- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 (1 ounce) slices provolone cheese
Directions
Step 1
Place mushroom caps, smooth side up, in a shallow dish.
Step 2
Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
Step 3
Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Step 4
Preheat grill for medium-high heat.
Step 5
Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
Step 6
Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 203 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat6g | 29% |
| Cholesterol20mg | 7% |
| Sodium260mg | 11% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber2g | 7% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C1mg | 6% |
| Calcium245mg | 19% |
| Iron1mg | 7% |
| Potassium620mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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I have used a similar recipe from Vegetarian Times. These are easy on the grill or the broiler and are delicious!
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Great and a lot more economical to make then to purchase the ready made ones that can be purchased in some super markets – Schnucks in Peoria have them.
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This was Delicious!
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We love to grill portabellas as a starter, and now have used this recipe for a meatless alternative to a main meal. Yum!
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This recipe calls for too much vinegar! It was just overpowering! Next time I will not use any vinegar
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Very easy, and very tasty. Not a favorite with the kids, but the adults loved them.
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My whole family really enjoyed these!! We made them for our July 4th bar-b-q!!! We put a little ceasar dressing on these burgers to make them perfect!!
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I really liked this recipe, except that it might have been better had I found the mushroom caps in an appropriate size. The caps I got were so big, that they would’ve never fit in any burger bun! I had to slice them up and put them on ciabatta bread. I was kind of disappointed cuz my 15 month old spit it out, but my fiance did like this and asked me to make it again.
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I thought these were so good, I had to grill them for my family when I went for a visit. They were filling, but not heavy!! Wonderful flavor!
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I took the ingredients for this recipe on a camping trip with my son, daughter-in-law, hubby, and gradchildren. It was a hit! Now I get requests all the time.
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This was an excellent alternative to meat. I will definitely treated myself to this recipe again!
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Pretty good, but I think I’ll continue looking for a better way to marinate the mushrooms before cooking.
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We could eat this every day! Even my husband, an avowed meatatarian, loves this.
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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!
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Thought I would have a hard time pulling this off for dinner in my house with two men but I was amazed how well they liked it. Easy to fix on a hectic night. An inexpensive meal but doesn’t taste like it.
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This was great, and very easy to prepare. I didn’t have any provolone. We ate ours on buns with grilled onions and parmesean. Will try the provolone next time. I’ve tried to make portobellos before and they always turned out dry. These were just as good, if not better than any restaurant mushrooms I’ve had.
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nice – refreshing change!
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I used some Paul Newman Balsamic and Olive Oil dressing as the marinade, and it worked great. I also added a slice of roasted red bell pepper and some slivered fresh basil as condiments – YUM! You won’t miss regular burgers.
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Excellent! This is delicious and easy. The portabella is so moist and the marinade is incredible. The cooking times were perfect. Thank you!
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My hubby loves making these. The kids think they’re great and have enjoyed them also with cheddar, monteray pepper jack, and mozarella cheeses. Once the “burger” is assembled we like to top the mushroom with some marinara sauce and serve on toasted portuguese rolls. Wonderful!
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Oh my gosh! These burgers are to die for! However, these are only for mushroom fans – my husband, who hates mushrooms, wouldn’t even try this. I will definitely make this one again, though!
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Well, I liked them. They were a little bland, but I used the provolone cheese and also grilled some sweet onions and topped with a slice of tomato and I thought it was very good and a really nice change from the usual. I can only give this a 3 though because my husband absolutely hated it, and he’s a real mushroom lover, so go figure. He said it was “too weird” and he thought the texture was “gross.” It was really fun and easy to make though, and I really liked it, so I wouldn’t discourage anyone who REALLY likes mushrooms from trying this.
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I made this on the stove (pan-fried) and didn’t change a thing. It was absolutely PERFECT…I won’t have to go to a restaurant anymore for great mushroom burgers!!
It was a bit smoky in the house but it was well worth it!
