Here’s a Meatless Monday classic recipe for juicy grilled Portobello mushroom burgers. Mushroom caps are seasoned with garlic, oil, salt & pepper then grilled over charcoal and treated just like a real hamburger. You almost can’t tell the difference. Perfect for when your husband wants to fire up the grill or easy to make inside on the stove top.
Here’s how we make grilled Portobello mushroom burgers:
Wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.
Mix olive oil, garlic powder, salt, and pepper together in a small bowl. Brush the caps all over the olive oil mixture.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill. Grill for 5 to 7 minutes on each side, or until tender.
Top the mushrooms with cheese during the last minute of cooking. While the cheese melts, toast the buns.
To finish, smear mayonnaise on both sides of the bun, add lettuce to the bottom bun, place the and grilled Portobello mushroom on top of the lettuce and top with the onions, and sliced tomato. Serve with fries or chips.
I swear you will burp this sammitch like a real cheeseburger!
Grilled Portobello Mushroom Burgers
Ingredients
- 2 Portobello Mushroom Caps large
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic powder
- Kosher salt and freshly cracked black pepper to taste
- cheese slices for each portobello burger (optional)
- buns
Toppings: mayonnaise, lettuce, tomato slices and red onion slices or any toppings you choose.
Instructions
- Wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a teaspoon.
- Mix olive oil, garlic powder, salt & pepper together in a small bowl. Brush the caps all over with the olive oil mixture.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill. Grill for 5 to 7 minutes on each side, or until tender.
- Top the mushrooms with cheese during the last minute of cooking. While the cheese melts, toast the buns.
- To finish, smear mayonnaise on both sides of the bun, add lettuce to the bottom bun, place the and grilled Portobello mushroom on top of the lettuce and top with the onions, and sliced tomato.
- Serve with fries or chips.
Notes
Nutrition
Julie is HostessAtHeart says
Love portobello mushrooms! These burgers look delish!
The Mountain Kitchen says
Thanks, Julie. They were really good. I think this is my favorite way to eat portobellos 🙂
Dana@ IveGotCake says
Hahaha @ “burp this sammich like a real cheeseburger”
well said Debbie, well said
The Mountain Kitchen says
Ain’t nothing but the truth, the whole truth and nothing but the burping truth! 😉
Cheryl "Cheffie Cooks" Wiser says
Do we burp?! Really…HA! I love portobellos/grilled!!!