Reviews for Portobello Mushroom Burgers
Great recipe. i added grilled red bell pepper that I had marinated with the mushrooms, and used grilled Naan bread for the bun. My husband requests this one frequently!
Wow! I was craving a portobello mushroom burger like they have at the Cheescake Factory and this does the trick! This was amazing topped with avacado and red onion!!! Thanks sooooo much for the recipe!!!!
made it exactly as written..soooo good.My new go to veggie meal on a busy day.
I followed this recipe exactly and was rewarded with delicious burgers! Only change I made was Swiss cheese instead of provolone. Even my dad, who always wants to know "Where's the meat?", had seconds. I will definitely be making this again, and sharing the recipe.
This was simply outrageous! I just made it for lunch and I had to review it right after I finished eating. I love my cheeseburgers and let me tell you after eating these Portobello burgers I may never go back to beef again! They were juicy and delicious with much less fat than a cheesburger! The combination of Balsamic vinegar and spices were just perfect! Thank you for such a yummy recipe!
This mushroom burger is the best that I have ever had! Followed the recipe almost to a T. Except I used white balsamic vinegar instead of regular balsamic (This was more for presentation). Thank you for a great veggie recipe!
I did everything it says in the recipe other then grill it since the grill is buried in the snow. I did the suggestion of broiling it on the oven racks for 5 minutes, both sides. Perfect!!! Will be making this all the time!!!
These were delicious! I served them with a garlic infused mayo (1 clove garlic, minced mixed with 1 TBS mayo)
Oh, yum!!!!! These were fabulous! My carnivore husband loved them as well. Even my two year old chowed it down. I thought it had the perfect combo of mushroom and balsamic vinegar flavor. I did add a splash of worchestershire sauce to it. I made some sauteed onions and a garlic mayo spread to go along with them and topped it with some organic greens and a slice of tomato. So yummy.
I loved this! I made a few changes to the marinade, but I am sure it is fine as written. I used fresh basil instead of dried, added 1/5 of an onion, and the stems of the mushrooms. I placed all the ingredients into the food processor to make the marinade. I then let the mushrooms sit in the marinade for a full hour. I used another reviewer's suggestion and caramelized onions in the pan while the mushrooms marinated, and they were the perfect topping for the sandwich. Subbed goat cheese for provolone and used a cast iron grill pan instead of the outdoor grill.
Loved it, and I'm not even a fan of mushrooms. Just made a single one for myself, didn't have any rolls so I toasted a whole wheat english muffin to use in place of a bun. Broiled it on high in the oven each side for approx 5 minutes adding cheese at the very end, followed everything else the same. Yummy! Does that count as eating a vegetable?
Really amazing. Even my carnivore boyfriend loved it. We technically doubled the marinade since we only used 2 portobello caps. I served it on foccacia bread with roasted red peppers, herbed goat cheese, and a mixture of mayo, lemon juice, fresh garlic, and paprika. We grilled the mushrooms on a charcoal grill which I think gives it a great flavor.
I would recommend halving the vinegar. Its overpowering.
Admittedly I was skeptical, very skeptical about a "mushroom burger". This was absolutely excellent. I grilled them on an indoor grill pan. Followed the recipe but used grilled onions and roasted red peppers for toppings. Perfection!!! Will enjoy often. Easy, delish, and guilt free.
Simple recipe with a lot of flavor.
Delicious, even without the bun!!!! I will make this over and over!
OMG! Delicious! We couldn't have stopped ourselves after that first bite for nothing. will make over and over again so healthy with tons of flavor..Who could ask for more!
Oh my gosh! These burgers are to die for! However, these are only for mushroom fans - my husband, who hates mushrooms, wouldn't even try this. I will definitely make this one again, though!
Absolutely loved it, I didn't make any changes to this recipe. It will definitely be made again, the family couldn't get enough
I just tried these they are great and I will be making them for myself regularly! I did steam saute them with Olive oil spray and Italian seasoning with full fat cheese American cheese as that's all I had!
These are amazing!! I used low fat American cheese in place of the provolone.
Thanks, jab77, good to know I can use my George Foreman grill! I used an outdoor grill last time and it was wonderful! Caremelizing the onions is a good idea and I'd also advise toasting the buns.