Can’t wait to have them again! -
I actually made this for the first time tonight. I’m on my own this weekend, so I scaled it down. For the marinade, I did have to add a little bit more vinegar and oil; it just wasn’t enough for a marinade in the scaled-down version. I was surprised at how fast the outside cooked on the gill side of the mushroom, but again – my first time. It tasted great! I put 2% milk cheese on it, as I’m on Weight Watchers, and put on a light hamburger bun (a bit large for the bun, but no matter). I had some steak fries with it and it was really, really good. I liked the texture and the flavor. Thanks for this recipe.
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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.
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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!
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These were great! I marinated mine all day before cooking them on the BBQ in the evening. I also added roasted peppers to them.
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We have never eaten mushroom burgers. It was a nice change. We did enjoy them. However, it is a sandwich we would not want very often.
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For us I’ll use more spice. I want to try using the pepper jack cheese & roasted peppers other people have suggested. Very good.
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Mushroom burger = uber alles. I loved this. Dressed it with romaine lettuce, red onions and tomato, was awesome.
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This sandwich was delicious!! I made it for a vegetarian friend of mine and myself and we loved them. I added roasted red peppers and fresh basil to my sandwich along with tomato, red onion and mayo. I highly recommend this recipe!
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These were good, but seemed very tangy. I only used two mushrooms, but kept the marinade portions the same so that could be why. All in all, a good mushroom burger.
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Great without the bread and sandwich fixings. I have used with most common cheeses and love it either way! I usually double the marinaide though.
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yum!
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I used this to just make marinaded mushrooms. We didn’t think it was anything outstanding. The balsamic vinegar was a little eye-watering, and the mushrooms weren’t very firm. I doubt I’ll make this again, but thanks anyway.
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My vegie boyfriend described these as “The best burgers I have ever had.”
Which i think speaks for itself. They are wonderful!
The taste is amazing. Great with lettuce and mayo. Served them with chips made of sweet potatos…. -
This was SO easy and tasty! I used fresh basil cut in small ribbons instead of the dried. I also had some garden tomatoes so I cut one in half and rolled it in the marinade and then grilled it cut side down first, then skin side down until the skin started to pull away. This was terrific with the mushrooms.
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YUUUMMMYYYY!!! This recipe is fantastic! We made these for our Labor Day weekend bbq, and they turned out soooo delicious! As other users had suggested, I doubled the marinade. We definitely needed more marinade than the recipe calls for. I also used ribbons of fresh basil, instead of dried and added a few sprigs of fresh rosemary. Try this…you won’t regret it!
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I put a couple of these on the grill for lunch today. Wow! These are the best way to fix Portobello mushroom burgers I have ever tried. Awesome!!
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Great idea, but it needs some work. I only did 2 mushrooms, but did not cut the marinade recipe in half. It was pretty tasty, but the vinegar was definately overpowering. I will try it again, but will have to play around with it…maybe use some 2 tbsp each red wine, vinegar, and olive oil.
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We tried this recipe a couple of nights ago and used 2 mushroom caps but I made the full marinade amount. My husband brushed some of the marinade on them while they grilled. They were indescribably good! We will definitely make them again…. the very best portabella burgers we have ever tasted. Thanks for the recipe.
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this is top notch!! just like a hamburger without the red meat. Must try
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These were delicious! I love portobello mushrooms & this recipe was fabulous! I mixed up a little garlic & mayo to make an aioli to put on it – soo good. Thanks!
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These got a little sloppy to eat but they were worth the mess! We used onion buns, tomato and onion and since I had no lettuce we topped them with herb salad mix. Delicious…a must try!
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This is the best shroom burger yet. Try toasting the bun, it keeps some of the juice from getting too sloppy. Will make again and again.
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The mushrooms taste gourmet! I put them in the broiler for minutes and they come out juicy and yummy.
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I marinated mine a little longer. So yummy!
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Yummy! We grilled the mushrooms on our gas grilled and liked them best, but we have used the broiler in bad weather. We used goat cheese and grilled our bun. The best.
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Fantastic!! I found the amount of aioli sauce to be enough for 6 portobello mushrooms. I served them on wheat buns that I basted with olive oil and grilled until lightly toasted. I also made “Baked French Fries I” from this site to go with them. To die for!! Thanks for the recipe!
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This was my first foray into portobellos. I’d heard they didn’t have a strong mushroom taste (I don’t care for mushrooms) and that they were a good meat substitute. They really shine in this recipe. I love balsalmic vinegar and was so excited about making this, and it was everything I hoped for. The provolone was nice on top.
