Portobello Mushroom Burgers

Wow! The cheese really makes this a treat. I tried grilling this on my Foreman grill for just a few minutes, and it comes out perfect!

Honestly, as a real meat lover, I could replace hamburger forever with grilled portobello! The taste is beyond belief. Simplified things a bit, as some men might. Just used a dish of olive oil, added a dash of salt and pepper and brushed it on. I also did the same to 1/2" thick cuts of onion and grilled them side by side (onions a little longer of course). When they were both finished, I topped the mushroom with the thick cut onion and topped that with provilone. What a surpise I am telling you. Good luck and Thank you!

I love this recipe and can eat this every day. I serve this on a whole grain bun with some roasted red peppers, a slice of red onion, and red (or green)lettuce. An excellent sandwich! I have also broiled the mushrooms in my toaster oven, and the results are just as good as grilling them.

Absolutely delicious! My husband was surprised at how meaty and satisfying these were. I used fresh basil as opposed to dried and they turned out great. I also only marinated them for about 10 minutes since I have had experiences in the past where the mushrooms soak up too much of the vinegar and end up tasting sour. A great vegetarian alternative!

I scaled this down to serve one (incl marinade - didn't double the vinegar), and it turned out great. Took another reviewer's advice and added fresh basil, which was delish. Swapped feta for provolone. Broiled the mushrooms (along with rings of onion to go on top) in my tiny toaster oven, and it worked out just fine. Used ciabatta bread, which I'll change next time to something less dense. Delicious, reliable marinade for mushrooms. Thanks for the recipe.

Move over, steakburgers!! With these, your most ardent beef lover can be completely satisfied. My husband is all about the beef. He had to agree, these sandwiches give a burger a real run for its money! Grilled, carmelized onions are a nice addition, as is a slice of tomato and/or avocado. We like it topped with Gruyere, and have also used Brie to rave reviews. I have taken lately to adding a couple of spritzes of soy sauce to the marinade to increase the complexity of flavor, as well as to salt perfectly. I've also added a tsp of Dijon mustard, as well as a bit of chopped, fresh rosemary from the garden, both with tasty results. You can vary the marinade how ever you want. Easiest way to marinate (mess-free, too!) is to combine all ingredients in a ziplock. Replacing the balsamic with half the measure of rice wine, 1 Tb chopped, fresh ginger, a little brown sugar and 3 Tb soy sauce makes a nice Asian variation. For those who found the vinegar taste to be overwhelming, it could be that you left it to marinate too long. 10-15 minutes produces the best results. If the timing is right, then I'd suspect the brand of balsamic is the culprit. It's best to buy only genuine Modena balsamic. Granted, it will set you back a few bucks, but the results are incomparable. The flavor is robust, yet incomparably smooth, with none of the acidic sharpness you get with cheaper brands. Make sure you toast your bun, because those portobello caps are juicy. A+ meat alternative meal!

Portobello mushrooms are really crimini mushrooms that were allowed to grow to a larger size for a realtaste of beef peel the top of the mushroom from the outside edge th the center rotating as you go and spoon out the gills with a soup spoon, then marinate in fresh lime juice turning every 20 min. then grill and sit bak ...you'll swear your eating a hamburger...enjoy

Fantastic!! I found the amount of aioli sauce to be enough for 6 portobello mushrooms. I served them on wheat buns that I basted with olive oil and grilled until lightly toasted. I also made "Baked French Fries I" from this site to go with them. To die for!! Thanks for the recipe!

These were pretty good. I don't have a grill so I broiled them. We ate them on a toasted French baguette, with a triple cream brie. It was lacking something so we added raw red onion, which did the trick. Next time I'll use goat cheese and add arugula.

My hubby loves making these. The kids think they're great and have enjoyed them also with cheddar, monteray pepper jack, and mozarella cheeses. Once the "burger" is assembled we like to top the mushroom with some marinara sauce and serve on toasted portuguese rolls. Wonderful!

These were really,really good. Great pairing it with grilled onion. I usually don't cook with this type of mushroom, so I didn't remove the gills inside(big mistake). It looked like black ink running off the shroom. So my tip would be, don't forget to scrape the gills off.

This was pretty good. Due to time constraints, I did not marinade this for more than 5 minutes. Next time I might add a dash of red chilie flakes for a kick. I broiled these on low keeping a close eye. I also threw some tomato slices on the pan and slow broiled them. I topped it off with a grilled red bell pepper. Super tasty.

Balsamic Vinegar and Portobello mushrooms are one of those perfect combination. Sometimes I cut the mushrooms into large chunks layer them in a hoagie bun top with the cheese and make them into a cheesesteak type sandwich. Yum!

