Ready to fire up the grill? Give beef a break with a grilled Portobello mushroom burger. The simple marinade makes them tangy and flavorful.
What is a Portobello Burger Made of?
Portobello burgers are made with Portobello mushrooms instead of ground beef like traditional burgers. The large mushroom caps are similar in size, shape and texture.
However, grilled Portobello mushroom burgers do not taste like hamburgers. The mushrooms are soaked in a savory, sweet and tangy marinade. These flavors are complimented with the usual burger toppings, such as lettuce, tomato and onion to form the perfect bite.
How to Prepare Portobello Mushrooms
It is quick and easy to prepare Portobello mushrooms for the grill. Begin by removing the stems. Then given the mushroom caps a rinse, and dry them with a paper towel or clean cloth.
Be careful not to apply too much pressure when drying the mushroom caps. They can split.
How Do I Make My Portobello Mushroom Not Soggy?
Grilling Portobello mushrooms is a great way to ensure they don’t come out soggy. The marinade and any extra moisture will drip into the grill while cooking. Pan frying or baking Portobello mushrooms may leave them soggy. Using an Air Fryer is a great option, but using a liner could result in some sogginess.
Grilled Portobello Mushroom Burger Recipe
Ingredients
- 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Liquid Smoke
- 1 Tbsp Agave or maple syrup
- 1/2 c. water
- Portobello Mushrooms (I pick bun size portobellos, one per person)
- Whole wheat or bun that is similar in diameter to the mushrooms
Burger Toppings (Optional)
- Lettuce
- Tomato
- Red or white onion
- Mustard
- Pickles
Instructions
Step 1 – Mix Marinade
Begin by mixing the Braggs Liquid Aminos, Worcestershire sauce, liquid smoke, agave and water in a large bowl or shallow baking dish.
Step 2 – Prepare Portobello Mushrooms
Next remove stems from the Portobello mushrooms. Then rinse and carefully dry them with a paper towel or cloth.
Step 3 – Marinade Portobello Mushrooms
Now sink the Portobello mushrooms in the marinade for 30 minutes, flipping halfway through.
Step 4 – Grill
Place the Portobello mushrooms on a hot grill. Cook for 10 minutes, then flip. Cook for an additional 5-10 minutes, depending on the size and thickness of your mushrooms.
Step 5 – Assemble Burger
Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard.
The beauty of burgers is each person can add their own toppings to their liking. One of my sons will only eat pickles on his. A lot of pickles! How do you like your grilled Portobello mushroom burger?
If you are cooking for a crowd, the marinade can by doubled or tripled to accommodate the number of Portobello mushrooms you need.
More Plant Based Recipes
If you like this recipe, you’ll love these easy vegan recipes too:
- BBQ Cauliflower Bites
- Pineapple and Tofu Kabobs
- Chickpea Nuggets
- Vegan Burgers
- Oil-Free Cowboy Caviar
Grilled Portobello Mushroom Burger
A simple marinade turns Portobello mushrooms into mouth watering burgers for the grill.
Ingredients
- 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Liquid Smoke
- 1 Tbsp Agave or maple syrup
- 1/2 c. water
- Portobello Mushrooms
- Whole wheat or bun that is similar in diameter to the Portobello mushrooms
- Lettuce (optional)
- Tomato (optional)
- Red or white onion (optional)
- Mustard (optional)
- Pickles (optional)
Instructions
- Mix all ingredients for the marinade in a large bowl or shallow baking dish. Other spices can be added and ingredients can be doubled.
- Remove stems from the Portobello mushrooms. Then rinse and carefully dry with a paper towel or cloth.
- Sink Portobello mushrooms in marinade for 20 to 30 minutes, flipping halfway through.
- Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough.
- Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard.
Notes
The marinade can be doubled or tripled to accommodate the number of Portobello mushrooms you will be grilling.
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