Portabello Mushroom Burger

Grilled Portobello Mushroom Burger with Smoky Chipotle Sauce

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 burgers 1x


Scrumptious portobello mushroom burgers topped with a smoky chipotle sauce that’ll knock your socks off!



For the Marinade

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil (extra virgin)
  • 1 tsp dried oregano
  • 2 large cloves garlic (minced)
  • 1/2 tsp smoked paprika
  • 1 tsp dried basil

For the Mushroom Burgers

  • 4 large portobello mushroom caps
  • 4 slices vegan cheese (I used almond mozzarella )
  • 4 whole wheat buns
  • 4 leaves fresh lettuce
  • 4 slices fresh tomato

For the Chipotle Sauce

  • 3/4 cup raw cashews (soaked in boiling water for 1 hour)
  • 1/2 cup water
  • 2 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1 chipotle chile in adobo sauce (plus)
  • 1 tbsp adobo sauce
  • 1 large clove garlic


For the Marinade

  1. Place mushroom caps smooth side down in large-rimmed platter or baking sheet.
  1. In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices. Pour over mushrooms making sure both sides are coated with marinade. Use basting brush if it helps. Let sit for 15 minutes turning once and re-basting during the process.

For the Chipotle Sauce

  1. 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 Mushroom Burgers

  1. Using mesquite wood chips and no lighter fluid, light barbecue. Once ready, place mushroom caps directly on grill. Cook for approximately 10 minutes on each side. Remove, place on bun and top with chipotle sauce, lettuce and tomato and serve.