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Juicy Grilled Portobello Mushroom Burger Recipe

Juicy Grilled Portobello Mushroom Burger

Large portobello caps are briefly marinated in a garlicky balsamic mixture, grilled until browned and tender, and served on toasted buns with optional cheese and fresh toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Mushroom Marinade
  • 4 caps Large portobello mushroom caps, about 4–5 inches wide
  • 1/4 cup Balsamic vinegar
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Soy sauce or tamari
  • 2 cloves Garlic, minced
  • 1 teaspoon Italian seasoning, dried oregano, or dried basil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
For Serving
  • 4 buns Hamburger buns, preferably toasted
  • 4 slices Provolone, Swiss, cheddar, or Monterey Jack cheese, optional
  • As needed Lettuce, tomato, sliced red onion, avocado, or pickles
  • As needed Mayonnaise, aioli, mustard, or barbecue sauce

Method
 

Step-by-Step
  1. Wipe the portobello caps clean with a damp towel. Remove the stems and scrape out the dark gills with a spoon if desired.
  2. Whisk together the balsamic vinegar, olive oil, soy sauce or tamari, minced garlic, dried herbs, kosher salt, and black pepper. Place the mushrooms in a shallow dish or resealable bag, coat them with the marinade, and let them stand for 20–30 minutes, turning once or twice.
  3. Preheat a gas or charcoal grill to medium-high heat, approximately 400–450°F (200–230°C). Clean the grates and lightly oil them.
  4. Place the mushrooms gill-side up and grill for about 4–5 minutes. Turn them and grill for another 4–6 minutes, until tender, browned, and heated through.
  5. Add a slice of cheese during the final 1–2 minutes if using, allowing it to melt over the warm mushroom. Avoid pressing the caps because that squeezes out their juices.
  6. Toast the buns on the grill for 30–60 seconds. Serve each mushroom on a toasted bun with lettuce, tomato, onion, avocado, pickles, and your preferred sauce.

Notes

Portobellos release substantial water while cooking, so brief marinating and fairly high grill heat encourage browning rather than steaming. Do not soak the mushrooms or leave them submerged in marinade for several hours. Brush on extra marinade during grilling only if needed.