This marinated portobello mushroom burger is a weeknight-friendly meal that cooks on an indoor grill pan in just 15 minutes. The zingy marinade, which includes balsamic vinegar and smoked paprika, pairs especially well with Swiss cheese, whose subtle nuttiness complements the umami-rich mushrooms.
For more mushroom recipes, try my balsamic mushrooms, zucchini and mushroom pasta, mushroom fried rice, or artichokes and mushrooms.
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Quick Look: Marinated Portobello Mushroom Burger
⏱️ Prep Time: 30 minutes (20 minutes for marinating)
🍳 Cook Time: 15 minutes
🕒 Total Time: 45 minutes
👥 Servings: 2
📊 Calories: ~404 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Portobello mushrooms
⭐ Difficulty: Easy-minimal cooking, in one pan; quick burger assembly
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Why You'll Love This Marinated Portobello Mushroom Burger
Quick marinade, big flavor: The mix of Worcestershire, balsamic, and smoked paprika creates a savory marinade that flavors the mushrooms in as little as 20 minutes.
A bit of everything on one bun: Flavors: Smoky, sweet, slightly bitter, nutty. Texture: Soft, smooth, crispy, crunchy.
Easy to prepare: With little more than some slicing and assembling a quick marinade, this recipe comes together quickly and easily using an indoor grill pan method. No outdoor grill required!
Although I occasionally enjoy a juicy beef burger, a marinated portobello mushroom burger, with its meaty texture, is a not-too-shabby substitute for its all-beef cousin.
Furthermore, the über flavorful marinade of balsamic vinegar, Worcestershire sauce, olive oil, garlic powder, and a dash of smoked paprika proves that a vegetarian burger doesn't have to be a sad imitation.
And just because it's mushroom-based doesn't mean it doesn't include the common burger fixings. But, like any burger, the toppings are completely customizable.
For more light vegetarian recipes, try my herby potato salad, sardines on toast, blue cheese salad, avocado cucumber salad, Italian tomato salad, or eggplant mozzarella sandwich.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Portobello Mushroom Caps: They're the "meat" of this burger.
- Balsamic Vinegar: This vinegar's milder flavor works well in the marinade.
- Worcestershire Sauce: This gives an underlying umami flavor to the burger.
- Garlic Powder: This works wonders in infusing the marinade with a distinct garlic taste.
- Smoked Paprika: Don't substitute with regular paprika; the smoky version is more pronounced. Try it in this mayo-free potato salad.
- Baby Swiss: Nutty, this cheese complements the burger's stronger flavors.
- Arugula: This provides a sharp and peppery bite (as in this shrimp and arugula pasta) and is recommended over standard greens.
Variations & Substitutions
➢Use any cheese you like: Regular Swiss, Gouda, Gruyère, mozzarella, pepper jack, and provolone are all good options.
➢Replace the vine tomatoes with sliced beefsteak or Roma tomatoes.
➢Add additional toppings, such as avocado, basil pesto, sun-dried tomatoes, or roasted red peppers.
➢Use sandwich thins instead of hamburger buns for a lower-carb option.
➢Cook the burgers on an outdoor grill, if you'd like
How to Make This Marinated Portobello Mushroom Burger
Step 1: Marinate the mushroom caps in a bag with the balsamic vinegar, Worcestershire sauce, olive oil, garlic powder, and smoked paprika for 20-30 minutes.
Step 2: Grill the mushroom caps until soft and tender, about 5 minutes per side. Repeat the process and cook each side for an additional 2-3 minutes. Sprinkle with salt and pepper when the caps are just about done.
Step 3: Top each mushroom cap with the Swiss cheese and cook until it melts. Cover the pan with a lid to trap the heat.
Step 4: Layer each burger with the arugula, cooked portobello mushroom, tomato slices, and red onion.
Pro Tips
➢Clean the mushroom caps with a soft-bristled brush: A damp paper towel will also work.
➢Preventive measures to avoid soggy mushrooms: If you must rinse the mushrooms clean, be sure to dry them well so you don't further contribute to their already high water content. Also, avoid over-marinating the mushrooms, cook them over a high-enough heat, and don't cover them during cooking. Lastly, cook them long enough so they deflate a bit, which will release much of the water.
➢Salt the mushroom caps near the end of their cooking time: Adding salt too early makes the mushrooms release more water, and they won't caramelize and develop flavor as well.
➢Lightly toast the hamburger buns, if you'd like: This will help them hold up to the burgers better.
Marinated Portobello Mushroom Burger FAQs
You can, but it's best to marinate because the mushrooms will absorb some of the marinade over time and become more flavorful.
20-30 minutes is enough time for the mushrooms to absorb some of the marinade. Allowing them to marinate for too long may actually make the mushrooms more watery.
Clean them with a soft-bristled brush or damp paper towel (try not to run them under water), grill them over a high-enough heat, don't cover the mushrooms with a lid during cooking, and grill them until they just begin to deflate a bit.
Yes, you can follow the recipe as is before transferring it to an outdoor grill. Watch them carefully, as they will likely cook more quickly on an outdoor grill.
Refrigerator: These grilled portobello burgers are best eaten immediately, but you can save the mushroom caps (without the buns) in an airtight container in the fridge for up to 2 days.
Freezer: I don't recommend freezing any part of a portobello mushroom burger.
Reheat: Gently reheat the mushroom caps in the oven at 350°F max to re-melt the cheese. If you stored any mushroom caps without cheese, reheat them first until heated through, then add the cheese and continue heating until it melts. I recommend placing the mushroom caps on fresh hamburger buns.
Related Recipes
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Marinated Portobello Mushroom Burger
Ingredients
- 2 portobello mushroom caps cleaned, with stems removed
- 2 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon extra virgin olive oil
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ½ teaspoon kosher salt divided (⅛ teaspoon X 4 sides)
- 4 slices Swiss cheese baby variety
- Handful arugula
- 2 hamburger buns or sandwich thins
- 2-4 tomato slices
- 4-6 red onion slices
Instructions
- Place the mushroom caps in a storage bag along with the balsamic vinegar, Worcestershire sauce, extra virgin olive oil, garlic powder, and smoked paprika. Seal the bag and gently shake and massage it to evenly distribute the marinade.
- Let the mushroom caps sit for 20-30 minutes, turning the bag over at least once to ensure even coating.
- Place a grill pan over medium-low to medium heat. Once hot, remove the caps from the bag, shake off any excess marinade, and place them on the grill pan.
- Cook each side for 5 minutes, flipping again and cooking for about 2-3 minutes per side until they develop nice grill marks and flatten a bit. Wait until they're just about done before sprinkling each side with some kosher salt and pepper; use ⅛ teaspoon salt per side.
- Top each mushroom cap with 2 slices of baby Swiss cheese. Place a lid over them, and cook until the cheese melts, about 2 minutes.
- Place a small handful of arugula on the bottom of each bun. Place a mushroom cap on top of the bed of arugula. Top each cap with 1-2 tomato slices and 2-3 sliced red onion (both depending on thickness and preference). Enjoy!
Notes
- If you must run the mushrooms under water, dry them thoroughly before marinating.
- Don't marinate the mushrooms for any longer than 30 minutes.
- Place a lid on the grill pan only when melting the cheese. You want to cook the mushrooms uncovered to release their moisture.
- Turn the heat high enough so the mushrooms sizzle nicely.
- Make sure to salt the mushrooms only at the end of their cooking time. This will prevent them from releasing water too early and turning soggy.
Nutrition
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Love the marinade for these portobello burgers. They came out so good, and I'll definitely be making them again.