Make Portobello Mushroom Burger? (Filled with Rich, Savory Flavor)

• Food: Portobello Mushroom Burger
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Vegetarians and meat-eaters alike will love this portobello mushroom burger dish! It’s juicy and meaty, with a deep, savory flavor.

Make this grilled portobello mushroom burger recipe the next time you need a quick and easy summer dinner! It takes only 6 ingredients and 20 minutes to prepare, but the result is enormous.

The grilled portobello mushrooms are juicy and meaty, with a tangy, savory flavor enhanced by a simple balsamic marinade.

We usually make them on weeknights when we’re in the mood for something yummy but don’t feel like cooking. They’re also a terrific choice for summer cookouts, much like conventional handmade veggie burgers.

They’re hearty, satisfying, and very excellent when served on a toasted bun with all the trimmings. They’ll appeal to meat-eaters as well.

Ingredients for Portobello Mushroom Burgers

This portobello mushroom burger recipe just requires 6 ingredients:

• Of course, portobellos! Look for ones that are tiny to medium in size and will fit perfectly on a bun.
• Tamari and balsamic vinegar add a tangy, savory flavor to the mushroom caps.
• Extra-virgin olive oil – It aids in the moistening and tenderization of the mushrooms on the grill.
• And a pinch of salt and pepper to bring out the flavors!

How to Cook Portobello Mushrooms on the Grill

You won’t believe how simple it is to grill portobello mushrooms if you’ve never done it before! Simply follow these easy steps:

Clean the mushrooms first. Remove the stems and wipe the caps clean with a moist towel.

After that, season them. Drizzle olive oil, balsamic vinegar, and tamari over the portobellos, then season with salt and pepper. Use your hands to coat them completely; it will be a little messy, but the better coated they are, the tastier they will be.

Finally, prepare to cook! Preheat a grill pan or a grill over medium-high heat. Place the mushrooms on top of each other, gill side up. Grill until grill marks appear on the smooth side of the caps and the mushrooms are soft, about 5-7 minutes per side.

That’s it!

Serving Suggestions for Portobello Mushroom Burgers

Assemble the burgers and eat when the portobello mushrooms are soft and lightly browned. I like to eat mine with mayo, vegan mayo, chipotle sauce, lettuce, tomato, pickles, and red onions on handmade bread.

However, there are a plethora of additional ways to dress these fellas up. To get you started, here are a few suggestions:

• Keep it simple. With ketchup and mustard, serve your portobello burgers.
• Take advantage of the summer herbs. A portobello mushroom burger smeared with cilantro pepita pesto is one of the recipes in my first cookbook. If you don’t have any cilantro on hand, substitute basil pesto.
• Increase the number of onions in your dish. Both pickled red onions and caramelized onions make great burger toppings.
• Go with the Greeks. Tzatziki, tomatoes, and cucumber go on top of your burger.
• Southwest is another option. For a creamy, sweet, and spicy combination, add a dollop of guacamole and pineapple or mango salsa. Add a couple of pickled jalapenos to make it extra special!

Serve with a simple green salad or grilled corn on the cob for a quick and easy weekday dinner. Pair this recipe with classic picnic side dishes like potato salad, coleslaw, pasta salad, broccoli salad, or fruit salad if you’re serving it at a barbecue. Enjoy!

Portobello Mushrooms Burger

Vegetarians and meat-eaters alike will love this grilled portobello mushroom burger dish! It’s juicy and meaty, with a deep, savory flavor.

Ingredients

• 4 large portobello mushrooms
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Tamari, for drizzling
• Sea salt and freshly ground black pepper

For Serving

• 4 hamburger buns, warmed or toasted
• Lettuce
• Sliced tomato
• Sliced red onion
• Pickles
• Ketchup, mayo, mustard
• Pesto, Guacamole, or Chipotle Sauce, optional

Instructions

1. Remove the stems from the mushrooms and wipe the caps clean with a moist cloth or paper towel. Drizzle olive oil, balsamic vinegar, tamari, salt, and pepper over the mushrooms on a rimmed plate. Use your hands to cover all sides of the mushrooms.
2. Over medium heat, preheat a grill or grill pan. Place the mushrooms on the grill pan, gill side up. Cook for 5 to 7 minutes on each side, or until the mushrooms are cooked.
3. Place the mushrooms on the buns and top with your favorite toppings.