Portobello mushrooms are perfect for a healthy meat alternative Grilled Portobello Mushroom Burger Recipe, Filled with your favorite burger toppings, all tucked inside the cap. Cook dinner in 20 minutes!
Although I love my beet burger recipe, grilled portobello mushrooms make incredible burgers. In my opinion, portobello mushrooms make the best vegetarian meat substitute for a variety of dishes. But my Grilled Portobello Burger recipe makes the easiest and tastiest mushroom burger.
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How to Select the Best Portobello Mushrooms
Avoid spots that indicate the beginning of rot when buying portabella mushrooms.
Instead, look for solid and uniform colored caps. And look for dried mushrooms, which don’t look soggy or slimy.
For example, I prefer light-colored mushrooms to dark-colored ones for a more subtle flavor.
On the other hand, if you like a deep earthy flavor, look for darker mushrooms, but be careful about stains and texture.
Sometimes, a dark mushroom may appear dry, but it may start to thin, and no one likes slimy.
How to Store Portobello Mushrooms
Once you get the portobello mushrooms home, refrigerate them in the packaging.
However, if you pick mushrooms yourself, without packaging, do not put them in plastic bags. For example, plastic bags crush the mushrooms causing them to smell and become slimy.
Again, to avoid slime, store portobello mushrooms in a paper bag, such as a lunch bag, until ready to use. You should always store mushrooms in paper bags to prolong freshness when buying without packaging.
Whatever you do, please cook portobello mushrooms before freezing them, which will keep for up to a month in the freezer. Then, when you want to reheat the mushrooms, please make sure to thaw them completely before reheating.
How to Prepare and Grill Portobello Mushrooms
While some experts recommend just cleaning mushrooms without a clean towel and water, I beg to differ.
Portobello mushrooms are delicate, so be careful when removing the stem. Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt.
For example, don’t submerge mushrooms to clean them. Instead, use water to help remove dirt and carefully use a paper towel or cloth towel to dry the mushrooms.
How to remove gills from mushrooms
To remove the gills, turn the cap open and carefully remove the gills by scraping the gills with a small spoon.
Then, make sure you use minimal water and a paper towel to dry.
While gills are edible, they create a nasty brown residue that clutters your plate.
Marinade Ingredients:
- Flavored Vinegar: Balsamic vinegar has a rich, complex sweetness that explodes in the mouth with notes of figs, molasses, cherries, chocolate or prunes. Traditional balsamic wood should be tasted as it matures and may contain a slight smokiness. Traditional balsamic offers a mild tartness instead of a strong acidity.
- Garlic Mince: I like to use fresh garlic for the best flavor.
- Dijon Mustard: Dijon has a more intense, spicy flavor than yellow mustard. The tangy flavor pairs well with vinaigrettes, sandwich spreads, vegan mayonnaise or homemade sauces.
- Fresh Lemon Juice: Lemon juice is about 5% to 6% citric acid, which gives lemon its sour taste, yet its citrus flavor adds freshness to the sauce.
Substitute marinade ingredients
- Instead of balsamic vinegar, mix 1 tablespoon red wine vinegar with 2 teaspoons maple syrup. Adding sweetness to red wine vinegar approaches the complexity and roundness of balsamic flavor.
- Replace fresh garlic cloves with dehydrated (or dried) minced garlic; Use ½ teaspoon of garlic flakes in place of each clove. Garlic Cloves: Use ¼ teaspoon of garlic cloves in place of each clove. Garlic Powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- Stone ground mustard is an excellent alternative to Dijon mustard.
- Bottled lemon juice is an alternative to fresh lemon juice.
Normally, I recommend marinating overnight, but not this time. Since portobello mushrooms contain a lot of water, you want to marinate for an hour or two at most.
How to Grill Portobello Mushroom Burgers
- Preheat the grill to medium or 400 degrees before placing the portobello mushrooms on the grill.
- Begin grilling the portobello mushrooms as soon as they open, allowing the marinade to cook inside the mushroom cups.
- Grill the portobello mushrooms for 3 to 5 minutes on each side to get their color and grill marks. I love the grill marks.
- Once you flip the mushrooms, brush the mushroom caps with extra marinade to replace the moisture if the grill starts to dry out.
- You don’t need any oil. For example, marinating will provide enough moisture without the need for oil.
Recommended burger toppings
A helpful tip when making grilled portobello mushrooms is to place the open side on the base bun. Not only does this help keep the bun dry, but it creates a bowl to stuff your toppings into a crack. For the basic example, I used the classic burger topping:
- Chop the onion: I prefer white or red onions with strong flavor. However, yellow onions are an excellent choice as well.
