The Best Grilled Portobello Mushroom Burger

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I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would enjoy! The marinade adds so much flavor!

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion,  tomatoes, spinach, and avocado – yum!!
Portobello Mushroom Burgers

These veggie burgers are easy, and make a great beef alternative that even a meat lover would enjoy. The mushrooms are marinated then grilled and topped with melted Swiss cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!

To give the mushroom a meaty flavor, I marinated them with balsamic, soy sauce and Montreal steak seasoning. They were so good, perfect for meatless Mondays or any night of the week.

Portobello mushrooms are thick and meaty, making them a great alternative for vegetarians, vegans, and anybody who wants to incorporate more plant based foods in their diet. Replacing beef with mushrooms is also an easy way to reduce calorie consumption overall.

I used Swiss cheese, but you can top them with mozzarella, feta cheese, cheddar or even roasted red pepper, and fresh basil.

More Portobello Mushroom Recipes:

 

I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would enjoy! The marinade adds so much flavor!
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4.95 from 56 votes
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The Best Grilled Portobello Mushroom Burger

295 Cals 21 Protein 31 Carbs 13 Fats
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Lunch
CUISINE: American
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!

Ingredients

  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • 1/2 avocado, sliced thin
  • baby spinach
  • 4 whole wheat low calorie buns, I used Martin

Instructions

  • In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
  • Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
  • 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, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
  • Top the mushrooms with cheese during the last minute of cooking.
  • While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
  • To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Nutrition

Serving: 1loaded burger, Calories: 295kcal, Carbohydrates: 31g, Protein: 21g, Fat: 13g, Saturated Fat: 1g, Sodium: 594mg, Fiber: 11g, Sugar: 6g
WW Points Plus: 8
Keywords: Grilled Portobello Mushroom Burger, mushroom swiss burger, portabella mushroom burger, portobello mushroom burger, portobello mushroom burger recipe
Marinade for portobello mushrooms.
Marinaded, grilled portobello mushroom caps.

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234 comments

  1. This marinade is fabulous! Will make again. 

  2. so yummy. first bite my husband and I looked at each other in amazement. Followed recipe but did add 2 garlic cloves minced

  3. Seriously the best vegetarian burger ever. Best alternative to a real burger. This is now my favorite. My husband cooked it on his Oklahoma Joe offset smoker and it was fabulous. Thank you for your great recipe!

  4. So good! I’m not vegan or vegetarian but I like lots of their recipes so I decided to try this. I’ll still eat a hamburger cooked on the grill, but at home in the kitchen this was so easy and yummy and satisfying. It’s been an age since I’ve had swiss cheese and I enjoyed it on this burger.

    Thanks for your good, healthy recipes and your hard work.

  5. Excellent!  Added clove of garlic and Worcestershire sauce.  So good!  Easy and much better than chemical artificial burgers.  Thank you!  

  6. Made these portobello mushroom burgers and added vegan sliced cheese, sautéed mushrooms & red onions, tomatoes, arugula, pickles and placed on a whole wheat bun…..DELISH! 

  7. This is a delicious portabello burger. I’ve tried a few recipes, but this is by far the best. I used a grill pan on the stove because of the weather. I can’t wait to try these on the bbq. Yum! Thanks for this keeper

  8. This is a tasty burger. I added sauteed red onions, spinach (after removing the mushrooms), tomatoes and gouda cheese (added on the last turn over) and guacamole tomatoes. On honey wheat buns. Sweet potatoes fries as side dish.

  9. Just made this with slight adaptation of using Worcester sauce instead of Montreal. And grilled the onions to caramelised.. Was sooo good! My people were very happy with dinner this evening.. Thank you..

  10. I thought this was outstanding. What a great way to have a meatless meal. The marinade was terrific. I did not use cheese and made a horseradish dressing for the bun. I will be making this again. 

  11. These are excellent!

  12. As a die hard meat lover, I couldn’t imagine a lunch or dinner without meat.

    Well I’ve had this recipe 3 times now, and am I converted. I cook the onions as long as the mushrooms. Plus they now have low salt Montreal Steak seasoning with low salt.

    This I love.

  13. Delish! So glad we made the extra trip to get the brioche buns for this one. Very easy to grill in the smoker outside. Flavor was incredible. I think next time I might make a quick mayo vinegarette with the leftover marinate. This is a great meat alternative but without compromise in texture, flavor, etc.