This grilled mushroom burger recipe begins with balsamic-soy marinated Portobello caps topped with baby bellas, red onion, and melty cheese for a real mouth-watering experience.
Why this recipe works
If you love a good burger but are trying to limit or even eliminate meat from your diet, a mushroom burger is truly a delicious alternative. Made with large Portobello mushroom caps, gooey Mozzarella cheese, and tender baby Bella mushrooms, even meat eaters will be asking for seconds!
These mushroom burgers are made exclusively with the caps of Portobello, no beef involved, which means they’re an excellent recipe to make with your bounty of fresh mushrooms.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MUSHROOMS – The “burgers” themselves are made with the caps of Portobello mushrooms. Portobello mushrooms also go by the names Portabello and Portobella. We’ve also incorporated baby bella mushrooms into the mix by adding them on top along with sliced red onion.
MARINADE – Marinating the mushroom caps infuses a ton of flavor. The marinade is made with soy sauce, balsamic vinegar, Worcestershire sauce, minced garlic, salt, black pepper, and olive oil. A quick 1-2 hour bath will do these burgers so much justice.
CHEESE – You can substitute the sliced mozzarella cheese with Swiss, provolone, or Gruyere.
How to Make a Mushroom Burger
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine all marinade ingredients in an immersion blender. Blend until smooth.
- Place mushroom caps in a shallow dish upside down (gill side up). Pour marinade over the mushroom caps and let sit for 1-2 hours.
- In a medium bowl, add red onion and baby Bella mushrooms. In a small bowl combine lemon pepper, garlic salt, and olive oil. Pour olive oil mixture over the onions and mushrooms. Toss to coat well.
- Preheat grill to 350 F. Also, preheat a skillet (or the flat top side of your grill if you have one).
TIP – We use a grate and flat top combination grill. We find it to be an invaluable tool for outdoor cooking allowing us so much versatility! Alternatively, many gas grills have a side burner that allows you to cook something in a skillet while cooking on the grill. You can also place a cast iron skillet directly on your grill grates, just be sure to use a pot holder! Finally, you can cook everything in the house by using a countertop indoor grill or a grill pan. - Place mushroom caps upside down onto hot grill. Cook for 2-3 minutes, flip over with spatula and cook an additional 2-3 minutes.
- While the mushroom caps are cooking, add the onion/mushroom mixture to the skillet or flat top. Cook, turning frequently, until tender, about 4-5 minutes.
- Move mushroom caps, right side up, to the flat top. Add a slice of Mozzarella cheese to each cap, then top with the mushroom/onion mixture, followed by a second slice of cheese.
- Toast buns and use a spatula to move cheese topped mushroom caps to the buns.
Frequently Asked Questions & Expert Tips
It’s not necessary to remove the gills when making these burgers, but if that’s how you prefer it then go right ahead. Consuming Portobello mushroom gills is perfectly safe and they are typically only removed to prevent them from turning the surrounding ingredient a muddy color, which we don’t have to worry about with these burgers. Simply scoop out the gills with a spoon if preferred.
Mushroom burgers are best enjoyed right away as they tend to get soggy the longer they sit. However, you can still store any leftovers you have in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet, on the grill, or in the microwave/air fryer.
Serving Suggestions
Serve your mushroom burger with a side of potato chips, french fries, sweet potato fries (or air fryer sweet potato chips), pasta or potato salad, or grilled corn along with your favorite burger condiments. Enjoy warm off the grill.
More Mushroom Recipes
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Mushroom Burger
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup sliced baby bella mushrooms
- ½ cup sliced red onion
- 1 ½ teaspoons lemon pepper
- 1 Tablespoon garlic salt
- 1 Tablespoon olive oil
- 2 large Portobello mushroom caps
- 4 slices mozzarella cheese
- 2 hamburger buns
Marinade
- ¼ cup soy sauce
- ½ cup balsamic vinegar
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon minced garlic
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 Tablespoons olive oil
Things You’ll Need
- Flap top grill or grill and a skillet, see note below
Before You Begin
- It’s not necessary to remove the gills when making these burgers, but if that’s how you prefer it then go right ahead. Consuming Portobello mushroom gills is perfectly safe and they are typically only removed to prevent them from turning the surrounding ingredient a muddy color, which we don’t have to worry about with these burgers. Simply scoop out the gills with a spoon if preferred.
- We use a grate and flat top combination grill. We find it to be an invaluable tool for outdoor cooking allowing us so much versatility! Alternatively, many gas grills have a side burner that allows you to cook something in a skillet while cooking on the grill. You can also place a cast iron skillet directly on your grill grates, just be sure to use a pot holder! Finally, you can cook everything in the house by using a countertop indoor grill or a grill pan.
Instructions
- Combine all marinade ingredients in an immersion blender. Blend until smooth.
- Place mushroom caps in a shallow dish upside down (gill side up). Pour marinade over the mushroom caps and let sit for 1-2 hours.
- In a medium bowl, add red onion and baby Bella mushrooms. In a small bowl combine lemon pepper, garlic salt, and olive oil. Pour olive oil mixture over the onions and mushrooms. Toss to coat well.
- Preheat grill to 350 F. Also, preheat a skillet (or the flat top side of your grill if you have one).
- Place mushroom caps upside down onto hot grill. Cook for 2-3 minutes, flip over with spatula and cook an additional 2-3 minutes.
- While the mushroom caps are cooking, add the onion/mushroom mixture to the skillet or flat top. Cook, turning frequently, until tender, about 4-5 minutes.
- Move mushroom caps, right side up, to the flat top. Add a slice of Mozzarella cheese to each cap, then top with the mushroom/onion mixture, followed by a second slice of cheese.
- Toast buns and use a spatula to move cheese topped mushroom caps to the buns.
Expert Tips & FAQs
- Mushroom burgers are best enjoyed right away as they tend to get soggy the longer they sit. However, you can still store any leftovers you have in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet, on the grill, or in the microwave/air fryer.
Nutrition
Chef Antoine Davis
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