- Tomato slices: I look for large tomatoes that are about the same size as portobello mushrooms so that they slide right into the opening.
- Sulfa Pickle: I chose dill pickle chips because they set nicely inside the cracks of the mushrooms. Or, choose sweet or bread and butter pickles.
- ketchup: Ketchup is a classic burger topping that brings a bright flavor to a burger.
- Mustard: I like yellow mustard, but Dijon, stone-ground or horseradish mustard are other options.
- Romaine lettuce: Then I served the portobello burger with romaine lettuce and toasted top of the bun.
Additional burger topping suggestions
But, let’s consider the other possibilities of fitting inside the grilled portobello mushroom cap!
No matter what your toppings or fillings are for the mushroom caps, everything stays inside and makes for the perfect grilled portobello mushroom burger.
Recipe FAQs
Place the portobello mushrooms directly over the heat grill with the opening side up so that the marinade cooks into the mushrooms.
Heat the grill to high, remove the mushrooms from the bag and place on the grill for 5 to 7 minutes per side or so; You cannot overcook them.
Portobello mushrooms are a great meat alternative for meat eaters, vegetarians and vegans. And 1 giant portobello mushroom provides 100% of the recommended daily vitamin D intake.
advice
- Choose mild, firm portobello mushrooms with no blemishes.
- For a more earthy flavor, choose darker mushrooms, but still avoid spots, which indicate older mushrooms.
- Remove the gills with the edge of a spoon to make a clean opening; Discard the gills.
- Wipe debris from these mushrooms without using water to clean them.
- Marinate the mushrooms in a covered container with the opening so that the center absorbs most of the marinade.
- Grill the portobello mushrooms on a preheated grill, open side up again for maximum flavor from the marinade.
- Again, place the mushroom opening side up when serving the burger, so that the burger toppings are in the center of the opening.
Heat up the grill and make the best grilled portobello mushroom burger recipe you’ve ever had!
What to serve with grilled portobello mushrooms?
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📖 Recipe
Grilled Portobello Mushroom Burger
Portobello mushrooms are a healthy meat alternative to the perfect Grilled Portobello Mushroom Burger recipe, filled with your favorite burger toppings, all inside the cap. Cook dinner in 20 minutes!
material
Grilled Portobello Mushroom Marinade
instructions
Clean the portobello mushrooms
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Wash off any dirt and debris from the mushrooms.
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Carefully remove the stem being careful to keep the mushrooms intact.
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Using a spoon, scrape the gills from the inside of the mushroom caps.
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Rinse lightly with water and dry each portobello mushroom inside and out.
Marinade
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Whisk all ingredients together.
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Pour a small amount of marinade into the base of a container.
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Place the portobello mushrooms, uncovered, in the container.
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Then, pour the rest of the ingredients inside the mushroom cap.
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Refrigerate for 1-2 hours only.
Grilling Portobello Mushroom Burgers
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Preheat the grill to medium or very hot 400 degrees before placing the portobello mushrooms on the grill.
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Begin grilling the portobello mushrooms with the openings open so the marinade cooks inside the mushroom cups.
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Grill the portobello mushrooms for 3 to 5 minutes on each side to get their color and grill marks. I love the grill marks.
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Once you flip the mushrooms, brush the mushroom caps with extra marinade to replace the moisture if the grill starts to dry out.
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You don’t need any oil. For example, marinating will provide enough moisture without the need for oil.
Making burgers
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Toast buns of choice.
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Place each mushroom, open, on the bottom bun.
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Layer/fill material directly into the mushroom cap opening
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Add the top bun, and enjoy!
Comment
- Choose mild, firm portobello mushrooms with no blemishes.
- For a more earthy flavor, choose darker mushrooms, but still avoid spots, which indicate older mushrooms.
- Remove the gills with the edge of a spoon to make a clean opening; Discard the gills.
- Wipe debris from these mushrooms without using water to clean them.
- Marinate the mushrooms in a covered container with the opening so that the center absorbs most of the marinade.
- Grill the portobello mushrooms on a preheated grill, open side up again for maximum flavor from the marinade.
- Again, place the mushroom opening side up when serving the burger, so that the burger toppings are in the center of the opening.
nutrition
Worship: 2gCalories: 140kcalSugars: 27gProtein: 6gFat: 1gPolyunsaturated Fats: 1gTrans fats: 0.01gSodium: 378mgPotassium: 659mgFiber: 4gSugar: 11gVitamin A: 2934IUVitamin C: 18mgCalcium: 83mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