The best Portobello Mushroom Burger (vegan) is balsamic marinated and grilled to perfection then stacked high with fabulous trimmings and smothered in Smoky Homemade Chipotle Sauce inside a fresh brioche bun. Easy and perfect on the grill, stove top or oven.
I’m going to let you in on a little secret. The key to making a great tasting Portobello mushroom burger is marinating the mushrooms for not more than 20 minutes before grilling them. Remember: marinating them longer can make them soggy!
The balsamic marinade for this grilled mushroom burger calls for common ingredients which may already be hiding in your pantry. Balsamic vinegar, olive oil, garlic and some Italian herbs and you have the best grilled Portobello mushroom burger recipe ever.
🌟 WHY THIS RECIPE WORKS
- Healthy – marinated Portobello mushroom burgers are far healthier than burgers made with beef, chicken or fish, which are loaded with hormones and antibiotics.
- Good for animals and the planet – livestock production accounts for 14.5% of total greenhouse gas emissions. This is because cows, during the digestive process, emit methane gas which pollutes our air and dramatically impacts climate change. Eating plants reduces our carbon footprint.
- Quick and easy – marinate for 15 minutes, on the grill for 10. Can’t get any easier than that!
- Versatile – so many topping choices, so little time. You don’t have to stick to the toppings I use. I’ll give you some favorite topping ideas in the variations section below.
🍔 INGREDIENTS NOTES & SUBSTITUTIONS
- Arugula – adds a spicy, peppery tart flavor to the burger that pairs well with the chipotle sauce and trimmings. Substitute for any greens, such as romaine lettuce, sprouts, or mixed greens.
- Olive oil – used in the balsamic marinade to ensure the mushrooms stay moist and tender during the grilling process. Substitute for any other neutral oil.
- Trimmings – I stuck with the basics here: greens, red onion, tomato and dill pickle. However, feel free to use other trimmings such as avocado, caramelized onions, meatless bacon, or whatever you have on hand.
- Balsamic vinegar – used in the marinade to bring a tangy, savory flavor to the Portobello mushrooms.
- Spices and herbs – used in the marinade to enhance flavor. This recipe requires dried oregano, dried basil and smoked paprika, however, other spices and herbs also work such as cumin, coriander, mustard and/or fresh herbs.
- Buns – I used a simple brioche bun but any burger buns will work.
- Portobello mushrooms – there is really no substitute for Portobello mushrooms, which are the star of the show in this veggie burger recipe.
- Vegan cheese – omit if you’d like to reduce calories or fat content in this marinated mushroom burger.
1. Prepare the marinade by whisking balsamic vinegar, olive oil, and herbs/spices together in a bowl.
2. Place mushrooms, cap sides down, in an oblong dish. Pour marinade over mushrooms.
3. Using a basting brush, coat each side with marinade.
4. Cover and allow to sit for 15 minutes, re-basting each side at least once during the process.
5. Once mushrooms have finished marinating, place on pre-heated grill, cap side down. Grill for approximately 10 minutes.
6. Turn mushrooms once you see distinguished grill marks on mushroom caps. Grill for another 10 minutes. If you choose to add vegan cheese while mushrooms are still on the grill, do so during the last minute of cooking.
7. Remove marinated mushroom burger from grill. If you have not yet added vegan cheese, add to burgers now, then top with arugula, tomato, red onion and pickle. Finish with a drizzle of my Homemade Smoky Chipotle Sauce.
8. Serve immediately and enjoy.
The gills of a Portobello mushroom are edible and entirely safe to eat. However, in certain recipes, such as stuffed mushrooms, they should be removed to make room for the stuffing. If you choose to remove them prior to making these burgers, that’s perfectly fine. Do so by scraping the gill side of the mushroom with a spoon and then gently wiping away any residue with a damp paper towel.
Portobello mushrooms should be placed on the grill cap side down. Grill for 10 minutes, then turn.
Portobello mushrooms are extremely healthy. Not only are they low in calories (only 35 calories per 100 gram serving), but they are loaded with B vitamins and trace minerals such as selenium and copper. They’re also high in potassium and phosphorus. To make them healthier with less fat, omit the vegan cheese and choose a 100% whole wheat bun.
👩🏻🍳 EXPERT TIPS
- For best results, select the freshest, best looking Portobello mushrooms available. Be sure they don’t look slimy and have firm caps and gills. Remove stems prior to cooking.
- Limit the balsamic marinade time to 20 minutes max. Anything more may make them soggy.
- To prevent sticking to the grill, oil the grates generously prior to grilling.
- Southwest – top with my Cilantro Lime Avocado Sauce and my healthy Healthy Mango Corn Salsa for a delicious Southwest version of this Grilled Portobello Mushroom Burger.
- Greek – for a Greek version of this recipe, use focaccia bread instead of buns. Top with vegan feta cheese, pickled onions and Tzatziki sauce.
- Spicy Miso PMB – top with Asian-style guacamole, cool cucumber ribbons and crunchy carrot slaw. Finish with a drizzle of Sriracha.
- Italian – top with my easy 5-minute Vegan Walnut Pesto and my Vegan Parmesan Cheese Recipe to put an Italian spin on these grilled Portobello mushroom burgers.
- Stove-top or oven – above all, if you don’t want to grill these vegan burgers, you can cook on the stove-top or in your oven like this vegan black bean burger.
Store left-over grilled mushrooms (not that there will be any) in an airtight container in your refrigerator for up to 3 days. Additionally, store left-over toppings in your refrigerator separately in zip lock bags or airtight containers.
My grilled Portobello mushroom burgers contain Portobello mushrooms that despise the freezer! It’s best to eat these vegan burgers immediately after grilling.
🌭 RELATED RECIPES
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Grilled Portobello Mushroom Burger (Vegan, Balsamic Marinated)
For the Marinade
- ¼ cup balsamic vinegar
- ¼ cup olive oil extra virgin
- 1 teaspoon dried oregano
- 2 large cloves garlic minced
- ½ teaspoon smoked paprika
- 1 teaspoon dried basil
For the Mushroom Burgers
- 4 hamburger buns
- 4 Portobello mushroom caps large
- 1 cup arugula
- ½ red onion sliced
- 4 slices vegan cheese I used almond mozzarella
- 1 fresh tomato
- 8 dill pickles sliced
For the Chipotle Sauce
- ¾ cup raw cashews soaked in boiled water for 1 hour
- ½ cup water
- 2 tablespoon fresh lime juice
- ½ teaspoon sea salt
- 1 chipotle chile in adobo sauce plus
- 1 tablespoon adobo sauce
- 1 large clove garlic
For the Chipotle Sauce
- Add cashews, water, lime juice, sea salt, garlic, chili and adobo sauce to food processor. Pulse until smooth consistency, about 3-4 minutes. Set aside.
For the Marinade
- In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices.
- Place mushroom caps smooth side down in large-rimmed platter or baking sheet. Pour marinade over mushrooms.
- Using a basting brush, brush both sides of mushrooms with marinade making sure they are evenly coated. Cover and let sit for 15 minutes, re-basting both sides once during the process.
For the Mushroom Burgers
- Preheat grill. Once mushroom caps have finished marinating, place mushrooms, cap side down, directly on grill. Cook for approximately 10 minutes on each side. If you choose to melt the cheese on the burger, add during the last minute of grilling.
- Remove, place on buns and top with vegan cheese, chipotle sauce, lettuce, tomato, pickle and onion. Serve immediately.