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A juicy portobello mushroom makes a terrific stand-in for a traditional burger, especially after it has been soaking in a flavorful marinade, as it does in the vegan portobello mushroom burger recipe. Whether I grill, bake, or pan-sear the mushrooms, they turn out tender, savory, and substantial enough to satisfy even the biggest burger cravings. It takes me just 20 minutes to have it ready and on a delicious bun with my favorite toppings.
As soon as cookout season arrives, these vegan grilled portobello mushroom burgers make a weekly appearance on my dinner table. And if we are not in the mood for buns, I make portobello mushroom steaks instead. These burgers require very little prep and can be customized with endless toppings. The homemade marinade gives every bite a rich savory flavor, which is what makes them really stand out. If you love plant-based burgers but do not want to deal with prepping a patty, this recipe is for you.
Moving from traditional foods to a strictly vegan diet can be quite an adjustment, and in my experience, it has been my husband who has been missing and longing for certain foods the most. I first made these burgers after trying store-bought vegan patties, which never really satisfied his craving. Then one day, I found the most gorgeous portobello mushrooms, which I could not bring myself to cut up. Burgers it was. And that was the first time I truly saw my husband enjoy a plant-based burger. And when I made vegan mushroom bacon, he asked me if there was anything I could not do with mushrooms. Ha!
Big meaty portobello mushrooms have an amazing texture that makes them a satisfying centerpiece without needing processed meat substitutes. Combined with a robust marinade and fresh topping, they create a burger that is packed with flavor and loaded with fresh wholesome vegetables. From the perspective of a health coach, I cannot fault this meal. It has everything anyone could ever want from a burger.
A vegan grilled portobello mushroom burger may look super fancy, but they are so easy to make. Which is just one more reason to love this recipe. After cleaning the mushrooms and brushing them generously with the marinade, they can be grilled outdoors, cooked in a grill pan, or baked in the oven until tender. Once they are finished cooking, all that’s left to do is assemble the burgers with all my favorite toppings.
I remember attending one cookout armed with a baking dish full of portobello mushrooms, which had been marinating overnight. We set up our grill and got started when a certain gentleman started laughing at the fact that we were grilling mushrooms. It was all in good fun, but my husband and I know how good these are, so we did not even take offence. A few minutes later, the same gentleman was putting out flames over his beef patties, which now resembled charcoal. I offered him one of our burgers, which he graciously accepted, and I could see the look of disbelief on his face after his first bite. He had humble pie for dessert, of course. Ha! Make sure you try this recipe at your next cookout.
🥘 Ingredients
The ingredient list for vegan grilled portobello mushroom burgers is wonderfully simple since the marinade does most of the work. This is everything I use to build bold flavor:
Portobello mushrooms: I look for large, firm mushroom caps that are roughly the same size so they cook evenly and fit nicely on burger buns.
Marinade: You can use any marinade of your choice, but I love using my homemade steak sauce.
Oil (optional): A drizzle helps prevent sticking when grilling or baking, although I sometimes skip it if my grill or pan is well seasoned.
Burger buns: I usually choose sturdy whole wheat or brioche-style vegan buns that hold up well to the juicy mushrooms.
Toppings: I like layering my burgers with crisp lettuce, ripe tomato slices, ketchup, mustard, vegan mayo, pickles, and extra steak sauce for a classic combination.
🔪 How To Make
Once the mushrooms are prepped and marinated, the rest of the recipe for vegan grilled portobello mushroom burgers comes together quite quickly. This is how I make them:
Prepare the mushrooms: First, I gently remove the stems, then use a spoon to scrape out the gills if desired.
Marinate overnight, then cook: Next, I brush both sides of each mushroom generously with my steak sauce, place them in a dish, cover, and refrigerate for at least 1 hour. Then I either grill or pan-sear over medium heat for 3-5 minutes per side. Or place the mushrooms on a baking sheet and bake at 350F for 15 minutes per side.
Assemble burgers: I place each cooked mushroom on a toasted bun and layer it with lettuce, tomatoes, pickles, sauces, and serve immediately.
My #1 Secret Tip for this vegan grilled portobello mushroom burger recipe is to let the mushrooms marinate overnight whenever possible. Portobello mushrooms act like little sponges, and the extra time allows them to absorb much more of the marinade, creating a burger that is packed with flavor all the way through instead of just on the surface.
Other Tips To Keep In Mind:
- Pat the mushrooms dry: I always wash my mushrooms to remove any dirt, then let them dry completely before marinating them.
- Remove the gills: This is not a necessity, but in my experience, they add an earthy flavor and tend to give the marinade a muddy appearance. It is a personal choice, but I prefer removing them.