Fantastic! My boyfriend was kind of put off at first when he heard we were having mushroom burgers, one bite and he was hooked. I served mine on a cheese bun, with avocado, sautéed onions. I also made some garlic mayo with a bit of cumin in it. I served it with home-fries and we dipped the fries into the mayo as well... yummy!

Incredible! I took one bite standing in the kitchen and couldn't stop eating! I devoured the whole thing right there! I made my own aioli sauce with 2 cloves garlic, juice of 1/2 of 1 lemon, about a tablespoon of EVOO, and one egg yoke and blended it in my magic bullet. The perfect tart/spicy spread!

Mmm these were pretty good! Followed the recipe verbatim, it was quick and simple, an ideal weekday meal. I made carmelized onions which went nicely with the melted provolone...yum!

I ended up pan frying the the caps instead of grilling them so they weren't as "crispy" but the marinade was fantastic. I put the caps on fresh toasted sourdough with cheese. a slathering of fresh made guacamole and a think slice of tomato and i was amazing.

Yummmmmmmmmmmmmmmm!!!!! Delicious! I didn't have a way of grilling these, so I just sauteed them until done and they were scrumptious! A real vegetarian treat. My husband thought they were great, too. I will definitely make this one again. Thanks!

I've made these three times this summer, and they're great every time. They're good with feta, too.

These were great! Didn't change a thing!

tried this for the first time and it was a hit! hubby couldn't stop raving about it. used goat cheese instead of provolone since we are dairy-free and used a cast iron grill pan on medium low and the portabellas turned out awesome! thanks for posting bob!

This was great, and very easy to prepare. I didn't have any provolone. We ate ours on buns with grilled onions and parmesean. Will try the provolone next time. I've tried to make portobellos before and they always turned out dry. These were just as good, if not better than any restaurant mushrooms I've had.

This was great despite the fact that I broke the mushroom trying to remove the stem. I also cooked it indoors, on top of the stove. That worked fine. I topped mine with Bleu Cheese and grilled onion as other suggested. I think any cheese would work, go for what you like.

Delicious! This was very easy to make. I cut the mushrooms in half after cooking and served as sliders on ciabatta bread.

This deserves to be made on a regular basis during grilling season - top notch! I didn't use the entire 1/4 cup of balsamic vinegar and opted to use fresh basil and oregano which I think made a huge difference. Next time, I'll take the suggestions of others and caramelize some onions to throw on top. So good! Thank you for sharing this recipe!

Very tasty! I didn't have any garlic on hand so I used a little garlic salt. Served on a toasted bun with swiss cheese, tomatoes and herbed mayonnaise. Yum. Will make again!

Very good especially with aioli sauce. Loved the cheese on top. Just thought the balsamic vinegar was a little overpowering.

This was a great recipe. I used 1 tablespoon of fresh basil instead of the dry basil. It was yummy. Next time I will use fresh oregano.

Excellent! This is delicious and easy. The portabella is so moist and the marinade is incredible. The cooking times were perfect. Thank you!

These were okay. I quite enjoyed the flavor (we love balsamic vinegar and have it on salad pretty much every day), but the vinegar flavor overpowered all the other flavors, including the cheese, the bun, and the actual mushroom flavor. I think these mushrooms would be better over rice or pasta than on a bun. Next time I'm going to try simply brushing the mushrooms with oil, seasoning them with salt and pepper, and grilling them. That way the great mushroom flavor will shine through.

These were great! I marinated mine all day before cooking them on the BBQ in the evening. I also added roasted peppers to them.

This is a great recipe and easily expandable with extra toppings to intensify the flavor. On my George Foreman grill, I grilled: fire-roasted red pepper, small amount of artichoke heart and red onions. With a pastry brush, I lightly coated some Artisan bread and grilled this also). Then grill the Portobello mushrooms. Pat the mushrooms dry after grilling or the bread will become soggy. Put it all together. Top with a few pieces of green leaf lettuce. A very colorful, tasty, and filling meal.

For lunch almost every day I have portobello mushroom broiled with olive oil, garlic and Herbes de Provence and then wrap it in thin pita bread, with tomatoes slices and a little bit of light mayo. Out of this world lunch.

A little too tangy for me but not bad. I will need to tone down the balsamic next time. Did mine in the oven on rack with pan to catch drippings. Mushrooms were done in the right amount of time.

Our favorite meal lately. I follow this recipe to the "T" and it is perfect. I use my whole wheat bread recipe to make the buns and it makes a great pairing. Absolutely love it. We used to go to a fancy restaurant where my DH always ordered the marinated portobellos... This tastes exactly the same but doesn't cost $30 per plate.

