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Vegan Portobello Mushroom Burger
This vegan portobello mushroom burger is packed with flavor and is so easy to make!
Made with a balsamic-soy sauce marinade and plenty of rosemary and garlic flavor.
This portobello burger is so tasty it’s even good enough for meat eaters – it has a flavorful umami taste and the best ever texture.
You’re going to love this recipe for fuss-free summertime grilling, perfect for vegans, vegetarians and Meatless Mondays too!Ingredients:
- Portobello Mushrooms – Try to get pretty large mushrooms that are nice and intact.
- Balsamic Vinegar – The secret ingredient to the best ever mushroom burgers.
- Olive Oil – Any oil is fine, but I like the flavor of olive oil.
- Soy Sauce – I used low sodium.
- Garlic & Onion – I just used powder to get the flavors easily!
- Smoked Paprika – Paprika and mushrooms together are a great pair.
- Rosemary – I used dried, but you can use fresh, just add a bit extra to the marinade.
- Toppings – I used red onion, spinach, tomato and ketchup on a toasted bun.
Grilled Portobello Mushroom Burger Recipe
Balsamic vinegar is one of my favorite flavorings, especially for mushrooms and grilling!
I love making a balsamic glaze to top so many recipes, but it’s the perfect base for a super flavorful marinade.
Grilled mushroom burgers are always my favorite but you can also cook them on the stove, or in the oven at 400F for about 20 minutes or so until soft.
Some other delicious toppings would be avocado, grilled onions, melted vegan cheese, arugula, pesto, pickles or butter lettuce! It’s also delicious with Vegan Chipotle Sauce.
While I love brioche and pretzel buns, a good old fashion toasted bun is also great, and what I used for this recipe.
You can also forget the bun and put everything in a lettuce wrap!
How to Cook Portobello Mushroom Burgers
Marinating Mushroom Burgers
To start making this easy portobello mushroom burger recipe, start by mixing together the balsamic vinegar, olive oil, soy sauce, rosemary, paprika, garlic and onion.
Now wash your mushrooms and remove any larger stems – you can remove the whole stem if you want, but I don’t mind it short.
Place the mushrooms in a shallow dish or plastic bag and pour the marinade over them.
Flip and move around to evenly coat and marinate for 10-25 minutes, flipping halfway through.
Grilling Portobello Mushrooms
Once the mushrooms are almost done marinating, turn your grill to medium heat (about 350F) and spray with non-stick spray to be sure they won’t stick.
Once hot, add the mushrooms and cook for 4-6 minutes per side, or until soft with grill marks showing.
Brush on remaining marinade throughout grilling until it’s all used up.
Then remove from heat and serve on a toasted bun with toppings of choice!
Or, add some of my Vegan Buffalo Sauce for some spice!
Vegan Grilled Mushroom Burger
This vegan mushroom burger recipe has a thick, meaty texture for those wanting to add more plants to their diet!
It’s a great beef alternative, and I also love that it’s all natural and not processed like many meat substitutions you can get at the store.
The tangy, savory charred flavor in these portabella burgers is so irresistible, with minimal effort!
You can store the mushrooms in an air tight container in the fridge for a couple days, but I recommend eating them the day you make them for best results.
If you do want to reheat them, I would do so on the stove with a little oil until warm!
This portobello burger recipe is:
- Ready in No Time!
Check out these other easy vegan sandwich recipes!
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- 4 Portobello Mushrooms
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- 1 Tbsp Soy Sauce
- 1/2 Tsp Dried Rosemary
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Toppings of Choice*
- Mix together balsamic vinegar, olive oil, soy sauce, rosemary, paprika, garlic and onion powder until well combined, set aside.
- To prepare the mushrooms: wash them and remove any thick parts of stems - you can remove the whole stem if you'd like, but I don't mind them short.
- Place in a shallow dish or plastic bag and pour marinade on top, moving the mushrooms around to fully coat.
- Marinate for 10-25 minutes, flipping the mushrooms half way through if using a dish or flipping the bag if using a bag.
- Heat grill to medium (about 350 F) and spray with non-stick spray to be sure they won't stick.
- Once hot, add mushrooms and cook for 4-6 minutes per side, or until soft with grill marks showing. Brush on remaining marinade throughout grilling.
- Remove from heat and serve on a toasted bun with toppings of choice!
*I used red onion, spinach, tomato and ketchup on a toasted bun.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 228mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g