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Best Grilled Portobello Mushroom Burger Recipes

Best Grilled Portobello Mushroom Burger Recipes

Grilled Portobello Mushroom Burger Shopping Tips

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Grilled Portobello Mushroom Burger Cooking Tips

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.

Portobello Mushroom Burger

A good veggie burger doesn't have to be boring and this easy mushroom burger is anything but. The marinade on this will bring out all of your favorite burger flavors so that you'll never miss the meat. Portobellos even kind of look like a real burger once the buns are on, which we are oddly happy about. Roasting the portobellos makes them extremely flavorful and brings out all of their juices. Bonus that there's no smoky grills to deal with for these burgers. 🙌 We love ours simply topped with honey mustard and some veggies, but a slice of white cheddar melted on top would be killer. The marinade for these include Worcestershire sauce, which typically includes anchovies. Sub the Worcestershire out for soy sauce or one that doesn't include anchovies for a truly vegetarian burger!

Have you tried our mushroom burger? Let us know in the comments below and don't forget to rate it!

Make a portobello mushroom burger: grilled or roasted!

To get the very best portobello mushroom burger there is, we think the grill is the number 1 method. But if it’s not summer and you want to make it too: roasting is nearly as tasty. Here’s a breakdown on both methods:

  • Grilled portobello burger: You’ll use our Grilled Portobello Mushrooms method: grill those babies for about 15 minutes at medium high heat. Start with the gill side up, so when you flip all the extra liquid goes into the grates.
  • Roasted portobello burger: You need only 15 minutes at 450 degrees Fahrenheit to roast up your mushrooms! Make sure to drain the extra liquid. Sometimes we like to add a few shakes of liquid smoke before roasting to emulate a grilled flavor. Just be careful not to overdo it!

Grilled Porto’ Burgers

I work with some of the best BBQ chefs and cooks in St. Louis. Once in awhile, I take home things I learn from them and trick my wife and kids into thinking I’m a great cook! One day they made the most delicious Portobello mushroom caps I’ve ever tried. And, being I’m a burger guy I figured, why not put them together? And just like that, the Grilled Porto’Burger was born!

As seen on Beyond the Flame with Matt Martin.



  • 2lbs 80/20 lean ground beef
  • 6-8 burger buns, preferably buttered
  • 6-8 Fresh Portobello mushroom caps
  • 6-8 slices of American Cheese
  • ½ cup of Italian Dressing
  • ¼ cup Your Favorite Meat Rub
  • 2 red onions
  • ¼ cup olive oil
  • 1 tsp of Kosher Salt and ½ teaspoon of finely Ground Black Pepper
  • 2 tbsp. of a good quality Balsamic Vinegar


  • Preheat your Nexgrill to 375 degrees. You want to split your grill into two heat zones by igniting one half of your burners, and leaving the remaining burners off.
  • De-stem Portobellos down to the cap only and dunk or cover them in Italian dressing. Then place them on one half of a baking sheet or a Nexgrill stainless steel grill topper.
  • Dust Portobellos with your favorite meat rub.
  • Cut the red onion into slices ¼ inch thick. In a small mixing bowl mix them with the olive oil, salt and pepper, and balsamic vinegar.
  • Place the saturated onion slices on the other half of the baking sheet next to the Portobello Caps and place on the hot side of the grill (the side with burners on)
  • While porto’s and onions are baking, patty your burgers into ¼ lb to ½ lb patties.
  • Dust patties with salt and pepper.

Cooking Instructions

Cook the portobellos and onions at 375º for 8-10 minutes.

Once the mushrooms and onions are nice and hot, shift them to the other side of the grill (without burners on) to keep warm. We are wanting to give them a good finish on the grill, without charring them too much. The Nexgrill topper is great for this!

With your main heat zone around 375-400º, place burger patties onto grill over direct heat.

Cook the burgers on each side for about 3-4 minutes. Flipping them halfway through.

After flipping your burger patties, place your burger buns on the top warming rack of your Nexgrill to give them a nice toasted finish. These should take only 2-3 minutes and be done after you’ve turned your burger patties.

Add your American Cheese to the tops of the flipped burgers and close the grill for the last 2-3 minutes.

It’s almost chow time! Remove your toasted buns and put them on a serving plate. Top the base of the bun with a serving of the onions first, followed by the burger with melted cheese, and lastly the Porto Cap on top!

How to make portobello burgers

The key to a really delicious vegan or vegetarian portobello burger recipe is in the marinade! We’ll brush the mushrooms with soy sauce, lemon juice, garlic, and spices. The mushrooms are basically sponges that will soak up al that flavor!

Then just cook your portobello burgers on the stove or grill and serve with your favorite burger toppings!

Must-Try Portobello Mushroom Recipes

Portobello mushrooms can be used as a vegetarian main, a crowd-pleasing side dish and everything in between. Get our best recipes, from hearty burgers to creamy pastas, right here.

Related To:

Photo By: Armando Rafael ©2015, Television Food Network, G.P. All Rights Reserved.

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Portobello Mushroom Lasagna

Hundreds of five-star reviews don&rsquot lie &mdash Ina&rsquos recipe is a keeper. She layers meaty portobello mushrooms with pasta, creamy sauce and grated Parmesan for an elegant dish that&rsquos sure to please.

