The steak of vegetable burgers is the portobello mushroom burger. Along with lettuce, tomato, and aioli sauce, serve these on buns. Oh, yes.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 (1 ounce) slices provolone cheese
Instructions
- Place mushroom caps, smooth side up, in a shallow dish.
- Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
- Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
- Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 260 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious with or without cheese.
They turned out well, though I think I need to add more liquid to my marinade and cook this on a grill/griddle next time (I used a skillet).
Fantastic!
I am trying to get more plant based in my diet. I’m to the point of eating meat maybe 2-3 times a week. I lead with that because I want the reader to understand that the point of view here is not a vegan. I am looking for recipes to fill those gaps where I would normally eat meat. So someone who is more removed from eating meat may enjoy this more. Also I followed the recipe (stop reviewing recipes after you change the recipe!!!) So there is no tips for changes. I found the texture of the mushroom very off putting on a sandwich. Keep in mind that the caps I used were stupidly huge. The marinade was ok but too vinegary for my taste. It kind of overwhelmed the flavor. I did make it with all the traditional toppings like tomato, onion, pickle, mustard, and light mayo. This gave it a “traditional” feel but it just wasn’t enough to cover the mushroom. I’m still giving 4 stars because my opinion may differ from everyone else. Just be warned if you are use to eating big juicy hand made thick burgers, this will not be a replacement.
Great recipe!
It was absolutely delicious!!!!! I followed the recipe as follows, i forgot the dried basil, but I did use banana peppers as a topping it gave it such a boost of flavor and freshness! Highly recommend 10/10
I loved these! I marinated the mushrooms for about an hour (gills removed) and added a bit of liquid smoke to the mixture. I had mine on Romaine “buns” with regular toppings and grilled onions and peppers!
We love these!
We made these for dinner tonight. Didn’t marinade, just dipped the mushrooms and brushed the rest on while cooking. Better than any burger I’ve had lately!!! We ate them like steaks tonight, I think they deserve a nice crusty toasted bun to go with!!
Good but very watery. Try to get rid of as much water as possible.
Nice & crispy edges soft savory middle. My husband liked it, not usually a fan of non meat burgers no photo ALL GONE
This is a really delicious recipe. This was my first time cooking and eating portobello mushroom caps. I’m glad I used this recipe.
yes made it it was delish! read the comments were very helpfull
Excellent Flavor, I also cut up some bell peppers and zucchini for the grill brushed those with the vinaigrette mixture, and added some sautéed onions very delicious.
Served without bun. Was very flavorful. An excellent side dish!
Not always a big fan of
Just looking for something different as I’ve got a bad case of the Sheltering Blues. Changed things up a bit here. Marinated for but half the time cited in the recipe. Carmelized vidalia onion and topped off the burger with smoked applewood gouda. Also used some lobster claw meat which, after cleaning, dropped into drawn butter with fresh tarragon, which I then topped the burger with for an open face burger. A bit more intensive, but worth the effort. Effort is always rewarded.
Delicious!!!
Delicious! This is one of my favorite recipes on the site, and that’s saying a lot. The reviewer who suggested adding caramelized onions was brilliant. I may never eat a hamburger again.
OH MY LORD! This recipe was super simple and so very delicious. I will definitely use it again and again. I used swiss cheese instead of provolone. My daughter was home late from work, so the mushrooms sat for over an hour in the marinade and I worried that would affect the taste. If anything, it improved it. She ate all the “leftovers” and requested I make it again soon!
This was delicious. Better than I ever expected. I followed the recipe as written and used Modena vinegar as suggested and it came out perfectly. I will definitely make this again.