These Vegan Portobello Mushroom Burgers are an easy meat alternative burger that both vegans and meat eaters will enjoy!
The portobello mushrooms are marinated in an easy balsamic rosemary marinade and then topped with vegan cheese, red onions, tomatoes, lettuce and avocado slices.
I’m so excited for grilling season. Last year I got my first grill and I am obessed with it. I’ve been thinking of all the things that I want to grill.
I really do love all the great vegan burger options on the market, but I wanted to create a whole food, plant-based vegan burger.
This Vegan Portobello Mushroom Burger recipe is perfect for anyone who isn’t the biggest fan of store-bought vegan burgers.
how to make the portobello burgers
Start by cleaning the mushroom caps. Remove the stems and clean the mushroom caps with a damp cloth.
Next, make the marinade. In a shallow baking dish, whisk together balsamic vinegar, olive oil, steak seasoning, tamari and fresh rosemary.
Add the mushrooms to the marinade. Marinate the mushrooms for 10-15 minutes on each side.
Heat the grill over medium heat. When the grill is hot, brush the grates with oil.
While the mushrooms cook, use a brush to baste the reserved marinade frequently.
During the last few minutes of cooking, add vegan cheese slices to the mushrooms. For this recipe, I like to use Chao cheese.
Finally it’s time to assemble the burgers.
I like to add lettuce, tomatoes, red onions and slices of avocado.
I like to grill the red onion slices on the grill along with the mushrooms. I love the flavor of grilled onions.
Since portobello mushrooms are thick and meaty, they make a great meatless burger option.
Whether your vegan, vegetarian or an omnivore, these portobello mushroom burgers are a great meatless burger option.
More recipes for anyone who loves mushrooms:
- Easy Mushroom Tacos
- Gooey Mushroom Quesadillas
- Eggplant and Mushroom Rigatoni
- Mushroom Pasta
- Mushroom Arepas
If you make this burger recipe, be sure to tag us on Instagram and leave a comment down below! We love to see what you are making.
- 4 Portobello Mushroom Caps
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Tamari
- 1 Tablespoon Olive Oil
- 1 Tablespoons Fresh Rosemary chopped
- 2 Tsp Steak Seasoning
- Avocado Oil for grilling
- 1 Red Onion, sliced
- Tomato Slices
- 4 Slices Vegan Cheese, I like Chao Cheese
- Avocado Slices
- 4 Burger Buns
- Remove the mushroom stems and use a damp cloth to wipe the mushroom caps clean.
- In a shallow baking dish, whisk together the balsamic vinegar, tamari, olive oil, rosemary and steak seasoning.
- Add the mushrooms and turn to coat. Let sit for 10-15 minutes on one side, then flip and let sit 10-15 additional minutes.
- While the mushrooms marinate, prep the grill and the burger toppings.
- Preheat the grill over medium heat. Brush the grill with oil to prevent sticking.
- Remove the mushrooms from the dish, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 5-7 minutes. Brush the reserved marinade on the mushrooms frequently.
- Top the mushrooms with cheese the last few minutes of cooking.
- You can also grill the onions and toast the buns on the grill the last few minutes of cooking.
- Assemble the burgers by adding the lettuce to the buns, then add the mushrooms, tomatoes, onion slices and avocado slices.
- Serve immediately and enjoy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 7mgSodium: 974mgCarbohydrates: 43gFiber: 6gSugar: 16gProtein: 13g
Nutrition information is just an estimate.