This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.

Kerri

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
4
Yield:
4 mushroom burgers
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Ingredients

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

Directions

Instructions Checklist
  • Preheat grill for medium-high heat and lightly oil the grate.

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  • Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.

  • Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

Nutrition Facts

188 calories; protein 4.1g 8% DV; carbohydrates 23.7g 8% DV; fat 8.5g 13% DV; cholesterol 0mg; sodium 320.6mg 13% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2014
I didn't want to grill these lovely mushrooms, so I doubled the sauce ingredients and smothered the tops in the sauce and baked them at 400 degrees for about 20 minutes! They were just scrumptious, a favorite with my teenagers, and they keep asking me to make more! Read More
(19)

Most helpful critical review

Rating: 3 stars
06/27/2013
Flavor-wise the recipe is spot on. Time wise it is WAY off and hence the lower rating for this recipe and mine burned badly in 5 minutes. I should have known better because medium high heat on my grill is very hot, so know your grill. Will try again on a much lower heat because the fourth of one mushroom that I saved was very tasty. Read More
(7)
65 Ratings
  • 5 star values: 56
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/29/2014
I didn't want to grill these lovely mushrooms, so I doubled the sauce ingredients and smothered the tops in the sauce and baked them at 400 degrees for about 20 minutes! They were just scrumptious, a favorite with my teenagers, and they keep asking me to make more! Read More
(19)
Rating: 5 stars
06/23/2012
This is the best!!! Very flavorful. My 5 yr old even loved it! So easy that my husband and 5 yr old made it (without my help)! Read More
(12)
Rating: 4 stars
05/28/2012
I made this recipe tonight for dinner, and my wife loved it. I wish that the flavor of the dijon came through a little bit more - but it was so tasty and grilled perfectly Read More
(10)
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Rating: 5 stars
04/24/2019
So easy and delicious! I wouldn’t change a thing! I couldn’t grill because it was pouring so I baked for 20 minutes at 400 as another reviewer suggested. They were so good! We didn’t even eat them with buns. My new favorite portobello dish! Read More
(7)
Rating: 3 stars
06/27/2013
Flavor-wise the recipe is spot on. Time wise it is WAY off and hence the lower rating for this recipe and mine burned badly in 5 minutes. I should have known better because medium high heat on my grill is very hot, so know your grill. Will try again on a much lower heat because the fourth of one mushroom that I saved was very tasty. Read More
(7)
Rating: 5 stars
07/06/2012
Excellent! Even our non-vegetarian family loved it. Great recipe for vegans too. We melted some provolone on top for the meat-eaters. Everyone loved the marinade. Read More
(6)
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Rating: 5 stars
07/28/2014
Delicious ! May marinate mushrooms a bit longer for additional flavor. Cooked in the oven at 400 degrees for twenty minutes. Served with fresh red onion slices, lettuce and provolone cheese. Will definitely have again. Great recipe! Thanks for sharing. Read More
(5)
Rating: 5 stars
06/17/2012
Delicious..with roasted red pepper and goat cheese! Will make again...it will be a regular! Read More
(4)
Rating: 4 stars
01/20/2013
I didn't think this recipe had as much flavor as I was hoping for. My husband a meat lover was impressed though. I will probably try it again. Using a dense bread is best (i.e. hoagie bun) because the juices soak into the bread quite a bit. Read More
(3)
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