Looking for a delicious meatless alternative that doesn’t sacrifice flavor? These Grilled Portobello Mushroom Burgers are exactly what you need. I’ve perfected this recipe to create juicy, savory burgers that even dedicated meat-lovers will appreciate. The meaty texture of portobello mushrooms, combined with a flavorful marinade, makes these burgers a satisfying main dish for any occasion.
Ingredients
- 4 large portobello mushroom caps, stems removed
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 4 hamburger buns
- 4 slices provolone cheese (optional)
- Lettuce, tomato, and red onion for serving
Instructions
- Gently clean the mushroom caps with a damp paper towel. Don’t rinse them under water as they’ll become waterlogged.
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, and rosemary.
- Place mushrooms in a large zip-top bag and pour the marinade over them. Seal and gently shake to coat evenly. Let marinate for 15-30 minutes.
- Preheat your grill to medium-high heat (around 400°F).
- Remove mushrooms from marinade and season with salt and pepper.
- Place mushrooms on the grill, gill side up. Grill for 4-5 minutes.
- Flip the mushrooms and add cheese if using. Grill for another 3-4 minutes until the mushrooms are tender.
- Toast the buns on the grill for 1-2 minutes until lightly golden.
- Assemble your burgers with your favorite toppings and serve immediately.
Cook Time and Serving Size
Prep Time: 10 minutes
Marinating Time: 15-30 minutes
Cook Time: 8-9 minutes
Total Time: 33-49 minutes
Servings: 4 burgers
Recipe Notes
- Choose mushrooms that are roughly the same size as your burger buns for the best eating experience.
- Don’t skip the marinating step – it’s crucial for developing deep flavor.
- If you can’t grill outdoors, these work great on a grill pan or under the broiler.
- For a vegan option, skip the cheese or use your favorite plant-based alternative.
- Store any leftover mushrooms in an airtight container for up to 2 days, but they’re best enjoyed fresh off the grill.
- To prevent soggy buns, let the mushrooms rest for a minute after grilling to release excess moisture.
- Try adding a spread like garlic aioli or pesto to enhance the flavors even more.
Grilled Portobello Mushroom Burgers
These Grilled Portobello Mushroom Burgers are a delicious meatless alternative that doesn't sacrifice flavor. The meaty texture of portobello mushrooms, combined with a flavorful marinade, makes these burgers a satisfying main dish for any occasion.
Ingredients
- 4 large portobello mushroom caps stems removed
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 4 hamburger buns
- 4 slices provolone cheese optional
- Lettuce tomato, and red onion for serving
Instructions
- Gently clean the mushroom caps with a damp paper towel. Don't rinse them under water as they'll become waterlogged.
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, and rosemary.
- Place mushrooms in a large zip-top bag and pour the marinade over them. Seal and gently shake to coat evenly. Let marinate for 15-30 minutes.
- Preheat your grill to medium-high heat (around 400°F).
- Remove mushrooms from marinade and season with salt and pepper.
- Place mushrooms on the grill, gill side up. Grill for 4-5 minutes.
- Flip the mushrooms and add cheese if using. Grill for another 3-4 minutes until the mushrooms are tender.
- Toast the buns on the grill for 1-2 minutes until lightly golden.
- Assemble your burgers with your favorite toppings and serve immediately.