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Great recipe! We have made these a few times already, and will definately make them again. The balsamic vinegar goes perfectly with the mushrooms.
This time we lightly toasted the buns and served them with just the cheese. It was perfect. -
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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These “burgers” are wonderful and I make them often. Great for meat eaters and vegetarians alike. I serve them with whole grain buns and pesto mayonnaise: just stir some prepared pesto into mayonnaise. I think it adds a nice taste to the sandwich.
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Though not my favorite portobello burger recipe, this was still pretty good, and a good option for the grill.
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These were very good! Normally Portobello mushroom burgers are very juicy and make the burger buns all soggy. But these weren’t excessively juicy – just right!
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My husband was very afraid of this dush, one bite is all it took for him to say he was in Heaven! I served it with homemade baked fries and sauteed asparagus onions garlic and yellow pepper. You have to try this recipe.
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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!
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These were pretty good. I don’t have a grill so I broiled them. We ate them on a toasted French baguette, with a triple cream brie. It was lacking something so we added raw red onion, which did the trick. Next time I’ll use goat cheese and add arugula.
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Very tasty! I didn’t have any garlic on hand so I used a little garlic salt. Served on a toasted bun with swiss cheese, tomatoes and herbed mayonnaise. Yum. Will make again!
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This was easy & good. Could have been more flavorful. Will follow some reviewers ideas next time and use stronger flavored addons like feta and grilled onions.
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I’ve made these three times this summer, and they’re great every time. They’re good with feta, too.
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Super easy and quick to make. Quite delicious. I made it without cheese and it still tasted yummy. A nice alternative from the usual burger fare.
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Vegetarian delish- good texture and nice flavor. Who needs beef when you have shrooms?
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Yummmmmmmmmmmmmmmm!!!!! Delicious! I didn’t have a way of grilling these, so I just sauteed them until done and they were scrumptious! A real vegetarian treat. My husband thought they were great, too. I will definitely make this one again. Thanks!
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The balsamic vinegar was really nice on the mushrooms. I used fontina cheese instead of provolone and I really liked that combo a lot.
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Admittedly I was skeptical, very skeptical about a “mushroom burger”. This was absolutely excellent. I grilled them on an indoor grill pan. Followed the recipe but used grilled onions and roasted red peppers for toppings. Perfection!!! Will enjoy often. Easy, delish, and guilt free.
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This was great despite the fact that I broke the mushroom trying to remove the stem. I also cooked it indoors, on top of the stove. That worked fine. I topped mine with Bleu Cheese and grilled onion as other suggested. I think any cheese would work, go for what you like.
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Delish!
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Balsamic Vinegar and Portobello mushrooms are one of those perfect combination. Sometimes I cut the mushrooms into large chunks layer them in a hoagie bun top with the cheese and make them into a cheesesteak type sandwich. Yum!
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sooo good. I always make portobello burgers in the summer as an alternative to a regular burger. and I actually had this one at a restaurant once.. balsamic, provolone, and everything. This time, I cooked the portobello in a non-stick skillet which was sprayed with cooking spray (didn’t want to use oil or butter because mushrooms are like sponges and I wanted the flavor of the balsamic to come through nicely). Served it with some baked onion rings and fresh tomato slices.. so good! I’m sure I’ll be making this more this summer.
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This was simply outrageous! I just made it for lunch and I had to review it right after I finished eating. I love my cheeseburgers and let me tell you after eating these Portobello burgers I may never go back to beef again! They were juicy and delicious with much less fat than a cheesburger! The combination of Balsamic vinegar and spices were just perfect! Thank you for such a yummy recipe!
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This was soooo good, very satisfying and easy to make. It was a rainy day out so I just popped them in the broiler, and hey turned out just as good.
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Very good. Healthy and quick.
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I have to disagree with the majority. Husband went fishing so I thought I would try one for breakfast since I bought a package of three mushrooms. Good thing I did. I didn’t like it at all, and I’m sure my husband of 36 years of wedded bliss would not have been very happy if I served one of these to him. I had not read any reviews and followed the recipe exactly. The vinegar taste did it in for me. Sorry Bob, not everybody likes the same thing.
