Big, meaty portobello mushroom burgers are a meatless twist on a beef burger.
These mushroom burgers are super easy to prep and have lots of savory flavor with a garlicky marinade. Top them with a slice of melty cheese and your fave toppings for a new favorite.
These tasty burgers deliver so much bold and savory flavor—you don’t have to be vegetarian to enjoy them!
- The savory garlic marinade adds lots of flavor.
- They’re hearty and meaty in texture—you won’t miss the beef.
- Portobello mushroom caps have an earthy flavor and grilling adds a smoky vibe for perfect burgers.
What You’ll Need For Portobello Burgers
Mushrooms: I like to choose the largest portobello I can find since the mushrooms shrink in size as they cook. If they’re small, you might like to double up in each bun.
Marinade: Worcestershire sauce, soy sauce, and minced garlic cloves add savory flavor to portobello mushrooms. Experiment with your favorite burger seasoning. If you are preparing these for vegan or vegetarian guests, note that Worcestershire sauce is not vegan.
Cheese: I love Havarti cheese on these burgers, but almost anything goes! Try mozzarella, cheddar, or smoked gouda.
Buns: Like regular beef burgers, grilled portobellos are juicy, so choose sturdy hamburger buns, brioche buns, or ciabatta bread.
I love the flavor toasting the buns adds. Brush the buns with olive oil or spread garlic butter on them and toast them on the grill until golden.
How to Make Portobello Mushroom Burgers
Grilled portobello mushrooms make any meatless meal ah-mazing!
- Prepare the marinade and toss the mushrooms in it (recipe below).
- Cook on medium-high heat until cooked with crispy edges.
- Add cheese and cook until melted.
Serve with buns and toppings as desired.
Mushroom Burger Toppings
Think outside of the bun and experiment with different toppings for portobello mushroom burgers.
- Try red onions, thick slices of tomato, lettuce, arugula, or sliced cucumber.
- Replace the usual burger condiments with basil pesto mixed with mayonnaise, tzatziki, or honey mustard.
Holly’s Pro Tips
- If possible, wipe the mushrooms with a damp paper towel instead of rinsing them. If they’re very dirty, they can be quickly rinsed but make sure they don’t absorb water.
- The marinade adds lots of flavor to this burger recipe so allow marinating time.
- I recommend removing the gills on the underside of the mushroom as they can trap bits of debris.
Got Leftovers?
Store leftover grilled portobello mushrooms in a covered container in the refrigerator for up to 4 days.
Reheat them in the oven with fresh slices of cheese and make more burgers or slice them up and top a salad or add to a stir fry.
More Un-Beef Burgers We Love
We love burgers of all kinds (include a good juicy beef burger)- if you’re looking for new favorites here are some of ours.
Did you enjoy this Portobello Mushroom Burgers Recipe? Leave a comment and rating below.
Portobello Mushroom Burgers
Portobello mushroom burgers are a hearty meaty alternative to beef burgers.
For serving
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Wipe the mushrooms clean with a damp paper towel and remove and discard the stems. Use a spoon to gently scrape out the gills.
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In a large bowl whisk olive oil, soy sauce, Worcestershire sauce, garlic, and salt & pepper to taste. Add the mushrooms and toss well to coat. Let marinate at least 15 minutes.
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Preheat the grill to medium-high heat.
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Place the mushrooms, gill side down on the grill, and cook for 5 to 7 minutes. Flip the mushrooms over and cook for an additional 4 to 5 minutes or until tender. Add the cheese on top and cook a minute more or until melted.
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Place the mushrooms in the buns and add toppings as desired.
*If your portobello mushrooms are small, use 8 mushrooms and double them up on your burger.
Calories: 277 | Carbohydrates: 26g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 568mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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