Vegan Portobello Mushroom Burgers
A juicy portobello mushroom makes a terrific stand-in for a traditional burger, especially after it has been soaking in a flavorful marinade, as it does in the vegan portobello mushroom burger recipe. Whether I grill, bake, or pan-sear the mushrooms, they turn out tender, savory, and substantial enough to satisfy even the biggest burger cravings. It takes me just 20 minutes to have it ready and on a delicious bun with my favorite toppings.
Servings: 4
Calories: 83kcal
Ingredients
Servings suggestions (see post for more):
Instructions
Marinate Overnight (optional for optimal flavor)
- Clean the mushrooms by removing the stem and scraping out the gills using a spoon. Removing the gills is optional but I recommend it. I save the stems to cook separately or chop up to use in a different recipe.
- Brush the mushrooms with sauce marinade of choice (and oil if using), I used about 1/4 cup for each mushroom. Allow to marinate overnight or at least an hour for optimal flavor.
If baking:
- Put into a baking dish, and bake at 350 F/ 175 C for about 15 minutes.
- Flip over and bake another 15 minutes.
If grilling:
- Add to a hot grill pan and cook for 3-5 minutes on each side, until nice and browned.
- If using an outside grill, cook for 3-5 minutes over a medium flame and flip over, making sure to watch for burning.
Serve with toppings of your choice!
Notes
- My #1 Secret Tip for this vegan grilled portobello mushroom burger recipe is to let the mushrooms marinate overnight whenever possible. Portobello mushrooms act like little sponges, and the extra time allows them to absorb much more of the marinade, creating a burger that is packed with flavor all the way through instead of just on the surface.
- Pat the mushrooms dry: I always wash my mushrooms to remove any dirt, then let them dry completely before marinating them.
- Remove the gills: This is not a necessity, but in my experience, they add an earthy flavor and tend to give the marinade a muddy appearance. It is a personal choice, but I prefer removing them.
- Save the stems: I keep the stems and use them in stir-fries, soups, or pasta sauces, so nothing goes to waste.
- Coat generously: I use about 1/4 cup of marinade per mushroom. This keeps them juicy and full of flavor.
- Toast the buns: A lightly toasted bun stands up much better to the juicy mushrooms and helps prevent the burger from becoming soggy.
Nutrition
Calories: 83kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 625mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin C: 3mg | Calcium: 13mg | Iron: 3mg