Monday, June 27, 2011

Portobello Mushroom Burgers

Burgers have always left me cold. When I was a kid, and my mom would take me to Burger King, she would order me a cheeseburger, hold the burger. On the other hand, I'm a card-carrying mushroom lover, so I was pretty excited to try this recipe for Portobello Mushroom Burgers. I was not disappointed.

I made these burgers on my little indoor electric grill. I can only imagine how outrageously good they would taste if cooked over charcoal. The marinade for these mushrooms is their perfect compliment, bringing out their meaty flavor. Top with a slice of provolone cheese and some fresh lettuce, serve on a bakery bun, and it's out-of-this-world tasty. I spread some low-fat mayonnaise on mine for good measure.

  • 4 portobello mushroom caps
  • 1/4 c balsamic vinegar
  • 2 tsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp minced garlic
  • salt and pepper to taste
  • 4 slices provolone cheese
 1. Rinse mushroom caps under cold water. Pat dry with a paper towel. With a spoon, remove gills from mushrooms and discard.

2. In a shallow dish, whisk together balsamic vinegar, olive oil, basil, oregano and garlic. Season with salt and pepper. Place mushroom caps in dish and allow to marinate for 15 minutes, turning once

3. Heat grill to medium-high heat (since I was using a small indoor grill, I turned it up to its highest setting). Grill for 10-15 minutes, turning mushrooms several times, and continually basting with remaining marinade. Aim for sear marks on the tops of the mushroom caps. Mushrooms are done when they are tender. Top with provolone and desired condiments.

Source: Allrecipes


  1. I'm a mushroom lover too! I've never tried removing the gills though. Is it a personal thing or is there a reason you do it - just wondering. Looks great!

  2. Love these! I always order them at restaurants, but I don't think I've ever made my own. I don't even eat red meat so I love this alternative!

  3. Abby, I am so glad to find your "burgers". I am not a huge red meat fan, I don't like touching it raw. Anyway, I am going to have to grill me up a portobello mushroom now, I love mushrooms too. Have you ever made them into pizza. I like to take out the stem, top them with pizza sauce, cheese, and veggies then wrap them in tinfoil and bake them. Take off the tinfoil for the last couple of minutes to brown the cheese. They are divine. Thanks for the inspiration for my barbq tonight!

  4. Again, a stellar recipe - these were absolutely yummy! Have been searching and searching for the right marinade, like the portobello burgers we get at our fave tavern. I might get adventurous next time and add roasted red peppers to the marinade, strain them out of that and added to the sandwich at the end. Thanks again for great recipes!

  5. Ummm... YES PLEASE! This sounds delicious! I eat vegetarian and always love a burger alternative for summer BBQs!

  6. @Charisa

    Good question. When I started cooking mushrooms, I was taught to remove the gills and continue doing it mostly out of habit. Gills can trap dirt that can be hard to remove just from rinsing. Also, I don't like the texture of them (on big mushrooms; I leave them on smaller ones). It's mostly a personal preference and absolutely nothing bad will happen if the gills are left on.

    I hope this answer helped!

  7. I love portobello mushrooms and your burger recipe looks delicious! Regarding the gills question, I've heard it said the the gills on portobellos can make the cooked product a rather unappetizing colour.

  8. This looks like a good veggie option for a burger.

  9. I was a vegetarian for two years so I love a good mushroom burger! I love the bun in the picture - I can just taste it. Must be my diet talking!
    I found you through Skip to My Lou.
    I am following your blog and can't wait to see what you come up with next. Would love a "follow back - come see me at
    Have a great day.

  10. This recipe sounds really good and simple to make. I've always wanted to try a portobello burger but have been afraid...don't know why though, I love portobellos. I think its time I had one.


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