This vegetarian Portobello Mushroom Burger has a meaty texture and tangy flavor. It’s topped with sweet caramelized onions, pistachio pesto, and creamy goat cheese.
So, let me be honest for a second. I thought this portobello mushroom burger would be good…but I didn’t think it was going to be THIS good.
I mean, I’ve never really craved a portobello mushroom burger before, but after eating this one, I do.
Full disclosure: this burger is healthy, but doesn’t taste healthy, is vegetarian, and can be gluten-free. It’s also smothered in tangy goat cheese, caramelized onions, and my roasted pistachio pesto.
So, if you don’t like healthy, delicious burgers with creamy melt-in-your-mouth cheese and perfect toppings then, well, this recipe just isn’t for you. 😉
Portobello mushrooms are a GREAT substitute for ground meat burgers. With this ingredient list (ahem caramelized onions and goat cheese), this burger will please both vegetarians and meat eaters alike!
- Portobello Mushroom Caps – the “burger”. These have a meaty texture and really soak up the flavor of the marinade.
- Olive Oil and Balsamic Vinegar – the key to portobello mushroom burger success: the marinade! Oil adds a healthy fat and the vinegar adds an amazing tang to offset the earthiness of the mushroom.
Optional Additions & Toppings
- Burger Buns – I used whole wheat buns but pick your favorite kind. Brioche buns would also be delicious.
- Butter, Yellow Onion, and White Wine – make up the caramelized onions. Butter adds richness, the yellow onion is sweet, and the white wine adds a great tangy flavor.
- Goat Cheese – adds a delicious, creamy tang.
- Spinach – I use raw spinach but if that’s not your thing, feel free to sauté the spinach with the onions.
- Pistachio Pesto – you can also use a store-bought pesto but I love,
and highly recommend, whipping up some of the homemade stuff!
How to make
This is probably the easiest burger you’ll ever prepare. All you need to do is season the mushrooms, broil, season, and broil a little more!
- Whisk together olive oil and vinegar in a small bowl. Set aside.
- Gently wash and dry your mushroom caps.
- Place them ribbed side up on a baking sheet, then brush half the oil/vinegar mixture on the ribbed sides of the mushrooms.
- Broil for 5 minutes, flip the mushrooms, brush the remaining oil/vinegar on the other side of the mushroom, and broil for another 5 minutes.
- Serve and enjoy!
Making the caramelized onions
- Heat butter in a large skillet, your onions, and cook until golden brown and caramelized. In the last minute or two, deglaze with a splash of white wine.
Making the Pesto
- Place basil, garlic, roasted pistachios, olive oil, lemon juice, cheese, and salt in a food processor or blender until smooth.
It’s that easy. Trust me, it’s worth it! Check out my pistachio pesto recipe for the measurements!
How do you prepare a portobello mushroom?
Preparing portobello mushrooms for burgers is quick and easy. Pull off the stems, if necessary, remove the gills, if desired, then gently clean the mushrooms.
Can you eat the gills of a portobello mushroom?
Yep! I like to leave the gills on the mushroom for the texture and flavor they provide.
They are a bit earthy and fibrous so if that’s not your thing, feel free to just scoop them out with a spoon while prepping your mushrooms.
How to clean portobello mushrooms
To clean your portobello mushrooms, simply wipe them clean with a damp rag.
You don’t want to rinse your mushrooms directly under water or submerge them in water. Mushrooms are like sponges so they’ll soak up too much of the water making them unable to soak up as much flavor from the marinade.
How to cook a portobello mushroom burger
There are a few different ways to cook a portobello mushroom burger!
- Broiler. This is how I cooked mine! Simply broil in the oven at about 500 degrees F for 5 minutes on each side.
- Stovetop. Cook in a skillet or grill pan on the stove at medium heat for 5-7 minutes each side.
- Grill. Heat your grill to medium heat then cook for 5-7 minutes each side.
Whichever route you take, your portobello mushroom burgers are sure to be delicious!
These portobello mushroom burgers are super customizable! I love the flavor of the caramelized onions and the pesto but you can really serve these up with your favorite burger toppings.
- Try another marinade. Use your favorite oil and vinegar instead!
- Spread on a different sauce. Peanut sauce, tartar sauce, jalapeño cream sauce, or just ketchup and mustard!
- Use other cheeses. Pepperjack, feta, mozzarella, you name it.
- Load on the toppings. Sliced tomatoes, lettuce, avocado, etc.
- Make it gluten-free. Make this recipe gluten-free by leaving out the bun, sandwiching the burger and toppings between two pieces of bib lettuce, or buying your favorite gluten-free variety of bun.
Get creative. The sky’s the limit! 😉
What to serve with portobello mushroom burgers
Here are some of my all time favorite sides to serve with these portobello mushroom burgers!
How to store
After being cooked, these mushroom burgers can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 1 month!
To reheat the burgers, just broil them in the oven until heated or microwave until warm.
This healthy veggie burger is completely satisfying.
Tender portobello mushrooms with creamy goat cheese, sweet caramelized onions, and roasty, garlicky pesto all sandwiched between a whole wheat bun? This is a vegetarian’s burger-dreams come true!
Portobello mushroom burgers for life!
Portobello Mushroom Burger
Equipment for this recipe
- 1 tablespoon unsalted butter
- 1 yellow onion halved and sliced
- 2 splashes white wine
Portobello Mushroom Burger
- 4 portobello mushroom caps
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 whole wheat buns
- 1 (4 oz) log goat cheese softened
- baby spinach
- caramelized onions from above
- 1/4 cup pistachio pesto or store bought, if preferred
- Heat a large skillet over medium/medium low heat. Once hot, add in butter.
- Once the butter has melted, add in sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized.
- In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed. Taste and season with salt and pepper.
- Set aside.
- You can find the directions here.
- Preheat broiler (ours is at 500 degrees F).
- Gently wash and dry mushroom caps. Place them ribbed side up on a rimmed baking sheet.
- Whisk together olive oil and balsamic vinegar in a small bowl.
- Brush half of the oil/vinegar mixture on the ribbed sides of the mushrooms. Season with salt and pepper, to taste.
- Broil for 5 minutes.
- Flip the mushrooms and brush on the remaining oil/vinegar.
- Broil for another 5 minutes.*
Assembly for one burger
- Spread softened goat cheese on the bottom bun.
- Top with spinach, then portobello mushroom.**
- Top that with some caramelized onions and 1 tablespoon of pesto.
- Top with burger bun, repeat with the remaining burgers and enjoy!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.