Portobello Burger
Big portobello mushroom caps marinated in balsamic vinegar, garlic and herbs, then grilled and served on toasted buns with melted cheese, roasted red pepper and rocket.
How to Make Portobello Burger
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Wipe the mushroom caps clean with a damp cloth and use a spoon to scrape out the dark gills.
-
Whisk the balsamic vinegar, olive oil, garlic, thyme, soy sauce, salt and pepper in a shallow dish. Add the mushrooms, turn to coat, and leave to marinate for 30 minutes, turning once.
-
Heat a grill, barbecue or griddle pan to medium-high. Grill the mushrooms cap side down for 5 minutes, then turn, brush with any remaining marinade and grill for 4 to 5 minutes more, until tender and browned.
-
Lay a slice of cheese on each mushroom for the last minute, until it melts. Toast the buns, cut side down, on the grill for 1 minute.
-
Spread garlic mayonnaise on the bases of the buns and layer with rocket, red pepper and a mushroom. Cover with the tops and serve.
Tips for Making Portobello Burger
- Scrape out the gills. They turn the marinade dark and muddy, and the burger looks and tastes cleaner without them.
- Grill cap side down first. This sears the top and keeps the juices in the mushroom while it softens.
- Do not crowd the pan. Mushrooms give off water, and if they are packed together they steam instead of browning.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
What to Serve with Portobello Burger
- Sweet potato wedges
- Coleslaw
- Green salad
Storing & Reheating Portobello Burger
Best eaten straight after cooking. The marinated, uncooked caps keep in the fridge for up to 1 day. Cooked caps keep for 2 days and reheat well in a pan.
Portobello Burger FAQ: Common Questions
How long does Portobello Burger take to make?
About 27 minutes in total — 15 minutes of preparation and 12 minutes of cooking. The recipe serves 4.
What are the key tips for making Portobello Burger?
Scrape out the gills. They turn the marinade dark and muddy, and the burger looks and tastes cleaner without them. Grill cap side down first. This sears the top and keeps the juices in the mushroom while it softens. Do not crowd the pan. Mushrooms give off water, and if they are packed together they steam instead of browning.
What should I serve with Portobello Burger?
Sweet potato wedges; Coleslaw; Green salad.
Is Portobello Burger suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Portobello Burger?
About 496 kcal per serving, with 14 g protein, 38 g carbohydrate and 32 g fat. The figures are calculated from the ingredient list and are an estimate.
Portobello Burger Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More American cooking and lunch ideas from Weekly Delight.
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
Fluffy Buttermilk Pancakes
Tall, tender pancakes with a tangy edge and a golden, even surface. The lumps in the batter are not a mistake — they…
Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
Fudgy Cocoa Brownies
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…