I have made this recipe twice now and both times for separate groups of people. Everyone has LOVED it so far!! I want to make this a lot more, and honestly I wouldn't change a thing in the directions.

I think I liked the idea of these "burgers" more than the actual burgers. They may have been better with some sauteed onions and crispy turkey bacon. Probably won't make these again. Sorry!

These were pretty good for my first mushroom burger! Will definitely try again sometime!

These were soooo good! Didn't change anything!

I thought this was pretty amazing. I used Sharp provolone from the deli. Whole wheat buns from the bakery, smeared left over marinade on the bottom bun and made a avocado mash (avocado, diced red onion, ez pepper, ez cajun seasoning, lemon juice to taste) for the top bun. Added tomato, red onion and spring greens mix. Delicious! I think the guac (or mash as I call it), really adds depth and flavor that others seem to suggest is missing.

Very easy and filling sandwich.On a hard roll with vegan cheese ,roasted red peppers and red onion makes it even better! Delicious!

I have used a similar recipe from Vegetarian Times. These are easy on the grill or the broiler and are delicious!

I love this recipe! So much flavor and the mushroom takes in all the marinade. It's so good, all my meat eating family thought a mushroom burger was gross until they tried this, and they were very surprised.

Way too vinegar-y for my liking. Prefer other porobello mushroom recipes to this one.

Great recipe! We have made these a few times already, and will definately make them again. The balsamic vinegar goes perfectly with the mushrooms. This time we lightly toasted the buns and served them with just the cheese. It was perfect.

Amazing! We topped our "burgers" with avocado, arugula, and grilled onions. This was the first mushroom burger I've ever had, and it was absolutely delicious. With vegetarian meals this good, who needs meat?!

This tasted great but I found the mushrooms to be holding on to the marinade too much and when I ate the burger the marinade dripped everywhere!!!! Maybe it's because of how I baked it, I would have liked baking directions since not everyone has a grill.

These shroom' burgers are so good. The mushrooms are magical .... but not that kind of magical... but almost. My only tip is to toast your buns. These mushrooms are juicy and will wet your buns. So get 'em nice and crispy or the first bite will leave you with a soggy mess. I spread some garlic aoli on these bad boys and they were so bad... they were good... so good...

It's making my mouth water just thinking about how yummy they were :)

This was absolutely amazing... better than a regular hamburger. This was my best meal so far since going vegan. Even my carnivorous son and hubby were surprised how good it was when I let them have a bite. My son kept looking at my burger as he ate his regular hamburger. I highly recommend this recipe... as is!

I cannot believe a portobello mushroom could taste so good! I've made this recipe about 5 times now. The only thing I changed was double the marinade. (I do this with almost every recipe.) I didn't want my mushrooms to dry out. I would highly recommend this recipe. Your friends and guests won't believe this is a mushroom burger! Also, just in case this is helpful to anyone, I grilled these on my George Foreman. :-)

My very carnivorous boyfriend said he'd be completely willing to switch from burgers to these mushrooms... he asked for them again two days later! We make them with blue cheese crumbles (melted into the gills) and caramelized onions on top. Amazing!

Excellent. Didn't have basil and doubled the garlic. Topped it with blue cheese, carmalized onions, lettuce, and Dijon mustard. Suburb.

This was yummy! I added some roasted bell pepper and a tomato and used swiss cheese. And I also added caramelized onions. Thank you!

I've made these "burgers" on the grill and in the broiler and the flavor is great either way. Make sure to flip your mushrooms over to let some of the excess marinade drain out, or your burger will be mushy!

De-Lish!!!! Make it your own with your own creative toppings and bun. I topped mine with grilled red peppers and onions that were also marinated in the same as the mushrooms.

We could eat this every day! Even my husband, an avowed meatatarian, loves this.

Delicious! The marinade was awesome. I grilled them on our George Foreman grill and they came out perfect.

I have to disagree with the majority. Husband went fishing so I thought I would try one for breakfast since I bought a package of three mushrooms. Good thing I did. I didn't like it at all, and I'm sure my husband of 36 years of wedded bliss would not have been very happy if I served one of these to him. I had not read any reviews and followed the recipe exactly. The vinegar taste did it in for me. Sorry Bob, not everybody likes the same thing.

I did these under the broiler. I do not have a drip pan or a wire rack, so I just put some foil over a baking pan and punched a few holes in it here & there with a toothpick. Came out delicious! I also used swiss instead of provolone cheese and added lettuce, tomato, red onion & mayo to the burgers.

