This easy vegan recipe for baked portobello mushroom burgers is a breeze to make. It’s the perfect meal for a lazy weeknight dinner when you don’t feel like cooking anything too fancy. And, these burgers are really satisfying and juicy.
Serve them with some sweet potato fries and you have yourself a winning meal for your next BBQ or cookout. I can never get enough of mushrooms, and I find myself constantly looking for new ways to use them in the kitchen!
These burgers are baked in the oven with high heat on broil to cook them. But, you can also grill these burgers on the grill if you have the access to one! I’ve also made these in my Ninja food toaster oven (which has a broil setting) and they came out fantastic. Just keep a really close eye on them while they cook.
Why you’ll love this recipe
- Juicy portobello mushroom caps take the place of the “meat” in the burgers. They’re hearty and satisfying.
- These burgers can be topped with any of your favorite sauces, veggies, or condiments.
- These take very little time to prepare. Most of the time is marinating the mushroom caps. So, you can marinate them while you prepare a side or appetizer.
- Even as a vegan burger, these are a true crowd-pleaser. Your meat-loving friends will be wondering how a mushroom burger could taste so satisfying.
About the ingredients
- Large portobella caps – These can be found at any supermarket and they frequently go on sale. They get incredibly tender and juicy when they’re cooked, making them a great option for vegan burgers.
- Balsamic vinegar – This is the base of the marinade. See below if you would like alternate options. But, the flavor of balsamic really compliments these burgers.
- Dijon mustard – This adds a much-needed zing to the burgers and works with the balsamic for flavor. If you don’t have Dijon, use yellow mustard.
- Oregano and Cumin – These two spices contribute so much to the flavor of the burgers. You can also add in smoked paprika or even cayenne pepper if you like spice.
- Onion and Garlic – These ingredients are used to top the burgers. If you’d like, you can add in some green peppers to the mix as well.
- Baby arugula – You can also use fresh lettuce, spinach, or even baby kale to top these vegan mushroom burgers.
- Burger buns – Use gluten-free buns if you have this dietary restriction. You can also chop the burger up and make a wrap.
Portobello mushroom burger marinade
The marinade for these vegan mushroom burgers all comes from the marinade. While the onion and garlic certainly contribute to the flavor as well, the mushroom caps taste best after they have soaked in the balsamic marinade for at least 30 minutes.
Be sure not to marinate them for too long. I would not suggest an overnight marinate for these mushroom burgers as they can quickly become too saturated. See the additional marinade ideas below if you do not want to use balsamic vinegar.
Portobello mushroom burger without balsamic vinegar
Balsamic vinegar contributes to most of the flavor in this baked portobello mushroom burger recipe. But, you have other options as well. If you do not want to use balsamic vinegar, try these substitutes for this recipe instead:
- 6 tbsp. of red wine vinegar + 2 tsp. sugar
- 4 tbsp. red wine vinegar + 2 tsp maple syrup
- 6 tbsp. balsamic vinaigrette salad dressing
- 4 tbsp. of soy sauce + 2 tbsp. grape jelly
- 4 tbsp. of soy sauce + 1 tbsp. lemon juice + 1 tbsp. molasses
- 5 tbsp. Worcestershire sauce + 1 tbsp maple syrup
There are many different ways to flavor the marinade for these vegan burgers. I suggest tasting as you go, then adding more sweetness or acidity based on your preferences. The mushroom caps will soak up all the flavor and result in a delicious, juicy burger.
FAQs and recipe tips
Do I need to clean or remove the gills of the portobello mushrooms? Always wash the mushrooms really well before cooking. You can eat the gills of the mushroom as well, or remove them if you prefer.
Can I cook these any other way? Yes. You can pan fry these burgers on the stove, or bake them for 15 minutes at 350°F instead of broiling them. Just be sure to check for doneness.
How do I know when the portobello burgers are done cooking? The centers will feel soft and juicy if you press on them with a fork.
Baked Portobello Mushroom Burger (Easy & Vegan)
These easy baked Portobello mushroom burgers are dairy-free, nut-free, and vegan
- 4 Portobello mushroom caps
- 1 Onion Chopped
- 3 cloves Garlic Minced
- 6 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
- 3 tsp Dijon Mustard
- 1 tsp Oregano
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Rinse/dry or gently wipe off the mushrooms with a damp paper towel. Trim the stem so the mushroom cap can rest flat. With a fork, prick top of mushroom cap several times.
In a small bowl, whisk together the balsamic, olive oil, mustard, oregano, cumin, salt, and pepper.
Add the mushrooms to a large ziploc bag. Pour in the marinade. Close and shake everything around to completely coat the mushrooms. Set in fridge for 30 minutes.
Heat 2 tbsp. olive oil in a large frying pan on medium. Add the onion and garlic. Cook for 12-15 minutes, stirring regularly until golden and fragrant.
Line a baking sheet with foil. Turn the oven to broil and place the oven rack in the upper third (but not directly under the heating element).
Place the mushrooms gill side down on the baking sheet. Cook for 5 minutes under the broiler. Flip and cook for another 4-5 minutes until barely starting to char.
Slice the buns. For best results drizzle a bit of olive oil and toast for a minute or two under the broiler.
Place the cooked portabello cap on the bun and top with fresh arugula (or greens of choice), onion, condiments of choice, and bun.