Print

Savory Portobello Mushroom Burgers

portobello mushroom burgers - featured image
Print Recipe

A quick and easy recipe for juicy, garlicky portobello mushroom burgers that satisfy burger cravings with a lighter, meatless twist. Perfect for weeknights, barbecues, or casual dinners.

Ingredients

Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 4 hamburger buns, lightly toasted (brioche, whole wheat, or gluten-free)
  • 4 slices cheese (optional; Swiss, provolone, or vegan cheese)
  • Fresh lettuce, tomato, and red onion for topping
  • Condiments of choice (e.g., garlic aioli, mustard mayo)

Instructions

  1. Clean and prep the mushrooms by wiping the caps with a damp cloth and removing the stems.
  2. In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried thyme, smoked paprika, salt, and black pepper.
  3. Place the mushroom caps in the marinade and brush both sides thoroughly. Let them marinate for at least 15 minutes, up to 30 minutes or overnight in the refrigerator.
  4. Preheat grill or skillet over medium-high heat.
  5. Cook the mushrooms for 4-5 minutes per side until softened and slightly crispy on the edges.
  6. If using cheese, place a slice on each mushroom about 1 minute before removing from heat and cover loosely to melt.
  7. While mushrooms cook, lightly toast the buns and prepare toppings by slicing tomato, red onion, and rinsing lettuce leaves.
  8. Assemble the burgers by spreading condiments on the buns, layering the cooked mushrooms, then adding lettuce, tomato, and onion. Top with the bun crown and press lightly.
  9. Serve immediately with your favorite sides.

Notes

Marinate mushrooms for at least 15 minutes to enhance flavor. Pat mushrooms dry before cooking if watery to avoid soggy burgers. Use tongs to flip mushrooms gently to retain juices. Toast buns to prevent sogginess. Rest mushrooms a few minutes after cooking to lock in juices.

Nutrition

Keywords: portobello mushroom burger, vegetarian burger, meatless burger, easy dinner, grilled mushrooms, balsamic marinade

Find it online: https://chloeplate.com/savory-portobello-mushroom-burgers-easy-recipe-to-wow-your-taste-buds/