Thought I would have a hard time pulling this off for dinner in my house with two men but I was amazed how well they liked it. Easy to fix on a hectic night. An inexpensive meal but doesn't taste like it.
As he was grilling these, my husband asked "What did you marinate these in? It smells amazing!" I like to top the mushrooms with some grilled red pepper and onion, and then a little feta cheese. Awesome. This is a new favorite!
This was Delicious!
Great vegetarian meal for a BBQ
I cut up the mushroom and served it all over pasta. it was very good!
This was awesome to say the least. It was my first experience eating/preparing this kind of mushroom. "This is sooo good" was what my daughter was saying through the whole meal. I don't have a grill outside but I do have a stove top one. That's what I used instead. I will definitely be making this on a regular basis. Thanks for a great recipe. :)
YUUUMMMYYYY!!! This recipe is fantastic! We made these for our Labor Day weekend bbq, and they turned out soooo delicious! As other users had suggested, I doubled the marinade. We definitely needed more marinade than the recipe calls for. I also used ribbons of fresh basil, instead of dried and added a few sprigs of fresh rosemary. Try this...you won't regret it!
i made these as a side for dinner one night (no bun) it turned out great. I added the cheese but honestly it didn't need it. ENjoy
Made this with a homemade aioli sauce and it was awesome! The aioli sauce was worth the trouble, but the mushrooms couldn't be easier to make.
They're a great alternative to meat. I made them on the George, because I read another reviwer saying they came out good, and it is true. I left 5 minutes on the George, and it was a little too much, but sitll was very good. Keep in mind that the cheese will take just a few seconds to melt on an electric grill. I already made them twice, and this is a keeper. Thank you so much for a great idea!
I will never eat a hamburger again! I took this off the grill made it up on a thin bun a tad of mayo. and ketchup. I melted havarti cheese on them insted. It was so fantastic! Im excited to make again using the carmelized onion i can see how that would be awesome. I was in a hurry made for lunch. I am so glad i did this is a new staple for me!
PERFECT. I wouldn't change anything. I didn't have a grill at the time, though, so I used a George Foreman grill for 7 minutes. TO DIE FOR. And you can feel good about yourself! Nothing bad in this burger.
The best mushroom burger ever. It has so much flavor. And remember don't wash the mushroom, wipe it off, it will get soggy.
I liked these, and I am a real meat eater! My hubby liked them, too. Followed the directions exactly and topped with caramelized onions, which did really boost the flavor. Only the kids (4 & 6) would not eat them, took one bite and only ate the fries.
Followed the recipe as written and they were delicious! Will certainly make these again!
Great and a lot more economical to make then to purchase the ready made ones that can be purchased in some super markets - Schnucks in Peoria have them.
These are good! I broiled them. I'd cut down on the vinegar next time....it was a little overwhelming
The balsamic vinegar was really nice on the mushrooms. I used fontina cheese instead of provolone and I really liked that combo a lot.
WOW! I just recently made the jump to being a vegetarian and this mushroom burger made me never want to eat a beef burger again. I can't wait to fire up the grill and have another one tomorrow. I changed the recipe a bit however. Instead of salt, pepper, basil, and oregano I used "Grillmate Steak Marinade" and let them marinade for a few hours. I also used only 2 tablespoons of balsamic vinegar.
Fantasatic! I broiled them on a rack over a cookie sheet in the oven for about 5 min each side, and also left off the cheese (going vegan) and these were wonderful!
This was a great first experience! The couple changes I made was no oil to keep down fat, made up the spices as I didn't have what the recipe called for, and I used a forman grill as I ran out of propane the other night! I loved the taste and I imagine it's pretty difficult to mess up unless you overcook! I also used goat cheese which was delicious! Next time I'll probably add caramized onions and tomatos! Did find it a little difficult to eat as it seemed to want to "tear" in the direction of the underside "fans"- I found it difficult to bite through. Very filling and cheap to make- I'll be making this again!
