Skip to Content

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 a vegan Portobello Mushroom Burger.

portobello mushroom on bun with onion, lettuce, tomato

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 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, 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

Best Portobello Mushroom Burger

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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.

Ingredients

Instructions

  1. Wash large mushrooms, pat dry, and place in large bowl or baking dish.
  2. If the stems in the middle are large, I like to shorten them using a knife to gently trim them down.
  3. Place all other ingredients in a small bowl and whisk together. Drizzle over the mushrooms.
  4. Cover and place in the refrigerator to marinate for at least 30 minutes or overnight.
  5. 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.
  6. When ready to cook preheat oven to 350°F.
  7. 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.
  8. Bake in the oven for approximately 25-30 minutes.
  9. 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.
  10. If grilling, use low heat. Allow to cook for approximately 30 minutes.
  11. Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 29Total Fat: 0gCholesterol: 0mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 2g

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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

Vegan Plant Based Starter Kit
Plant-Based Starter Kits $27
plant based meal delivery service collage for mamasezz and eatplantbased terri
portobello mushroom burger photo collage for pinterest

Terri

Thursday 11th of August 2022

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.

Lee Williams

Saturday 3rd of July 2021

Mine are marinating as I type this. Thanks for such wonderful recipes and instructions!

Terri Edwards

Saturday 3rd of July 2021

Hi Lee- Happy Independence Day! Hope you enjoy the portobello burgers. July 4th is a great time to make them.

Antoinette

Friday 21st of February 2020

Hi, Terri,

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

Antoinette

mairby

Friday 9th of August 2019

Happy Herbivore has a homemade Worcestershire

Terri Edwards

Friday 9th of August 2019

Really? That's great, and I'm going to check that out. Thanks for letting me know!

Brenda

Sunday 8th of July 2018

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 ;-)

Skip to Recipe