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–+ servings
Portobello mushroom burger with all the trimmings on a dark table
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5 from 126 votes

Epic Portobello Mushroom Burger Recipe | Grill, Stovetop or Oven

Scrumptious portobello mushroom burgers topped with a smoky chipotle sauce that'll knock your socks off!
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course, Main Dish, Vegan Dinner Recipes
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 burgers
Calories: 522kcal
Author: Deborah
Cost: $14

Equipment

Ingredients

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
US Customary - Metric

Instructions

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.

Video

Notes

  • Nutrition information is an estimate. 
  • For best results, select the freshest, best looking Portobello mushrooms available. Be sure they don't appear slimy and that they have firm caps and gills. Remove stems prior to cooking. Removing gills is optional. 
  • 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.

Nutrition

Serving: 1burger | Calories: 522kcal | Carbohydrates: 48g | Protein: 13g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Sodium: 2541mg | Potassium: 857mg | Fiber: 7g | Sugar: 13g | Vitamin A: 760IU | Vitamin C: 12mg | Calcium: 183mg | Iron: 5mg