Portobello Mushroom Burgers

Even without the meat, these best portobello mushroom burgers are juicy, savory, and completely satisfying. The secret is in the marinade. This simple, tangy blend of soy sauce, balsamic, and garlic enhances the natural, earthy flavors of the mushrooms. Combine that with the char of the grill and you have yourself a delectable “burger” with plenty of meaty texture.   

We love our portobello mushroom burgers layered with creamy herbed cheese, thick slices of tomato, red onion, and sprouts. However, you can make it your own with any toppings you choose! Make this vegetarian mushroom recipe for a lighter take on an easy weeknight dinner or serve them alongside your favorite grilling recipes.

How do you prepare a portobello mushroom?

Whenever you cook with portobello mushrooms, be sure to properly clean them first. Remove the stems and wipe the mushroom caps with a damp paper towel to remove any dirt. Then, use a spoon or small paring knife to remove the gills from inside the caps. Now that the mushrooms are prepped, it’s time to marinate them. It’s a quick marinade that only needs 30 minutes or less—don’t let them sit for too much longer or they’ll get too salty and soggy. The final step is grilling the mushrooms. This will give them a wonderful texture that’s meaty on the inside and crispy around the edges.

Is it okay to eat the gills of a portobello mushroom?

While you can technically eat the gills of a portobello mushroom, the texture tends to be unpleasant for most. There may also be unwanted dirt trapped in between the gills. Luckily, the gills are easy to remove with a spoon or small paring knife—it’s an extra step that can go a long way in making these the best portobello mushroom burgers ever.