Marinated Portobello Mushroom Burgers

Name: Marinated Portobello Mushroom Burgers
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 2 serving
Ingredients: 2 Tbsp olive oil; 2 Tbsp soy sauce; 1 Tbsp apple cider vinegar; 1 tsp brown sugar; 1/4 tsp oregano; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1 tsp smoked paprika; freshly cracked pepper; 2 portobello mushroom caps (about 1/2 lb. total); 2 Buns; 1 cup spring mix; 1 tomato; 1/4 red onion, sliced into rings; 4 Tbsp mayonnaise

User Reviews

5.0

63 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Marinate Time
30 mins
Total Time
50 mins
Servings
2
Calories
52205 kcal
Course
Lunch, Dinner
Cuisine
American

Marinated Portobello Mushroom Burgers

Nancy Wheeler

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With their deep savory flavor, Marinated Portobello Mushroom Burgers are a fast and easy vegetarian option for summer grilling.

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Ingredients

Servings

2 Tbsp olive oil $0.08
2 Tbsp soy sauce $0.12
1 Tbsp apple cider vinegar $0.03
1 tsp brown sugar $0.02
1/4 tsp oregano $0.02
1/4 tsp garlic powder $0.02
1/4 tsp onion powder $0.02
1 tsp smoked paprika $0.10
freshly cracked pepper $0.03
2 portobello mushroom caps (about 1/2 lb. total) $2.94
2 Buns $0.83

Optional Toppings

1 cup spring mix $0.32
1 tomato $0.70
1/4 red onion, sliced into rings $0.07
4 Tbsp mayonnaise $0.40

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Instructions

In a small bowl, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion powder, smoked paprika, and a little freshly cracked pepper (about 10 cranks of a pepper mill).
Remove the stems from the portobello mushrooms.* Place the mushrooms in a shallow dish, gill sides up. Pour some of the marinade into the gills, then flip the mushrooms and pour the rest over the top. Let the mushrooms marinate for 30 minutes, flipping occasionally.
Heat a grill or grill pan over medium to medium-high heat. Once hot, add the marinated portobello mushrooms and cook for about 7 minutes on each side, or until the mushrooms are soft and have released most of their liquid.
Build your marinated portobello mushroom burgers on a bun with your preferred toppings. I love the classic mix of mayonnaise, sliced tomato, onion rings, and lettuce or spring mix.

Notes

*You can save the mushroom stems use them later in an omelette (chopped), or save with the rest of your vegetable scraps in the freezer for making vegetable stock later.