The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

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  • Preheat grill for medium-high heat.

  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

203 calories; protein 10.3g 21% DV; carbohydrates 9.8g 3% DV; fat 14.6g 23% DV; cholesterol 19.6mg 7% DV; sodium 259.5mg 10% DV. Full Nutrition
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Reviews (639)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2007
This recipe is excellent. However, I don't have a grill so the first time I broiled them on a cookie sheet with tin foil. They came out great, but I found that the marinated made them slightly runny. Next time I made them I placed them on a wire rack with a cookie sheet under it and broiled it for the same amount of time - about 5 minutes on both sides. Came out fantastic! Update: I've made these burgers so many times now, they're that good. To add some extra flavour, chop 2-3 onions and sauté them for at least 20 minutes on low heat with olive oil and butter. Viola, caramelized onions, which taste AMAZING with these burgers. One final note for those who didn't like the vinegar taste: a good balsamic is essential. The cheap stuff (under 5 bucks) is gross and overpowering. Buy a good bottle (you'll use less) and it tastes much sweeter. Read More
(1291)

Most helpful critical review

Rating: 2 stars
06/29/2010
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 Read More
(66)
955 Ratings
  • 5 star values: 688
  • 4 star values: 196
  • 3 star values: 47
  • 2 star values: 13
  • 1 star values: 11
Rating: 5 stars
08/14/2007
This recipe is excellent. However, I don't have a grill so the first time I broiled them on a cookie sheet with tin foil. They came out great, but I found that the marinated made them slightly runny. Next time I made them I placed them on a wire rack with a cookie sheet under it and broiled it for the same amount of time - about 5 minutes on both sides. Came out fantastic! Update: I've made these burgers so many times now, they're that good. To add some extra flavour, chop 2-3 onions and sauté them for at least 20 minutes on low heat with olive oil and butter. Viola, caramelized onions, which taste AMAZING with these burgers. One final note for those who didn't like the vinegar taste: a good balsamic is essential. The cheap stuff (under 5 bucks) is gross and overpowering. Buy a good bottle (you'll use less) and it tastes much sweeter. Read More
(1291)
Rating: 5 stars
01/25/2004
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! Read More
(588)
Rating: 5 stars
06/03/2006
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! Read More
(472)
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Rating: 5 stars
05/31/2003
better than sex Read More
(277)
Rating: 5 stars
01/25/2004
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. Read More
(140)
Rating: 5 stars
01/25/2004
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! Read More
(120)
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Rating: 5 stars
04/18/2006
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. Read More
(77)
Rating: 5 stars
06/30/2015
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! Read More
(71)
Rating: 2 stars
06/29/2010
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 Read More
(66)
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