Roasted Portobello Mushroom Burgers with Blue Cheese

Portobello mushrooms stand in for beef in these deliciously cheesy burgers.

Vegetarian Chicken-Fried Portobello Mushroom Steaks

Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).

Portobello Gratin

Muenster cheese is layered with portobello mushrooms in this hearty gratin finished off with breadcrumbs for a crispy crust.

Mushroom Bacon

Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.

Portobello Fries

Did you know that mushrooms make great fries? Dredge slices of portobello in breadcrumbs, pecorino and parsley then fry until crisp and perfectly golden.

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Giada's hearty, fresh grilled mushrooms are great as a side dish or a vegetarian main course.

Creamy Portobello Soup

This homemade creamy mushroom soup sure beats the canned variety it's flavored with bits of ham and dry sherry, and it's ready in under an hour.

Portobello Cheesesteak Fries

The secret to these cheesesteak loaded fries is that there's no steak. Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Mushrooms for the win.

Portobello-Chickpea Wraps

This is the kind of wrap you&rsquoll want to eat again and again. Chickpeas are smashed with balsamic vinegar and oil to form a creamy spread, then rolled up in a flatbread with muenster cheese, portobello mushrooms and peppery arugula.

Portobello Cream Sauce with Whole-Wheat Linguini

Rachel whips up a rich and creamy portobello sauce to serve with nutty whole-wheat pasta. To emphasize the flavor even more, she serves the dish with toasted walnuts, Parmigiano-Reggiano and a handful of tangy watercress.

Portobello Mushroom Schnitzel

You don&rsquot need meat to make a great schnitzel. Fry portobello mushroom caps until golden and crispy, then serve with cabbage and applesauce for a vegetarian take on this classic European meal.

Grilled Portobello Burger with Onion Jam

It's steak night, vegetarian style! Top grilled portobello mushrooms with sweet onion jam flavored with thyme, honey and red wine. Strain some yogurt and mix with horseradish for a slimmed-down burger sauce.

Mushroom Cream Sauce

By adding the cream slowly, this sauce will develop a velvety smooth consistency that's the perfect base for sliced portobello mushrooms.

Portobello Mushroom Salad

A squeeze of lemon juice, a drizzle of olive oil and salty Parmigiano-Reggiano are all you need to dress up a combo of mushrooms, celery and fresh parsley.

Mushroom Parmesan

You won&rsquot miss the chicken with Giada&rsquos quick and easy recipe. She grills the mushrooms until tender before baking with marinara sauce and plenty of gooey mozzarella.

Panko-Crusted Portabella Mushroom Burger

Deep-fried mushrooms and grilled pineapple make Jeff&rsquos veggie burgers out-of-this-world delicious.

Recipe Summary

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon Worcestershire sauce (Optional)
  • 1 pinch salt and ground black pepper
  • 4 large portobello mushrooms, stems removed
  • 4 kaiser rolls, split

Preheat grill for medium-high heat and lightly oil the grate.

Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms let stand for 10 minutes.

Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.


Portobello Mushroom Nutrition:

Portobello mushrooms are a great source of nutrients including selenium and potassium and still contain 5 grams of protein and 3 grams of fiber (in a 1 cup serving). While low in calories these little mushrooms still have a meaty texture and are quite filling. Along with selenium and potassium they also contain B vitamins, potassium, and copper!

Along with the mushroom I chose to add quick caramelized onions and cashew nut cheese as complimentary burger toppings along with crunchy cabbage, juicy tomato, and crisp lettuce. The combination is stellar. Tangy sweetness from the onions and creaminess from the cashew cheese compliment the meaty portobello perfectly.

I’m not going to lie, it was slight torture trying to get through taking these pictures without biting into this juicy, flavorful, stack of deliciousness.

Have you made healthy portobello mushroom burgers before? What’s your favourite kind of veggie burger stand-in? I’d love to read about it in the comments below!

How to make Portobello mushroom burgers

Start with large Portobellos that are the right size for serving on a bun.

Wash the mushrooms and pat them dry.

If the stems in the middle are large, I like to shorten them using a knife to gently trim them down.

Making the marinade

Place all the mushroom marinade ingredients in a small bowl and whisk together. They include soy sauce, vegan Worcestershire sauce, lemon juice, water, minced garlic, and spices.

The full ingredient list with measurements can be found in the recipe card at the bottom of this page.

Drizzle the marinade over mushrooms. Cover and place in the refrigerator to marinate for at least 30 minutes or overnight.

The longer they are marinated, the more flavor these burgers will have.

Baking portobello mushrooms

Normally, I go ahead and put the mushroom caps in my baking pan to marinate in the refrigerator. It just makes things easier to simply pull out and place in the oven.

When ready to cook preheat oven to 350°F.

Place the marinated mushrooms in a baking pan lined with parchment paper to prevent sticking and to make for easy cleanup. Or you can use non-stick silicone baking mats.

Bake in the oven for approximately 25-30 minutes.

Mushrooms release their water while baking so, when they are done, drain the water or use a paper towel to blot away the excess liquid.

Grilling portobello mushrooms

If grilling, use low heat. Allow to cook for approximately 20-30 minutes turning them over about halfway through the cooking process.

I like to close the lid to help them to cook uniformly. Reduce or increase grill temperature as needed.

Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings. A great addition is my Homemade Vegan Mayonnaise.

*Originally published March 2015.


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