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Succulent mushrooms layered with melty, buttery cheese make this Portobello Mushroom Burger a hit with meat eaters and vegetarians alike. A rich, savory marinade makes the mushrooms are flavorful, juicy, and absolutely delicious!

The best portobello mushroom burger with pesto, cheese, and onions

Why You’ll Love This Savory Burger Recipe

  • It’s Absolutely Delicious. The mushrooms are soaked in a quick but high-impact balsamic-soy marinade (a riff on my Grilled Portobello Mushrooms), then double stacked and stuffed with Havarti cheese, slathered in pesto, piled inside a fluffy brioche bun, and topped with grilled onions and tomatoes. Need I say more?
  • You Won’t Miss the Meat (Really!). Even without meat, this portobello mushroom burger is savory and good and messy, the way a proper burger should be (this Vegan Burger has all the same delicious qualities). It’s plenty hearty and satisfying too!
  • It’s Healthy Without Tasting Like It Is. Thanks to melty cheese, pesto, and a plush bun, this burger tastes just as indulgent as you want it to. However, it’s also packed with nutritional ingredients, meaning you can enjoy your mouthwatering burger knowing you’re also eating something that’s good for you.
A vegetable being cleaned and prepped

5 Star Review

“AMAZING!!! Everyone in our house loved this, even my meat-loving husband and teenage son!”

— Joanna —

How to Make a Portobello Mushroom Burger

The Ingredients

  • Portobello Mushroom Caps. A powerhouse of nutrients and sneakily flavorful, mushrooms are a fantastic choice for a vegetarian burger. Make sure you use portobello mushroom caps, as they have the best size and taste for a burger.
  • Soy Sauce. For deep, umami flavor in the marinade.
  • Balsamic Vinegar. For a little brightness and tang.
  • Garlic. A mushroom’s flavor BFF.
  • Italian Seasoning. Adds herby goodness and an Italian flair.
  • Havarti Cheese. If you haven’t tried havarti cheese before, I urge you to give it a try here. Its buttery, creamy goodness takes this burger to the next level.

Substitution Tip

If you don’t enjoy havarti, you can swap provolone or baby Swiss instead.

  • Bun. In true burger spirit, we picked brioche buns for our portobello mushroom burgers. Brioche is supple and soft, so it doesn’t overwhelm the mushrooms the way a thicker, chewier bun would. Soft whole-wheat burger buns would be delicious too.

Substitution Tip

  • If you are looking to save portobello mushroom burger calories, you could wrap the burgers in butter lettuce leaves.
  • These burgers also work nicely as a knife-and-fork situation, alongside a bed of crisp greens.

The Directions

  1. Marinate the Mushrooms. Marinate for at least 30 minutes or up to 1 hour.
  2. Preheat the Grill. Oil the grates to prevent sticking.
  3. Grill the Mushrooms. Grill for about 10 minutes, until tender.
  4. Add the Cheese. Stack another mushroom on top, keeping the cheese in the middle. Top the stack with more cheese.
  5. Assemble. Add the mushroom stack to a bun, prepare your desired toppings, and ENJOY!

Portobello Mushroom Burger Toppings

  • Pesto. This is our FAVE. It adds so much additional freshness. I used a good-quality store-bought pesto and can only imagine how incredible the burgers would be with homemade Basil Pesto.
  • Add an Egg. If you love your regular burgers with an egg, you’ll adore your mushroom burger with one too.
  • Extra Veggies. Fresh tomatoes (or Roasted Tomatoes) and a slice of grilled red onion make these portobello mushroom burgers sublime. Sauteed Spinach would be nice too.
  • Bacon. For those who want a little meat on their meatless burger, add a few slices of Air Fryer Bacon or Baked Bacon in the Oven.
A deconstructed portobello mushroom burger sitting on a wooden serving tray

Storage Tips

  • To Store. Refrigerate the portobello mushroom stacks in an airtight storage container for up to 4 days. 
  • To Reheat. Rewarm portobello mushroom stacks in a baking dish in the oven at 350 degrees F or in the microwave. Assemble burgers as desired. 
  • To Freeze. Freeze portobello mushroom stacks in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. 

Leftover Ideas

Leftover mushroom stacks? Dice them up and add them to a bowl of Instant Pot Mac and Cheese. Or swap them for the mushrooms in this Gourmet Mac and Cheese.

An easy portobello mushroom burger on a bun

What to Serve with a Portobello Mushroom Burger

A pesto portobello mushroom burger with cheese, tomato, and grilled onion

Recipe Tips and Tricks

  • The Marinade Is KEY. The secret to making this mushroom burger ultra scrumptious is the savory marinade. For the max flavor impact, I recommend marinating the portobello mushrooms for at least 30 minutes or up to one hour.
  • Dry Your Mushrooms. Mushrooms already contain a significant amount of liquid, so we don’t want to add to that. Once you’ve washed and prepped your mushrooms, make sure you dry them thoroughly.
  • Have Fun With It! Just because this burger doesn’t include meat doesn’t mean it can’t still be fun! From the cheese to the bun to the tasty toppings options (see my favorite ideas in the blog post above), you can choose your own scrumptious adventure.