These are the best burgers I've ever ate. I've both grilled and baked in the oven and they are always delicious and full of flavor. It is important to use a good quality of balsamic vinegar. We use the Olive Garden brand and they come out excellent with a sweet taste. The marinade can be thrown together in minutes. My kids request these burgers all the time. Since my husband and I don't eat red meat, this is a great treat.

DAS GOOD YAH!!

Well, I liked them. They were a little bland, but I used the provolone cheese and also grilled some sweet onions and topped with a slice of tomato and I thought it was very good and a really nice change from the usual. I can only give this a 3 though because my husband absolutely hated it, and he's a real mushroom lover, so go figure. He said it was "too weird" and he thought the texture was "gross." It was really fun and easy to make though, and I really liked it, so I wouldn't discourage anyone who REALLY likes mushrooms from trying this.

My husband ate this, but he said it was a really good texture but too sweet-tasting and not the best flavor.

The basic idea and ingredients are really good but I made a few modifications. Based on other reviews and personal preference I scaled way back on the vinegar, in fact I think if you use 1/4 cup olive oil and 2 tablespoons of vinegar it's a much better ratio. I left out the oregano and used fresh basil...I really didn't want the taste of the mushroom to be overpowered by herbs and vinegar. I put avo, fresh tomato and carmelized onion on the bun as well...delish. Would also be good low carb with no bun at all.

This recipe gets 5 stars from me! I made them a couple weeks ago and they were delicious. I actually didn't have Provolone so I used Colby Jack but I will make sure to use Provolone next time- I love Provolone but I don't keep it on hand. I thought it was delicious with the Colby Jack but I bet it would be even better with Provolone. I marinated in a ziplock bag. Try this with some grilled asparagas- there is a simple recipe also on allrecipes that I used- it's basically just olive oil and salt and pepper to taste. Delicious!

Great base recipe!! I followed the reviews and added caramelized onions. But thought I'd add a little more variety to it. I didn't use the cheese in my attempt to lay off the dairy. Instead I topped my burger off with the caramelized onions, some leftover roasted butternut squash, crumbled cashews (since cashews are often used to make vegan cheese), spinach, and some mayo/ketchup spread. It turned out pretty bomb. The squash added a creamy texture to make up for the cheese and the mild sweetness was a nice balance to the balsamic. The cashews added a nice crunchy texture and made it more filling. Ooh. Plus, I used brioche buns. Ohhhhhh. Can't beat brioche. ;)

I followed the directions exactly. The vinegar was overpowering and ruined 4 good mushrooms.

WOW...Super yummy, super easy, super healthy (the perfect trifecta!!). My son's vegetarian girlfriend gobbled it up and declared the best portobello ever! 2 minor changes due to supply issues: 2tsp Italian seasoning vs. separate basil and oregano; thin sliced mozzarella vs. provolone. Cooked it in a griddle pan on the stove. No buns but served with a side of garlic bread and "Summer Tomato Salad" from this site. Definitely a keeper. Much thanks!

I rarely rate or comment and I just now created an allrecipes account just so that I could give this one 5 stars because it IS that awesome. Thee best mushroom burger eveeer! Wouldn't change a thing. Thanks!

This was one of the best Portobello burgers that I've ever had. I followed another reviewer's suggestion of adding a grilled red onion and roasted red pepper (jar is fine) and used smoked provolone vegan cheese instead of regular. I also ended up marinating the mushroom caps for a half hour as opposed to 15 minutes, it added a lot of juicy flavor. Will definitely make this again and again.

This was so good! Even my beef loving husband liked them. I topped the burger with carmelized onions, thin sliced tomatoes, lettuce which I mixed with the rest of the marinade and used mozzarella cheese, which is all I had on hand. I used thin deli sliced rolls. Excellent!! I even think my kids will like these.

This was easy & good. Could have been more flavorful. Will follow some reviewers ideas next time and use stronger flavored addons like feta and grilled onions.

WOWZA!! Absolutely eclipses a ground beef burger. Didn't have any basil or cheese so didn't use those. Used high quality olive oil and balsamic vinegar. Broiled in oven on a cookie rack set onto a cookie sheet. 5 minutes each side. Brushed with marinade when I flipped them. Outstanding!!

Mmmmm! My boyfriend was skeptical at first, but could not stop saying "this is really, really good". Topped with provolone, spinach leaves, tomato, grilled onions, and light mayo w/minced garlic & a little lemon juice in it. Loved it, thanks!

