Best Portobello Mushroom Burger

This post may contain affiliate links. Read my full disclosure here.

Thick, juicy, tender, and hearty, these are the ribeyes of veggie burgers! Grilled or baked in the oven, you can’t go wrong with a vegan Portobello Mushroom Burger.

portobello mushroom on bun with onion, lettuce, tomato

If you are a vegan burger-lover and want more options, be sure to check out our list of the top veggie burger recipes around!

We love Portobello burgers because they’re…

  • Perfect for grilling or the oven
  • Vegan ribeyes
  • Hearty & filling
  • Best vegan burgers
  • Wholesome
  • Packed with flavor
  • Delicious

Mushroom lovers enjoy the Portobello in stir-fries, casseroles, soups, and salads. Another hearty preparation style is to give them solo status on a whole grain bun as a meatless burger with traditional condiments like lettuce, pickles, and tomatoes.

portobello mushroom burgers on brown cutting board with red checkered napkin

How to make Portobello mushroom burgers

Start with large Portobellos that are the right size for serving on a bun.

Wash the mushrooms and pat them dry.

If the stems in the middle are large, I like to shorten them using a knife to gently trim them down.

large portobello mushroom caps on cutting board

Making the marinade

Place all the mushroom marinade ingredients in a small bowl and whisk together. They include soy sauce, vegan Worcestershire sauce, lemon juice, water, minced garlic, and spices.

The full ingredient list with measurements can be found in the recipe card at the bottom of this page.

marinade sauce in glass bowl with whisk and mushrooms in background

Drizzle the marinade over the mushrooms. Cover and place in the refrigerator to marinate for at least 30 minutes or overnight. The longer they are marinated, the more flavor these burgers will have.

portobello mushroom caps being drizzled with marinating sauce

Baking portobello mushrooms

Normally, I go ahead and put the mushroom caps in my baking pan to marinate in the refrigerator. It just makes things easier to simply pull out and place in the oven. When ready to cook preheat the oven to 350°F.

Place the marinated mushrooms in a baking pan lined with parchment paper to prevent sticking and to make for easy cleanup. Or you can use non-stick silicone baking mats. Bake in the oven for approximately 25-30 minutes.

Mushrooms release their water while baking so, when they are done, drain the water or use a paper towel to blot away the excess liquid.

portobello burgers on cutting board

Grilling portobello mushrooms

If grilling, use low heat. Allow to cook for approximately 20-30 minutes turning them over about halfway through the cooking process.

two large portobello mushroom caps on bbq grill

I like to close the lid to help them to cook uniformly. Reduce or increase grill temperature as needed.

Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings. A great addition is my Homemade Vegan Mayonnaise.

portobello burger on brown paper with salad in background

*Originally published March 2015.

Plant-based grilling

Who says herbivores don’t need a grill?! We love grilling all year round because it’s easy, and delicious, and clean-up is a breeze! Check out these other Plant-Based Grilling Ideas. These grilled portobellos are included in the list.

Other plant-based burger recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

portobello burgers on cutting board
4.55 from 33 votes

Best Portobello Mushroom Burger

Thick, juicy, tender, and hearty, these are the ribeyes of veggie burgers! Grilled or baked in the oven, you can't go wrong with Portobello mushroom burgers.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4 servings

Ingredients 

  • 4 large Portobello mushrooms
  • 1 tablespoon worcestershire sauce (read label and avoid anchovies)
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon season salt

Instructions

  • Wash large mushrooms, pat dry, and place in large bowl or baking dish.
  • If the stems in the middle are large, I like to shorten them using a knife to gently trim them down.
  • Place all other ingredients in a small bowl and whisk together. Drizzle over the mushrooms.
  • Cover and place in the refrigerator to marinate for at least 30 minutes or overnight.
  • Normally, I go ahead and put the mushroom caps in my baking pan to marinate in the refrigerator. It just makes things easier to simply pull out and place in the oven.
  • When ready to cook preheat oven to 350°F.
  • Place the marinated mushrooms in a baking pan lined with parchment paper to prevent sticking and to make for easy cleanup. Or you can use non-stick silicone baking mats.
  • Bake in the oven for approximately 25-30 minutes.
  • Mushrooms release their water while baking so, when they are done, drain the water or use a paper towel to blot away the excess liquid.
  • If grilling, use low heat. Allow to cook for approximately 30 minutes.
  • Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings.

Video

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
BUNS: For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this recipe from This Healthy Kitchen.
Who says herbivores don’t need a grill?! We love grilling all year round because it’s easy, delicious, and clean-up is a breeze! Check out these other Plant-Based Grilling Ideas. These grilled portobellos are included in the list.

Nutrition

Calories: 29kcal | Carbohydrates: 6g | Protein: 2g | Fiber: 1g | Sugar: 2g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

Similar Posts

16 Comments

  1. Awesome, making these tonight ๐Ÿ™‚

    Just fyi, worcestershire sauce has fish sauce as one of the components- thus not really totally vegan unless you get the special kind.

    Much love!
    -Michael

    1. Hey there Mike! Awesome! These are delicious! And, yes, some Worcestershire sauces do have anchovies in them, but believe it or not sometimes the cheapest versions (no-name brands, like our Ingles Laura Lynn brand) usually don’t for some reason. But, your comment reminded me that I probably need to note that in this recipe. Thanks for the heads-up!

  2. I’ve made these twice now Terri! Absolutely delicious!! One of our favourites, although we haven’t used Worcestershire sauce because I didn’t know that there were some without anchovies. Good to know. ๐Ÿ™‚

    Thank you!
    โ™ฅ carmen

  3. I have a question for you Terri…when do you marinate the mushrooms? Do you bake/grill them for 10 minutes, drizzle with the Worcestershire sauce mixture and THEN marinate (for however long) before baking/grilling again? OR, do you marinate them BEFORE you do any of the baking/grilling?

    I made them the other night (first time I’ve ever bought and used portobello mushrooms) but marinated the before anything else and I don’t think the full flavor came through…but, will definitely make them again!

    1. I marinate them before doing anything else. The longer you can let them marinate, the better. I haven’t had these in awhile. I think it’s about time. Thanks for the reminder! ๐Ÿ™‚

      1. Good to know. I only let them marinate for 3-4 hours. Next time I’ll plan better and let them marinate overnight ๐Ÿ˜‰

  4. Best recipe of any we’ve tried for Portobello Mushroom Burgers!

    I would love to win the copy of How Not to Die so that I could gift it to my son and daughter-in-law ๐Ÿ˜‰

  5. Hi, Terri,

    I loved your portobello mushrooms! So good!! I love your recipes, thank you for everything you do!!

    Antoinette

  6. I have an issue with mushrooms….they are like nails on a chalkboard to me when I chew. However, I am trying new things so I tried this recipe. Oh my, the taste was very nice and the meaty part of the mushroom was pretty good. However, I trimmed but did not remove all of the stem of the mushroom from the middle and that was a mistake. If you like mushrooms, this recipe should please you very much. The flavors are great and the time to prepare was not bad at all.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating