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Portobello Mushroom Burger

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: mushroom burger, pistachio pesto, portobello mushroom, vegetarian
Servings: 4 people
Calories: 319kcal
Author: Jennifer Debth


Caramelized Onions

  • 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


Caramelized Onions

  • 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.
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Portobello Mushrooms

  • 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.*
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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!
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*Some of the oil/vinegar will roll off the mushrooms and may start to smoke on the pan. Don't worry...it's totally normal!
**After the mushrooms were cooked, Trevor cut the mushrooms to fit the size of bun we have on hand. This isn't necessary, but makes for a really pretty presentation!
***Gluten free? Make sure to use a GF bun! :)


Serving: 1burger + bun and toppings | Calories: 319kcal | Carbohydrates: 9g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 265mg | Potassium: 356mg | Fiber: 2g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 2.1mg | Calcium: 74mg | Iron: 1.1mg