Description
Juicy portobello mushroom burgers with a balsamic-soy marinade, melty cheese (optional), and all the classic toppings—fast, smoky, and satisfying.
Ingredients
Portobello Burgers
– 4 large portobello mushroom caps
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon soy sauce
– 1 tablespoon Worcestershire sauce (optional)
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For serving
– 4 burger buns
– 4 slices cheddar or provolone (optional)
– Lettuce
– Sliced tomato
– Sliced red onion
– Pickles
– Mayonnaise or burger sauce
Optional add-ons
– 1 ripe avocado, sliced
– 4 tablespoons pesto
Instructions
1) Prep mushrooms. Wipe mushrooms clean. Remove stems and gently scrape out dark gills with a spoon (optional).
2) Marinate. Whisk olive oil, balsamic, soy sauce, Worcestershire (if using), garlic, paprika, salt, and pepper. Brush over both sides of mushrooms. Marinate 15 to 30 minutes.
3) Cook. Grill over medium heat or cook in a skillet over medium-high, 4 to 6 minutes per side, until tender and juicy.
4) Add cheese (optional). Top with cheese during the last minute and cover to melt.
5) Assemble. Toast buns and build burgers with toppings and sauce.
Notes
– Don’t overcook: Portobellos shrink—pull them when tender but still juicy.
– Oven option: Roast at 425°F for 18 to 22 minutes, flipping halfway.
– Vegan option: Skip cheese or use dairy-free cheese; double-check Worcestershire or omit.
– Tools: Grill or skillet, brush, bowl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling or Stovetop
- Cuisine: American