Portobello Mushroom Burger

This portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.

Grilled Portobello Mushroom Burger

The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simple balsamic marinade deepens their tangy, savory flavor.

We often cook them on weeknights, when we’re craving something tasty but don’t really feel like cooking. But like regular homemade veggie burgers, they’re a great choice for summer cookouts, too. Served on a toasted bun with all the fixings, they’re hearty, satisfying, and absolutely delicious. Even meat eaters will love them!

Portobello Mushroom Burgers on plates with potato salad

Portobello Mushroom Burger Recipe Ingredients

You only need 6 ingredients to make this portobello mushroom burger recipe:

  • Portobellos, of course! Look for small to medium-sized ones that will fit nicely on a bun.
  • Tamari and balsamic vinegar – They infuse the mushroom caps with tangy, savory flavor.
  • Extra-virgin olive oil – It helps the mushrooms get moist and tender on the grill.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Grilled Portobello Mushroom Burger on a bun with lettuce, tomato, and onion

How to Make Grilled Portobello Mushrooms

If you’ve never grilled portobello mushrooms before, you won’t believe how easy it is! Just follow these simple steps:

  • First, clean the mushrooms. Remove the stems and use a damp towel to wipe off the caps.
  • Next, season them. Drizzle the portobellos generously with olive oil, balsamic vinegar, and tamari, and sprinkle them with salt and pepper. Use your hands to make sure they’re fully coated – it’ll be a little messy, but the better coated they are, the more flavorful they’ll be.
  • Finally, cook! Preheat a grill or grill pan over medium heat. Put on the mushrooms, starting with the gill side up. Grill for 5-7 minutes per side, until grill marks form on the smooth side of the caps and the mushrooms are tender.

That’s it!

Portobello Sliders with cilantro pesto

Portobello Mushroom Burger Serving Suggestions

When the portobello mushrooms are tender and lightly charred, assemble the burgers, and eat! I like to serve mine on a homemade bun with mayo, vegan mayo, or chipotle sauce, lettuce, tomato, pickles, and red onions. There are tons of other ways you could dress these guys up, though. Here are a few ideas to get you started:

  • Keep it classic. Serve your portobello burgers with ketchup and mustard.
  • Embrace summer herbs. In my first cookbook, I share a recipe for a portobello mushroom burger slathered with cilantro pepita pesto. If you don’t have cilantro on hand, try using basil pesto instead.
  • Amp up the onions. Pickled red onions and caramelized onions are both fantastic burger fixings.
  • Go Greek. Top your burger with tzatziki, tomatoes, and cucumber.
  • Or Southwest. Add a scoop of guacamole and pineapple or mango salsa for a creamy, sweet, and spicy combo. Take it over the top with a few pickled jalapeños!

For a quick and easy weeknight dinner, round out the meal with a simple green salad or grilled corn on the cob. If you’re making this recipe for a cookout, pair it with classic picnic side dishes like potato salad, coleslaw, pasta salad, broccoli salad, or fruit salad. Enjoy!

portobello mushroom burger recipe

More Favorite Summer Dinners

If you love this grilled portobello mushroom recipe, try one of these summer dinner recipes next:

For more easy dinner ideas, check out this post!

Portobello Mushroom Burger

rate this recipe:
5 from 16 votes
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Serves 4
This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.


  • 4 large portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Sea salt and freshly ground black pepper

For Serving


  • Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
  • Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
  • Place the mushrooms onto the buns and serve with desired fixings.



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Annie

    5 stars
    I have been making these for a few years, ,
    but I add cooked Rice and black lentils
    or sometimes a fried egg
    In the stem after it’s cooked.
    As it adds Protein to this meal.
    I also put this on toasted sour dough bread etc.
    my husband says this is better then a juicy
    Meat hamburger any time.

    • Phoebe Moore (L&L Recipe Developer)

      Sounds delicious! So glad you love the recipe.

  2. Kim

    I made this recipe for lunch today. The combination of the balsamic vinegar and tamari wasn’t appealing to me. Next time I’ll use one or the other. Thank you for offering vegan/plant based recipes!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kim, I’m glad you’re enjoying the recipes!

  3. Stephanie

    Delicious! Recently gave up eating meat and this reminded me a steak! Quick and easy! Thanks!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  4. Carlos

    5 stars
    This is a very quick and delicious recipe. I left the tamari out because I’m working on the road and the local grocery did not have it. But even with that one ingredient left out. This is a good burger! Think I’m gonna make another after this post.

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  5. Colin Green

    5 stars
    Simple and delicious
    Must remember to take the stalk out and It helps a littel to part cut the onion through to aid the bite

  6. Brandi

    5 stars
    we eat this at least every week

  7. Donna

    5 stars
    Just made for lunch! Delicious! May even satisfy my husband…the cheeseburger lover!

    • Jeanine Donofrio

      I’m so glad the recipe was a hit!

  8. Andrea J

    5 stars
    I fixed this recipe and simply loved it and will be fixing quite often.

  9. Jody L

    5 stars
    Amazing! We used avocado as a substitute for guacamole or pesto and it all came together so nicely. Incredibly delicious. Will be making this again.

  10. Regan

    5 stars
    simple but so good

  11. Anglinia Rose

    5 stars
    This recipe is so versatile which makes it fun to recreate over and over again. Thanks for the recipe!

  12. 5 stars
    Jeanine, this recipe was delicious. I decided to add Swiss cheese because I am a sucker for a great mushroom-swiss burger. Which speaks volumes because my taste buds personally are not a fan of mushrooms. The flavors in your recipe were sublime. The ingredients as fresh as it gets and the colors beautifully vibrant. This recipe was a work of art if you will.

    • Jeanine Donofrio

      yay!! I’m so glad you enjoyed the recipe!

  13. Sabrina from newkitchenlife.com

    great alternative burger, thank you

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.