Best Portobello Mushroom Burger
These portobello mushroom burgers are so good because they’re juicy, flavorful, and perfectly seasoned, offering a hearty, plant-based alternative to traditional burgers. With their meaty texture and rich taste, they’re a delicious and satisfying choice for any meal.
Thick, juicy, tender, and hearty, these mushroom burgers are the ribeyes of veggie burgers! Grilled or baked in the oven, you can’t go wrong!
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 have everything from easy black bean burgers to delicious vegan BBQ burgers made with soy curls.
Reasons you will love these burgers
- Juicy and Flavorful: These portobello burgers are packed with rich, savory flavors, making them a delicious and satisfying alternative to traditional beef burgers.
- Perfectly Meaty Texture: The thick, hearty texture of portobello mushrooms provides a satisfying bite, offering a plant-based option that feels indulgent.
- Simple and Versatile: Easy to prepare and versatile, these burgers can be customized with your favorite toppings and sauces for a personalized, gourmet experience.
- Healthy and Nutrient-Rich: Naturally low in calories and packed with vitamins and minerals, these portobello burgers are a nutritious choice that doesn’t compromise on taste.
Ingredients you will need
- Mushrooms- Portobellos make good burgers because their large, meaty caps have a robust texture and savory flavor that closely mimics the satisfying bite of a traditional burger. They also absorb marinades and seasonings well, making them a flavorful and hearty plant-based alternative.
- Burger Buns- Whole grain buns are our go-to for burgers. For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores, or make your own with this burger bun recipe from This Healthy Kitchen.
- Seasonings- We use vegan Worcestershire sauce, soy sauce, and lemon juice to create a delicious marinade along with a few spices.
- Spices- Garlic powder, onion powder, and season salt are the spices of choice to work in the marinade for these mushroom burgers.
How to make Portobello mushroom burgers
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: 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.
STEP #2: 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.
STEP #3: 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.
Normally, I put the mushroom caps in my baking pan to marinate in the refrigerator. It makes things easier to simply pull out and place in the oven.
STEP #4: When ready to cook preheat the oven to 350°F. Bake in the oven for approximately 30-45 minutes depending on the size of your mushrooms. 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.
Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings. A great addition is my Homemade Vegan Mayonnaise.
Grilling Option
Place the mushrooms on the hot grill. Allow to cook for approximately 20-30 minutes turning them over about halfway through the cooking process. I like to close the lid to help them to cook uniformly. Reduce or increase grill temperature as needed. The larger the mushrooms, the longer they will need to cook.
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.
*Originally published in March 2015.
Frequently Asked Questions
Yes, you can marinate and grill portobello mushrooms ahead of time, then store them in the refrigerator. When ready to serve, simply reheat them on the grill or in a pan for a quick and easy meal.
Store in an airtight container in the refrigerator for up to 5 days. They freeze well too.
Whole grain buns are our go-to for burgers. For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores, or make your own with this burger bun recipe from This Healthy Kitchen.
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!
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!
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Portobello Mushroom Burger
Ingredients
- 4 large Portobello mushrooms
- 1 tablespoon vegan 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
- 4 buns burger buns whole grain or gluten-free
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. Longer is better.
- 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 30-45 minutes depending on the size of your mushrooms.
- 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.
- Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings.
Video
Notes
Nutrition
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.
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…
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.
Mine are marinating as I type this. Thanks for such wonderful recipes and instructions!
Hi Lee- Happy Independence Day! Hope you enjoy the portobello burgers. July 4th is a great time to make them.
Hi, Terri,
I loved your portobello mushrooms! So good!! I love your recipes, thank you for everything you do!!
Antoinette
Happy Herbivore has a homemade Worcestershire
Really? That’s great, and I’m going to check that out. Thanks for letting me know!
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 😉
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!
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! 🙂
Good to know. I only let them marinate for 3-4 hours. Next time I’ll plan better and let them marinate overnight 😉
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. 🙂
Thank you!
♥ carmen
Yay! I’m so glad you liked them! Thanks for letting me know. 🙂
YUMMY! I just showed my husband and we’re going to make this ASAP!
♥ carmen
Awesome, making these tonight 🙂
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
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!
Annie’s had a vegan version