This portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It’s juicy, meaty, and filled with rich, savory flavor.The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simple balsamic marinade deepens their tangy, savory flavor.
If you’ve never grilled portobello mushrooms before, you won’t believe how easy it is! Just follow these simple steps:
- First, clean the mushrooms. Remove the stems and use a damp towel to wipe off the caps.
- Next, season them. Drizzle the portobellos generously with olive oil, balsamic vinegar, and tamari, and sprinkle them with salt and pepper. Use your hands to make sure they’re fully coated – it’ll be a little messy, but the better coated they are, the more flavorful they’ll be.
- Finally, cook! Preheat a grill or grill pan over medium heat. Put on the mushrooms, starting with the gill side up. Grill for 5-7 minutes per side, until grill marks form on the smooth side of the caps and the mushrooms are tender.
- 4 large portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari, for drizzling
- Sea salt and freshly ground black pepper
- 4 hamburger buns, warmed or toasted
- Sliced tomato
- Sliced red onion
- Ketchup, mayo, mustard
- Pesto, Guacamole, or Chipotle Sauce, optional
- Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
- Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
- Place the mushrooms onto the buns and serve with desired fixings.