First time I ever had a portobella burger, my husband ordered for me. He thought it was a burger with mushrooms. I had no idea it was a mushroom. Now I enjoy when ever I can and with this recipe, I can have when ever I want. I used my cast iron pan (medium high) and cook as if outside on grill. My Girlfriend used her frying pan and same results... awesomely delicious! Did do one thing different, no oregano, but used fresh cut rosemary (littly goes long way. I use shredded cheese mixtures and place inside cap when I place on roll. it melt naturally from heat off mushroom.... SOOOO GOOD!!
So I had everything for burgers except the patty, so came online to find a vegetarian option. I decided to give these a go, despite only have button mushrooms and not portobello. I ended up slicing the button mushrooms and quickly sauteing them in marinade. Then I arranged the sliced into patty shapes, lay over the cheese, and broiled them. They tasted pretty good - particularly for a vegetarian burger. Would be interested to actually try them with the portobello caps as the recipe indeeds.
Oh my goodness! These were SO good! I followed the recipe exactly & used a George Foreman grill. Served the "burgers" with a side of fries. A simple, very tasty meal!! This recipe will be repeated in my house!
Outrageously delicious recipe. This is such an amazing sandwich. I used smoked provolone, and white balsamic vinegar. Served on a grilled ciabatta roll with arugula, sliced red tomato, and a drizzle of the remaining marinade.
Delicious! I made these for my very skeptical and carniverous father and he LOVED them. I served it on a whole wheat bun with melted munster cheese, dijon mustard, avocado slices, a huge hunk of tomato, and spinach leaves. Soooo delectable!
These got a little sloppy to eat but they were worth the mess! We used onion buns, tomato and onion and since I had no lettuce we topped them with herb salad mix. Delicious...a must try!
Wow! These are fantastic. We topped ours with pepperjack cheese, lettuce, and tomato. So good! I've already added mushroom caps to next week's shopping list so we can have these again. Thanks! :)
Decided not to put these on a bun... I caramelized onions by cooking 2 onions over low in olive oil for 20 minutes. I duplicated the mushrooms marinade to make vinaigrette, except I used garlic powder instead of fresh garlic (for dressing only) added a couple tablespoons water and a couple tablespoons sugar. Made a spinach salad of shredded carrots, cucumber, tomato and spinach. Drizzled the salad with a little dressing, topped with caramelized onion and the portobello burger. Oh, and I used Muenster cheese instead of provolone.
Absolutely fantastic. I didn't change a thing for the marinade which is superbly delicious! I cooked according to direction but on the stove, it took approximately 8-10 minutes per side. Then I lightly brushed the inside of my rolls with honey mustard and heated up in the oven, caramelized some red onions, mashed up some avocado and lightly salted it and spread on the prepared rolls. I will make this over and over again.
My whole family really enjoyed these!! We made them for our July 4th bar-b-q!!! We put a little ceasar dressing on these burgers to make them perfect!!
This was better than a burger! I brushed my bread with a mix of olive oil, butter, and Tuscan spices and grilled it right along with the mushrooms. I also used mozzarella cheese instead and it was yummy! What a great simple, yet satisfying recipe.
These were quick, easy and tasty. One change I would make is to close the mushrooms up in a plastic bag for 10-15 minutes (maybe a little less so they don't get soggy) with the marinade touching them as much as possible - they didn't soak up a whole lot based on the volume and setup in the recipe. I grilled them on my Foreman grill and kept spooning the marinade over them from time to time. We also grilled some onion slices to add on top. Came out very tasty. I recommend trying Swiss cheese and whole wheat buns.
pretty good and I do not like portabello mushrooms typically
My husband, the meat lover, gave this a big thumbs up. The marinade was very flavorful for such a simple ingredient list. Thanks for an easy and tasty recipe!
This tasted like a real burger! It was delicious. I highly recommend trying it.
Cooked this for my daughter and she loved it. Very nice flavor.
I have made this recipe twice and found it very tasty indeed, and a great way to use portobellos. It's great with many different cheeses. For large portobello caps, I found that more marinade is needed. I see some have worried that the balsamic vinegar will be too acid and overpowering. One way to avoid this is to buy reasonably good balsamic vinegar. It comes in many incarnations and a lot of the supermarket brands are pretty rough. Some that has been aged for twelve years or more can be very expensive, but there are a number of mellow ones that aren't too expensive. A definite keeper. I will make it often.
