Delish Portobello Mushroom Burgers! If you’re looking for an easy vegetarian and vegan friendly burger option, mushroom burgers are the way to go! Using a balsamic marinade, this one is so flavorful.
Are Portobello Mushroom Burgers Vegan?
They certainly can be! This portobello mushroom burger recipe uses portobello mushroom caps, balsamic vinegar, oilve oil and some spices – all are vegan friendly.
Then the rest of the ingredients you need to make a burger are really up to you.
- vegan mayo – Primal Kitchen and Chosen Foods make vegan mayo, or I highly recommend making this chipotle aioli.
- buns – buy certified vegan ones if you’d like
- cheese – there are so many plant based cheese slices options out there now. Miyokos brand, Follow Your Heart and Field Roast all make vegan cheese slices.
The key to making this mushroom burger taste amazing is the balsamic marinade.
You just need:
- balsamic vinegar
- coconut aminos (or tamari or soy sauce)
- olive oil
- onion, garlic, & paprika powder
Let the mushroom caps sit in the marinade for about 20 minutes, flipping halfway through and making sure to brush into the mushroom gills.
What does a Mushroom Burger Taste Like?
Mushroom burgers won’t taste like a hamburger patty, but they are hearty and meaty in their own way. They’re a great way to eat more plants and an easy-to-make vegetarian burger option.
When you factor in all of the traditional burger toppings, you may not even miss the meat.
You can grill the portobello mushroom caps, or use a cast iron skillet to cook over medium-high heat.
Serve with steak fries (and a beer!) for an “authentic” burger experience.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 4 large organic portobello mushrooms, stems trimmed
- 2 Tbsp balsamic vinegar
- 2 Tbsp coconut aminos (or tamari, or soy sauce)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
- 4 burger buns
- 4 slices steak tomatoes
- 4 slices red onion
- lettuce or greens or choice
- vegan mayo or other condiments
- Place mushrooms, tops up, in a shallow dish.
- In a small bowl whisk together balsamic vinegar, olive oil, spices, salt and pepper. Pour over mushrooms and use a pastry brush to make sure mushroom caps have been well seasoned. Flip over and brush marinade into mushroom gills. Let sit for 10 minutes before flipping over and marinating for another 10 minutes.
- Meanwhile prepare the rest of the ingredients for serving.
- After the mushrooms have marinated, add to a hot cast iron grill pan (or heated grill) and cook for about 5 minutes per side. If using a grill pan or outside, feel free to brush the mushrooms with leftover marinade. (If doing this in a traditional cast iron skillet, the mushrooms may get a little too soggy.)
- Add lettuce to buns, then mushroom, cheese slices if using, tomato slices, onion and top bun with mayo if you’d like. Serve immediately with favorite sides like steak fries, sweet potato fries, or I like this brussels quinoa salad.
Leftover grilled mushrooms will keep refrigerated for 2-3 days. Reheat in skillet over medium heat.