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This was quite good, and much healthier than a beef burger. Like a few others, I broiled the mushrooms, as I have no grill. This was my first experience with portobello mushrooms, and I was surprised at how tasty and juicy they were. Will make again.
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next time trying with sauteed onions and swiss cheese.
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Made these for breakfast this morning – they were great! The smoky provolone cheese is essential. I also used the George Foreman grill as someone else suggested, and topped with sauted onions. Very rich and flavorful.
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I’ve tried many other portobello mushroom burger recipes, but none was easier or tastier than this one. Highly recommend it to anyone(Vegetarians or not)!
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I am one of the few vegetarians I know who despises mushrooms, but I decided to give this one a try. I thought it was phenomenal!!!! I will definitely be making this on a regular basis now. I grilled some big thick rings of red onion to top the burgers- I think that helped tone down the vinegar taste.
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After reading reviews I thought maybe my mushroom-hating husband would like these. Not so much….luckily I made him a turkey burger back-up. 🙂 I, however, loved this! Next time we have hamburgers, i will be having this instead!
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Definitely a 5 for me and my family. So tasty and delicious! You’ve gotta try it!
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I would recommend halving the vinegar. Its overpowering.
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These were really,really good. Great pairing it with grilled onion. I usually don’t cook with this type of mushroom, so I didn’t remove the gills inside(big mistake). It looked like black ink running off the shroom. So my tip would be, don’t forget to scrape the gills off.
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This is better then beef! I added 2T. worcestershire and some crushed red pepper. I can’t wait to make these again.
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Way too vinegar-y for my liking. Prefer other porobello mushroom recipes to this one.
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Mmmmm! My boyfriend was skeptical at first, but could not stop saying “this is really, really good”. Topped with provolone, spinach leaves, tomato, grilled onions, and light mayo w/minced garlic & a little lemon juice in it. Loved it, thanks!
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Incredible! I took one bite standing in the kitchen and couldn’t stop eating! I devoured the whole thing right there! I made my own aioli sauce with 2 cloves garlic, juice of 1/2 of 1 lemon, about a tablespoon of EVOO, and one egg yoke and blended it in my magic bullet. The perfect tart/spicy spread!
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Oh, yum!!!!! These were fabulous! My carnivore husband loved them as well. Even my two year old chowed it down. I thought it had the perfect combo of mushroom and balsamic vinegar flavor. I did add a splash of worchestershire sauce to it. I made some sauteed onions and a garlic mayo spread to go along with them and topped it with some organic greens and a slice of tomato. So yummy.
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Made this with a homemade aioli sauce and it was awesome! The aioli sauce was worth the trouble, but the mushrooms couldn’t be easier to make.
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Very tasty! I made these for the first time last night based on all the positive recommendations and I agree. They were really good on toasted, multigrain kaiser buns with aoili sauce, carmelized onions, spring mix, and tomatoes.
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Delicious. I love portobellos and my husband usually hates them, but he gave this a good review. So, I finally have a winning portobello recipe! BYW — the reviewer that suggested the grilled onions is absolutely right. They are a must have!
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These were very good. I think they would have been even better if I’d marinated them a little longer and added more carmelized onions. This is probably the only portobello mushroom burger recipe I’ll use from now on.
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Incredibly easy and the taste is excellent
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My husband isn’t really into veggie stuff, but this he really liked. I did put in some hot sauce for a little kick!!! Would make again.
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Fantastic!
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This was a very good recipe. I thought this was reminicent of the mushroom panini they serve at Panera’s.
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These were ok but would try them again. I would use much less vinegar; it was they only thing we could taste.
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I followed the recipe exactly. They were perfect. Can’t wait to make them again!
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WOW!!! These were so good! I left out capers because I don’t like them. My George Foreman grill worked great grilling them one at a time. Anyways, it was a fabulous recipe and now I don’t have to go to my favorite restaurant anymore to get one of these!
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Yummylicious! Grilled it on the George. And as others suggested I topped it with caramelized onions. Used shaved parmiggiano reggiano instead of provolone since that’s all i had.
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