Delicious! Even my husband enjoyed them...and requested them again later in the week! One suggestion: also marinade your veggie toppings like zucchini, red peppers, and onions. A slice of provolone on top or fresh mozzarella provides the perfect touch!
this is top notch!! just like a hamburger without the red meat. Must try
I served on a whole wheat bun, with Swiss cheese and caramelized onions - DELICIOUS. Next time, however, I will toast the buns - the mushroom juice/marinade dripping off the mushrooms made the bottom of my bun super soggy. Still scrumptious though!
The (very carnivorous) hubby loved them and actually has asked me to make them again!
Just made these bad boys tonight and they were delicious. I used a citrus and lemon pepper salt as well as regular pepper and omitted the basil. We also put a home-made chipotle mayo, grilled onions and baby spinach leaves with mozzarella cheese; everything done on the BBQ. A simple, savoury and delicious meal - try it.
These were easy and so delicious! I didn't even get to let them sit for 15 minutes in the marinade and they were perfect! I can't wait to make them again and top them with roasted red peppers and cheese. Yum!
Really good. I doubled the spices.
LOVED IT. I had my first mushroom burger at a restaurant and thought it was one of the best sandwichs I've ever had. Immediately when I got home, I found this recipe and made it the next day. It's almost identical to the one I had at the restaurant.
This was my first foray into portobellos. I'd heard they didn't have a strong mushroom taste (I don't care for mushrooms) and that they were a good meat substitute. They really shine in this recipe. I love balsalmic vinegar and was so excited about making this, and it was everything I hoped for. The provolone was nice on top.
This was so YUMMY! I added carmelized onions along with the cheese on a bun and it was absolutely delicious! My new grill go-to instead of veggie burgers :)
I doubled the marinade, and used Italian seasoning instead of separate spices...both recommendations from previous reviewers. A recipe like this makes me consider giving up meat!
This was just OK. I'm not sure if I made it correctly since the mushrooms were saturated with the taste of balsamic vinegar. And, they were rather soggy after they came off the BBQ grill, making it nearly impossible to eat them on a bun. If I try this again, I'll use less vinegar and cook the portobellos underneath the broiler.
This was really good. I followed the directions. I was out of my thin sandwich bread but had leftover brown rice so I put the portebello on top. Next time will eat with quinoa. Thanks for a quick and tasty recipe.
AMAZING!!!! wow, this was my first time grilling caps as burgers and they were fantastic! Even my mushroom-hating boyfriend begged me for more! Everyone who had one was blown away! I served them on grilled whole wheat buns with arugala, tomato slices and a garlic-herb aioli. i will definitely make them again soon. I will also go ahead and say I like them better than most burgers. Thank you!
So delicious! I changed the recipe by wrapping 2 slices of bacon around the mushroom caps and then baking them in my convection oven. The recipe is easy and quick. Definitely making these more often.
I took the ingredients for this recipe on a camping trip with my son, daughter-in-law, hubby, and gradchildren. It was a hit! Now I get requests all the time.
I wanted to try this, while I'm not a vegetarian, vegan or otherwise opposed to meat. The flavor of this marinade is amazing. It turns out I cannot chew into the center area of the mushroom for personal texture reasons, but the outside bites were fabulous. I tweaked the fabulous marinade, chopping the portabellos down to a dice, soaked them in the marinade, added onions, half a scrambled egg, and kneaded it into ground beef. Then I formed regular burgers, and the compliments from husband were endless. Though I cannot actually eat the mushroom cap like a burger patty, I give this flavor all the other stars.
First time I made this and was great! I used one big mushroom so I halved the marinade. I cooked on a stove-top grill, but seeing as how so many broiled it (in a toaster oven) I will try that next time. With the addition of the provolone, I just ate it as-is but it would be great on a 100-calorie sandwich thin with some other veggies. Will definitely make again for a really nice lunch and/or dinner. Thanks for the recipe!
Just what I expected...never made portobellos before..but made them and they tasted just like those ive had out at a restaurant. Used fresh basil because I had it on hand and dried italian seasoning.