Being the world's staunchest supporter of burgers for carnivores, I really didn't think these would go over well. HA. The joke was on me. I could easily opt for one of these over meat burgers, anytime. Darned good burger, period! Thank you!!

I love this recipe. Since My husband and I like spice, I add red pepper flakes. This is phenomenal and we grill them on med on a grill pan in the house.

I've made this twice now for guests and it was a hit both times. I paired it with the garlic aioli sauce and pretzel buns from this site--for a delicious, delicious meal!

I was a bit skeptical because a great burger should always be made with beef, right? NOPE! This recipe was great. Do add onions basted with same marinade onto the grill. This paired well with the earthy Austrailan shiraz. I'll be eating this again!!!!

These are amazing! Even my 12 year old daughter had seconds! We topped with fresh spinach, tomatoes, and either blue cheese or mozzarella on whole wheat buns. This recipe is definitely a keeper!

This was amazing! I used white wine instead of balsamic vinegar (I absolutely cannot stand the taste or smell of vinegar) and it came out really really good!

This was an excellent alternative to meat. I will definitely treated myself to this recipe again!

loved it!

This was SO easy and tasty! I used fresh basil cut in small ribbons instead of the dried. I also had some garden tomatoes so I cut one in half and rolled it in the marinade and then grilled it cut side down first, then skin side down until the skin started to pull away. This was terrific with the mushrooms.

I only used a dash of balsamic. I also added a splash of soy and sriracha hot chili sauce. As I grilled my mushroom on top of the stove in a skillet, I also grilled some mung bean sprouts covering them w/remaining marinade. Topped my sandwich w/bacon-cheddar sliced cheese, caramelized onions horseradish, mayo and ketchup. I was not disappointed.

Made these for breakfast this morning - they were great! The smoky provolone cheese is essential. I also used the George Foreman grill as someone else suggested, and topped with sauted onions. Very rich and flavorful.

Absolutely loved it. Its easy and flavorful

very very good...we really liked this recipe...the dh hadn't had portobello burgers before...he approved...;0) i followed recipe as stated but had to use swiss cheese instead of provolone...coz i did not have provolone slices...we used spinach, tomatoes and sliced onions on the bun for the toppings...oh this is a must have again recipe...thanks for sharing...

This recipe calls for too much vinegar! It was just overpowering! Next time I will not use any vinegar

I used some Paul Newman Balsamic and Olive Oil dressing as the marinade, and it worked great. I also added a slice of roasted red bell pepper and some slivered fresh basil as condiments - YUM! You won't miss regular burgers.

This was great! I accidentally put the mushroom caps with the smooth side down which made things a little more tricky, but it may have helped keep the flavor in. I wasn't sure my kids would like this, but they both did!

Very easy, and very tasty. Not a favorite with the kids, but the adults loved them.

The mushrooms turned out very tasty. I served them on ciabatta buns with roasted red peppers and chipotle mayonnaise. Definitely worth making. Nice subtle mushroom flavor amid the spicyness of the peppers. The only issue I really had with the recipe was that I used a shallow tupperware that was just the size of two caps and used 1/2 the marinade. The mixture was too shallow to actually marinate the caps. I wound up spooning it over the mushrooms several times. Worth the effort though.

O loved the marinade for these portobellos. Quick and easy to assemble! I also fixed some carmalized onion to put in the buns. Served these on ciabatta rolls!

So easy! I put my portobellos in a gallon freezer bag and poured the marinade over them. They ended up sitting for an hour or more before we got them on the grill. Everyone loved them!

Made exactly as the recipe stated... I was STUNNED by how amazing these were!!!! Used Orowheat Sandwich Pita Thins with lettuce, tomato & cheese with vegan mayo. Unbelievable. I'm already planning to make them again tomorrow; even my carnivore hubby wants to try them after seeing my reaction to them. Sooooo fricking good it hurts! NEXT DAY: Ok so I made these again, thinking yesterday might have been a fluke or something and my hubby wanted to try them. This time I marinated the shrooms in the mixture for a couple of hours before grilling and they were just perfect. 8 mins each side over a medium - high heat was spot on, and my carnivorous husband proclaimed them to be JUST LIKE MEAT! High praise indeed. I served them with a salad and the Grilled Broccoli also from this site. Hubby was so satisfied afterwords he didn't even register that he had eaten a 100% vegetarian meal for dinner. YUM YUM YUM!

Incredibly easy and the taste is excellent

I thought these were so good, I had to grill them for my family when I went for a visit. They were filling, but not heavy!! Wonderful flavor!

I'm a vegetarian and this has become my substitute when everyone in the family is having hamburgers, absolutely love it.