Savory Portobello Mushroom Burger
A hearty and flavorful Portobello Mushroom Burger with a smoky marinade, perfect for vegetarians or anyone craving a plant-forward meal.
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Tongs
- Basting Brush
- Measuring Cups
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 4 large Portobello mushroom caps stems removed
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce low-sodium
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt to taste
- 4 burger buns brioche or whole-grain recommended
Optional Toppings
- lettuce
- sliced tomato
- red onion slices
- cheese slices optional, provolone or vegan cheese
Instructions
- In a mixing bowl, whisk together olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic powder, smoked paprika, and black pepper.
- Place Portobello mushroom caps in the bowl and coat them with the marinade. Let them sit for at least 15 minutes, flipping halfway.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan surface.
- Grill the mushrooms for 4–5 minutes on each side, or until tender. For cheese, place a slice on the mushrooms during the last minute of cooking.
- Lightly toast the burger buns on the grill or in a pan if desired.
- Assemble the burgers by placing each mushroom cap on a bun and adding toppings like lettuce, tomato, red onion, and cheese. Serve immediately.
Notes
For best results, ensure mushrooms are patted dry before marinating to avoid excess moisture. Add a pinch of chili flakes for extra heat if desired.
Nutrition
Calories: 280kcalCarbohydrates: 34gProtein: 6gFat: 12gSaturated Fat: 2.5gSodium: 450mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 8mgCalcium: 100mgIron: 2.2mg
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