Name: Grilled Portobello Mushroom Burgers
Prep time: 10 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup garlic aioli (or mayo + garlic); ½ tsp smoked paprika; 1 cup baby arugula; 2 cloves garlic, minced; 2 tbsp low-sodium soy sauce; 2 tbsp olive oil; 3 tbsp balsamic vinegar; 4 large portobello mushroom caps; 4 slices provolone cheese; 4 whole wheat burger buns; Optional: tomato slices, red onion

Meaty portobello caps soak up smoky balsamic marinade, then char to juicy perfection on the grill. Topped with melty provolone, peppery arugula, and garlic aioli, these vegetarian burgers deliver steak-like satisfaction with zero guilt in 20 minutes.

Why You’ll Love This Recipe

These grilled portobello mushroom burgers are your meatless Monday miracle—huge, juicy caps transform into steak-textured patties that hold their own against any beef burger. The quick balsamic-soy marinade infuses deep umami while tenderizing, and a hot grill creates irresistible char marks and smoky flavor. They’re naturally low-carb, gluten-free adaptable, and clock in under 250 calories yet feel utterly indulgent. Perfect for summer cookouts (meat-eaters will steal bites), weeknight dinners, or meal prep stacks. The mushrooms release moisture as they cook, keeping them succulent without drying out. Customizable toppings mean everyone builds their dream burger, and leftovers reheat beautifully for next-day lunch goals. Pure plant-powered deliciousness that satisfies every craving.

Recipe Tips and Tricks

Scrape Gills → Prevents soggy texture.
Score Caps → Marinade penetrates deeper.
Oil Grill Grates → Zero sticking drama.
High Heat Sear → Locks in juices.
Weight Press → Optional panini press for flatness.
Rest 3 Min → Redistributes moisture.
Toast Buns → Buttery crunch upgrade.
Aioli Spread → Both sides for max flavor.

Yield: 4 Servings

Grilled Portobello Mushroom Burgers

Juicy grilled portobellos with melty cheese—healthy, meaty mushroom burgers.

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 5 minutes

Total Time 23 minutes

Ingredients

¼ cup garlic aioli (or mayo + garlic)
½ tsp smoked paprika
1 cup baby arugula
2 cloves garlic, minced
2 tbsp low-sodium soy sauce
2 tbsp olive oil
3 tbsp balsamic vinegar
4 large portobello mushroom caps
4 slices provolone cheese
4 whole wheat burger buns
Optional: tomato slices, red onion

Instructions

Prep Caps → Gently twist stems off portobellos; scrape dark gills with spoon—score tops in crosshatch for marinade magic.
Whisk Marinade → Combine balsamic, soy, olive oil, garlic, paprika in zip bag—massage to blend flavors.
Marinate Mushrooms → Add caps to bag; gently coat and press out air—rest 5 minutes (or up to 1 hour in fridge).
Heat Grill → Preheat to medium-high (400°F); oil grates generously with soaked paper towel.
Grill First Side → Place caps gill-side up; cook 4 minutes until deep char marks form and juices pool.
Flip & Cheese → Turn caps; top each with provolone slice—grill 3-4 minutes until cheese melts and bottoms crisp.
Toast Buns → Split buns on upper rack last 2 minutes—watch closely for golden crunch.
Rest briefly → Transfer mushrooms to plate; rest 3 minutes for juices to redistribute.
Build Burgers → Spread garlic aioli on both bun halves; layer arugula, mushroom, optional toppings.
Serve Immediately → Crown with bun top; dig into dripping, smoky perfection while hot.

Notes

Gill removal prevents watery burgers.
Scoring helps marinade penetrate fast.
Press with spatula for even contact.
Provolone melts better than mozzarella here.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 246Total Fat 5gSaturated Fat 2gUnsaturated Fat 3gCholesterol 7mgSodium 149mgCarbohydrates 43gFiber 8gSugar 2gProtein 12g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.