Grilled Portobello Mushroom Burgers

Juicy, savory, smoky, and ridiculously easy, these Grilled Portobello Mushroom Burgers are a delicious meatless option for summer cookouts, backyard dinners, or those nights when you want something hearty without making a complicated meal.

Portobello mushrooms have a wonderfully meaty texture that makes them perfect for the grill. A quick marinade with olive oil, balsamic vinegar, garlic, and seasonings adds plenty of flavor while helping the mushrooms develop beautifully browned edges.

Pile one onto a toasted bun with melty cheese, crisp lettuce, juicy tomato, and your favorite burger toppings, and you've got a seriously satisfying garden-to-table meal.

Ingredients

For the Portobello Burgers

4 large Portobello mushroom caps
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

4 burger buns
4 slices cheese, optional
Lettuce
Sliced tomatoes
Sliced red onion
Pickles
Mayonnaise
Mustard
Ketchup
Barbecue sauce

Preparing the Mushrooms

Give the Portobello caps a gentle cleaning with a damp paper towel or clean mushroom brush.

Remove the stems. You can also remove the dark gills from the underside if you prefer a cleaner-looking burger and slightly less intense mushroom flavor. The gills are edible, so removing them is completely optional.

Try to avoid soaking the mushrooms in water. Mushrooms are naturally absorbent, and excess water can make grilling more difficult.

Make the Marinade

In a small bowl, whisk together:

Olive oil
Balsamic vinegar
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper

Place the mushroom caps in a shallow dish or resealable container.

Pour the marinade over the mushrooms and gently turn them so both sides are coated.

Allow them to marinate for about 15 to 30 minutes.

You don't need to marinate them for hours. Mushrooms are porous and can absorb flavor fairly quickly.

How to Grill Portobello Mushroom Burgers

Preheat your grill to medium-high heat, approximately 400°F to 450°F.

Clean and lightly oil the grill grates if needed to help prevent sticking.

Place the marinated mushroom caps on the grill, gill side up.

Grill for approximately 4 to 5 minutes.

Flip carefully and continue grilling for another 4 to 5 minutes, or until the mushrooms are tender and nicely browned.

If you're adding cheese, place a slice on each mushroom during the final minute or two of grilling and close the grill briefly so the cheese can melt.

The exact cooking time will vary depending on the size and thickness of your mushrooms.

Toast the Buns

While the mushrooms are grilling, place the cut sides of the burger buns on the grill for about 30 to 60 seconds, watching them closely.

A lightly toasted bun makes a huge difference.

It adds a little crunch and helps keep the bun from becoming soggy when you add the juicy mushroom and toppings.

Build Your Mushroom Burgers

Place each grilled Portobello on a toasted bun.

Add your favorite toppings.

A classic combination is:

Portobello + melted cheese + lettuce + tomato + red onion + pickle + mayo

For something smoky:

Portobello + cheddar + barbecue sauce + crispy onions

For a Mediterranean twist:

Portobello + feta + cucumber + tomato + red onion + tzatziki

For a spicy burger:

Portobello + pepper jack + jalapeños + avocado + chipotle mayo

And if you're growing your own vegetables, this is an excellent way to pile that garden harvest onto dinner.

Tips for the Best Portobello Burgers

Choose Large, Firm Mushrooms

Look for large Portobello caps that are firm and intact. They should feel substantial enough to sit comfortably on a burger bun.

Remember that mushrooms shrink somewhat as they cook, so larger caps work especially well.

Don't Over-Marinate

Portobellos don't need an all-day marinade.

About 15 to 30 minutes is plenty for this recipe.

Don't Overcook Them

You want the mushrooms tender and juicy with browned edges.

Cooking them far beyond that point can leave them dry and chewy.

Watch for Excess Liquid

Portobellos release moisture as they cook. If your mushrooms seem especially wet, give them a little extra time on the grill so the excess moisture can cook away.

Toast Those Buns

Seriously. Don't skip this step.

A toasted bun gives the burger better texture and helps it hold up to the juicy mushroom and toppings.