I really loved this recipe. I made the mushroom marinade exactly as described except used fresh basil and oregano instead. I cooked the mushrooms on the George Foreman grill and it only took about 4 minutes. While the mushrooms were grilling, I sauteed some onions and roasted red peppers together in a little bit of olive oil. To serve, I toasted some bread and put an avocado spread on it. Then I put on the mushrooms, sauteed onions and peppers, and topped with some swiss cheese. It really was great and I'm certain I'll make this quite often!
Delicious. I love portobellos and my husband usually hates them, but he gave this a good review. So, I finally have a winning portobello recipe! BYW -- the reviewer that suggested the grilled onions is absolutely right. They are a must have!
The taste was grate, but the volume of marinade was a little low. I would suggest almost doubling the recipe
Totally disagree with using less vinegar (but that's because I love balmasic). Fiance's a meathead and was reluctant to try but, based on another reviewer's idea, agreed to start a Meatless Monday tradition simply due to this dish. I didn't have basil (refuse to use anything but fresh) so I used some thyme. I know it's completely different but it worked well. We ran out of propane so I baked the caps for 20 minutes on 395, turning once half way and basting at that time. Took it out 2 min. before done to flip another time (back to gills down) and add the cheese. To keep it from getting soggy, serve on the bun with gills side up so the juices don't drip out. I didn't make the aioli but rather a wasabi mayo. Used a maui onion and a leaf of lettuce. Too bad I didn't read the other reviews first b/c I'm guessing avo would've been killer! TOTAL KEEPER. Thanks much!
Pretty good, but I think I'll continue looking for a better way to marinate the mushrooms before cooking.
I get a porto burger from Granite City every time I go there...this recipe is just like it. Excellent!
YUM, YUM, YUM! Outstanding recipe, thanks much!
Excellent. I could never replace an occassional real beef burger, but this is something different and just as good. Try it with roasted red pepper (better when you roast them yourself) and goat cheese instead of provolone. I make extra assembled sandwiches, and zap them for 30 secs then pop it under the broiler for a quick meal later. One of my favorites.
nice - refreshing change!
Fantastic ! I was using pureed garlic from a jar - therefore I used 1 1/2 teaspoons. Otherwise, I followed the recipe exactly as shown and it was great ! The provolone has a great flavour. I ate one mushroom cap as a "burger" and then had another small one just plain. Yummy !
Amazing and so simple! I am always on the lookout for quick recipes to make when I get home late from work-- this definitely fits that bill and I will be making it again with a few revisions to what I did this time. I didn't make it exactly like this recipe because I used what I had on hand. I didn't make it exactly like this recipe, but close. It was too cold to grill, so I broiled the mushrooms. Instead of provolone cheese, I mixed some goat cheese with a few drops of balsamic vinegar (because I am obsessed with balsamic). I made a shortcut aioli and used pre-made mayonnaise, added Dijon mustard, garlic powder, and again, a few drops of balsamic vinegar to it. All I had were some sesame hamburger buns, so that's what we put the mushrooms on. So amazingly delicious! Next time, I will leave out the balsamic from either the goat cheese or the aioli because it was a tad too strong for my boyfriend (I loved it though and he did too even though it was a bit strong for him). I will also use some hearty renaissance bread instead of the sesame buns. I can't wait to have this again!
Use coarsely chopped fresh basil instead of dried for marinade. Marinade chopped onions, green peppers, and yellow squash and grill as a side or to top burger. Garnish burger with pesto. Delicious!
Excellent starter recipe. I love grilled portobellos, but my wife thought it was too vinegary. So I modified it as follows: 1/4 cup Worcestershire sauce and 1 tablespoon of balsamic vinegar 1 tablespoon of olive oil (to reduce the fat) Top with sun-dried tomato for an extra treat (I love this!) Low-fat swiss works great with the burger too. Everything else the same. Thanks again!
Made the recipe as written and added roasted red peppers, sauteed onions and some mixed greens on ciabatta bread. This will go into our regular rotation.
This is better then beef! I added 2T. worcestershire and some crushed red pepper. I can't wait to make these again.
We love to grill portabellas as a starter, and now have used this recipe for a meatless alternative to a main meal. Yum!