- Save the stems: I keep the stems and use them in stir-fries, soups, or pasta sauces, so nothing goes to waste.
- Coat generously: I use about 1/4 cup of marinade per mushroom. This keeps them juicy and full of flavor.
- Toast the buns: A lightly toasted bun stands up much better to the juicy mushrooms and helps prevent the burger from becoming soggy.
📖 Variations
These vegan grilled portobello mushroom burgers are just as versatile as any other burger. These are a few ways I have served them:
BBQ mushroom burgers: For a smoky BBQ version, I marinate the mushrooms in 1 1/4 cups vegan BBQ sauce, then top each burger with grilled onion, 2 tablespoons creamy vegan coleslaw, and 2-3 dill pickle slices. This is one of my favorite cookout combinations.
Italian portobello burgers: Instead of steak sauce, I brush the mushrooms with 1 1/4 cups healthy marinara sauce mixed with 1 tablespoon balsamic vinegar, and top with a slice of vegan mozzarella and fresh basil leaves. Sometimes I place the mushrooms under the broiler to get the cheese melty and golden.
Southwest style: Whenever I am craving something with a little spice, I top each mushroom burger with 1/4 sliced avocado, some pineapple pico de gallo, and a few pickled jalapenos. I finish the burgers with vegan taco sauce. This is my husband’s personal favorite.
🍽 Serving Suggestions
If you want to serve these vegan grilled portobello mushroom burgers with fresh and tangy side dishes, I recommend trying them with an apple walnut salad or apple cider vinegar coleslaw. And if the thought of traditional French fries seems overdone to you, make some oven baked asparagus fries instead, and serve them with vegan tartar sauce for dipping.
The last time I made these burgers, I was going for a diner-style dinner, which meant healthy baked French fries and a side of homemade vegan ranch dressing. In addition to the usual burger toppings, I also added chickpea vegan sausage crumbles for a crunchy savory layer. We finished with vegan peanut butter cup milkshakes for dessert.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooked mushrooms separately from the bins and toppings in an airtight container for up to 4 days. Keeping everything separate helps preserve the best texture.
Freezing: I do not recommend freezing cooked portobello mushrooms, as they release a lot of moisture after thawing.
Reheating: I like reheating the mushrooms in a skillet over medium heat, on the grill, or in a 350F oven until warmed through.
❓Recipe FAQs
Mushrooms naturally release moisture as they cook, but there are a few things that help. I always pat them dry after washing, avoid overcrowding the grill or pan, and cook over medium heat so the excess moisture can evaporate instead of steaming the mushrooms.
A fully cooked portobello mushroom should be tender enough to pierce easily with a fork while still holding its shape. The mushroom will shrink slightly as it releases moisture, and both sides should have a rich golden-brown color. If it is still firm or spongy in the center, give it another minute or two per side.
Rubbery mushrooms are usually a sign that they were either overcooked or cooked over a heat that was too low for too long. I cook mine over medium just until they are tender, then remove them from the pan or grill right away. Letting them rest for a couple of minutes before serving also helps them stay juicy instead of becoming chewy.
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Vegan Portobello Mushroom Burgers
A juicy portobello mushroom makes a terrific stand-in for a traditional burger, especially after it has been soaking in a flavorful marinade, as it does in the vegan portobello mushroom burger recipe. Whether I grill, bake, or pan-sear the mushrooms, they turn out tender, savory, and substantial enough to satisfy even the biggest burger cravings. It takes me just 20 minutes to have it ready and on a delicious bun with my favorite toppings.
Servings: 4
Calories: 83kcal
Servings suggestions (see post for more):
Marinate Overnight (optional for optimal flavor)
Serve with toppings of your choice!
- My #1 Secret Tip for this vegan grilled portobello mushroom burger recipe is to let the mushrooms marinate overnight whenever possible. Portobello mushrooms act like little sponges, and the extra time allows them to absorb much more of the marinade, creating a burger that is packed with flavor all the way through instead of just on the surface.
- Pat the mushrooms dry: I always wash my mushrooms to remove any dirt, then let them dry completely before marinating them.
- Remove the gills: This is not a necessity, but in my experience, they add an earthy flavor and tend to give the marinade a muddy appearance. It is a personal choice, but I prefer removing them.
- Save the stems: I keep the stems and use them in stir-fries, soups, or pasta sauces, so nothing goes to waste.
- Coat generously: I use about 1/4 cup of marinade per mushroom. This keeps them juicy and full of flavor.
- Toast the buns: A lightly toasted bun stands up much better to the juicy mushrooms and helps prevent the burger from becoming soggy.
Calories: 83kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 625mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin C: 3mg | Calcium: 13mg | Iron: 3mg