What Cheese Goes Best With Portobello Burgers?

Almost anything goes, but some especially good choices include:

Provolone
Swiss
Mozzarella
Cheddar
Smoked gouda
Pepper jack
Havarti
Feta

For a smoky grilled burger, smoked gouda is particularly delicious.

For a spicy version, try pepper jack.

For a classic burger flavor, cheddar is hard to beat.

Easy Topping Ideas

Turn your basic Portobello burger into something different every time with a few simple toppings.

Try:

Caramelized onions
Sautéed mushrooms
Roasted red peppers
Avocado
Pickles
Jalapeños
Crispy onions
Coleslaw
Fresh basil
Arugula
Sliced cucumber
Tomato relish
Pesto
Barbecue sauce
Garlic aioli
Spicy mayo

What to Serve With Portobello Burgers

These burgers pair beautifully with classic cookout sides.

Try serving them with:

Potato salad
Pasta salad
Coleslaw
Grilled corn
Roasted potatoes
Sweet potato fries
Garden salad
Grilled vegetables
Pickles
Fresh fruit

For an easy summer dinner, serve the burgers with grilled corn and a big bowl of whatever vegetables are currently overflowing from the garden.

Can You Make Portobello Burgers Ahead?

You can prepare the marinade and clean the mushrooms ahead of time.

For the best texture, however, grill the mushrooms close to serving time.

Cooked Portobello mushrooms can be refrigerated and reheated, but they are generally at their best when freshly grilled.

Recipe Variations

Garlic Herb Portobello Burgers

Replace the Italian seasoning with fresh chopped parsley, rosemary, or thyme. Add a little minced fresh garlic to the marinade.

Smoky BBQ Portobello Burgers

Add 1/2 teaspoon smoked paprika to the marinade and serve with smoked cheddar, barbecue sauce, and crispy onions.

Spicy Portobello Burgers

Add a pinch of cayenne or red pepper flakes to the marinade and top with pepper jack cheese, jalapeños, and spicy mayo.

Mediterranean Portobello Burgers

Skip the traditional burger toppings and use feta, tomato, cucumber, red onion, arugula, and tzatziki instead.

Frequently Asked Questions

Do I need to remove the Portobello mushroom gills?

No. The gills are edible.

Some people remove them because they prefer the appearance or texture, or because the dark gills can release a darker liquid while cooking. Leaving them intact is perfectly fine.

Can I cook these on a grill pan?

Absolutely.

Heat a grill pan over medium-high heat and cook the mushrooms for approximately 4 to 5 minutes per side, adjusting the cooking time as needed.

Can I make these without cheese?

Definitely. The grilled mushroom is flavorful enough to stand on its own, and there are plenty of dairy-free toppings and sauces that work beautifully.

Grilled Portobello Mushroom Burgers

Prep Time: 10 minutes
Marinating Time: 15 to 30 minutes
Cook Time: 8 to 10 minutes
Total Time: About 35 to 50 minutes
Servings: 4 burgers

Ingredients

4 large Portobello mushroom caps
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 burger buns
4 slices cheese, optional
Lettuce
Tomato
Red onion
Pickles
Condiments of choice

Directions

Clean the Portobello mushrooms and remove the stems. Remove the gills if desired.
Whisk together the olive oil, balsamic vinegar, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Coat the mushroom caps with the marinade and let them sit for 15 to 30 minutes.
Preheat the grill to medium-high heat, approximately 400°F to 450°F.
Grill the mushrooms for 4 to 5 minutes per side, or until tender and browned.
Add cheese during the final 1 to 2 minutes if desired.
Toast the burger buns for about 30 to 60 seconds.
Place each mushroom on a toasted bun and add lettuce, tomato, onion, pickles, and your favorite condiments.
Serve immediately.

Technical Recipe Note

Portobello mushrooms vary considerably in size and moisture content, so cooking time can change from batch to batch. If the mushrooms are releasing a lot of liquid, allow additional grilling time for the moisture to cook away. If they are smaller or thinner, begin checking them earlier to prevent overcooking.