Portobello Mushroom Burger

4.90 from 38 votes
BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Prep: 5 minutes
Cook: 10 minutes
Total: 45 minutes

Servings: 2 burgers

Ingredients
  

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 4 portobello mushroom caps cleaned with underside stems and gills removed
  • 4 thin slices havarti cheese or swap provolone or baby Swiss

For serving:

  • Whole wheat or brioche hamburger buns
  • Sliced red onions
  • Pesto
  • Sliced tomato
  • Arugula

Instructions
 

  • In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
  • Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking, or lightly spray the grill pan with nonstick spray.
  • Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
  • When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
  • During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

Notes

  • TO STORE: Refrigerate the portobello mushroom stacks in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm the portobello mushroom stacks in a baking dish in the oven at 350°F or in the microwave. Assemble burgers as desired. 
  • TO FREEZE: Freeze portobello mushroom stacks in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1burger, without bun or toppingCalories: 140kcalCarbohydrates: 13gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 2mgPotassium: 695mgFiber: 3gSugar: 7gVitamin A: 25IUVitamin C: 1.4mgCalcium: 49mgIron: 1.5mg

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Frequently Asked Questions

Can You Cook a Portobello Mushroom Burger on the Stove?

Yes, you can cook a portobello mushroom burger on the stovetop. Use an indoor grill pan like this one. For a pan-fried portobello mushroom burger, cook the mushrooms in a lightly oiled cast-iron or similar heavy-bottom skillet.

How Do You Prep Mushrooms for Burgers?

Whenever you are cooking with portobello mushrooms, I recommend removing the stems and gills first. The gills are edible, but they often contain bits of sand (not what I want in my burger), and because they are so black, they’ll turn whatever you are cooking them with a dark color.

To remove the gills, gently twist off the stem. Lay the mushroom cap-side down (gill-side up). Use a small spoon to scrape away and discard the dark gills. You are ready to cook!

Can I Make My Portobello Mushroom Burger in the Oven?

Yes! Roast the mushrooms at 400 degrees F until tender, about 15 to 20 minutes. Add the cheese, stack, then return the burgers to the oven until the cheese melts, about 3 to 5 additional minutes.

More Hearty Burger Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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36 Comments

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  1. Very helpful tips and guide. I love Portobello Mushroom Burger. I will try this at my home. Thank you.

  2. My carnivore hubby is as happy with this recipe as I, a new vegan, am. I am trying to love mushrooms and your tips made these much better than what I experienced long ago. Also made the ranch flavored baked fries, which is also a keeper. We had a vegan ramen salad on the side with edamame. Great meal.5 stars

  3. Made these for my roommate and I and they were  amazing. I’ve never made Portobello mushrooms before but your steps were so easy to follow and that marinade had so much flavour. I didn’t have soya sauce so I used 2 tbsp of teriyaki sauce, I think it worked because they were tasty. I also don’t have a grill so I made them in a skillet…honestly I find all your recipes so easy to follow, so yummy and I don’t feel guilty when I eat your food … 

    I’m working through your recipes and I just adore them, this and all the others.
    Thank you, thank you for making me feel like I can have my hand at cooking! 5 stars

  4. I was looking for various recipes over the past few weeks and your recipes kept coming up. I’ve tried some and wanted to say thank you! Thank for for the recipes and easy web design! 

  5. These are delicious!  I love meat, but preferred this burger to one made with a beef patty.  The portobello mushrooms I had were quite large.  They shrink considerably when cooked; stacking two together works well so that the mushrooms don’t get lost under multiple toppings.  I oven roasted them and they were done in 10 minutes.  I used goat cheese between the mushrooms and it paired well with the pesto.  Mixed greens, sliced red onions, capers, sun-dried tomatoes and alfalfa sprouts topped the mushroom “patty”.  A definite keeper!!5 stars

  6. Thank you for this. I’ve made it 3 times already! Great everytime. My dad and brother wanted some meat for protein, so I made a couple beef patties and omitted 1 mushroom cap on each burger so it wasn’t too big. They loved it! But its so delicious without the beef too.5 stars

  7. Incredibly delicious. The marinade left the mushrooms juicy. I followed the recipe exactly and it came out perfect. I added the fries from the fries recipe. This is just as good as a beef burger.5 stars

  8. I followed this recipe (which I never do!) except I only had Feta. OMG! I loved them. Especially “a meatless hamburger”…there’s no pretending it’s anything but a portobello burger…but dang it was delicious. I intend to have these all Summer long. Thanks!5 stars

  9. I fixed these for the second time tonight and I thought they were even better than the first…if that’s possible! I Ooohed and ahhed and oh God that’s good through two of them. I always thought portobellos-are-an-excellent-sub-for-meat was a bunch of Vegetarian self-convincing…bs but didn’t miss the meat at all. The secret to me was the marinade of Balsamic and a dab of Pesto. A fabulous sammich and part of my regular rotation hopefully forever. Thanks very much!5 stars

  10. Fabulous! I did not use a bun, just had the Portobello with provolone. Had to run errands, so left it to marinate in the refrigerator for 3 hours. Delicious!!5 stars

  11. I will never eat a regular burger again. This is delicious! I added a little A-1 instead of the steak seasoning to the marinade. So delicious, I could eat this every day!5 stars

  12. “Dad, that looks real good!” says my 11 yr. old son – the one that doesn’t like mushrooms!
    I grilled it using the grilled red onion, Havarti cheese, tomato, red leaf lettuce and pesto on whole wheat buns. OMG!
    I’m not a vegetarian and it doesn’t replace the burger but it is an extraordinarily wonderful meal. Vegetarians know how to enjoy their food! The marinade really sealed the deal. I’m not afraid to give it 5 stars.5 stars

  13. This was a very good burger. I served it per your recommendation on a bun with a slice of provolone, a tomato slice and some arugula. We also grilled the mushrooms. Thank you for sharing5 stars

  14. So good! One tip: make sure you buy big portobellos – they will shrink a lot (like other mushrooms)! Mine ended up pretty small but still delicious with goat cheese, grilled onions and other toppings. I used an indoor cast iron grill pan. Thanks for the great recipe!5 stars