Portobello Mushroom Burgers

4 Sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Portobello Mushroom Burgers are veggie burgers that even meat lovers will enjoy, flavored with balsamic vinegar and topped with classic burger fillings.

This Sandwich Recipe is a great alternative to a Classic Burger. It’s the perfect dinner for anyone who doesn’t eat meat or if you’re trying to make healthier recipes. 

Portobello Mushroom Burgers on serving plate

This Veggie Burger recipe makes the perfect beef alternative. The mushrooms are tossed in a mixture of balsamic vinegar and oil that adds lots of flavor to them. Then they’re topped off with cheese, pickles, tomato, onion, and other favorite burger fillings for more flavor and texture. 

Portobello Burgers are perfect for a vegetarian diet, but it’s a delicious Dinner Recipe even if you do eat meat. The Portobello mushrooms make an excellent meat alternative. They have a nice earthy flavor that easily absorbs the other flavors around them, and they’re the perfect size for the burger. Plus, they grill up in just a few minutes!

Portobello Mushroom Burgers on serving plate

Though they have less protein than a typical Cheeseburger, they are also lower in calories and high in vitamins. A Portobello Burger is the most delicious way to enjoy a burger without red meat. You can make them for meatless Mondays, or any other time you want a burger, but don’t want to handle raw meat. 



  • Prep: Start the recipe by preheating your grill to medium-high heat. Then slice the tomato and onion, and set them to the side until you assemble the sandwich. 
  • Mushrooms: Add the mushroom caps to a large bowl with balsamic vinegar, oil, salt, and pepper to flavor the mushrooms. Toss the ingredients together until the mushrooms are thoroughly coated. 
  • Cook: Add the mushrooms to the grill to cook for 6-8 minutes on each side. As they’re cooking brush the Portobello mushrooms with the oil and vinegar mixture to continue flavoring them. Remove the mushrooms from the grill. 
  • Buns: Spread mayonnaise over one side of each bun. Place the bottom buns on the grill at medium heat, and toast them mayonnaise side down. Take the buns from the grill after a minute and then add the top bun. 
  • Assemble: Add the pickles, mushrooms, Provolone cheese, onions, lettuce, and tomato to each bottom bun. Then top that off with the toasted top bun. 
Portobello Mushroom Burgers on serving plate


  • Topping ideas: For some more sandwich toppings add coleslaw, cucumber, avocado, mushrooms, baby spinach, or arugula. If you don’t care about keeping it vegetarian, you could also add on some bacon. 
  • Sauces: You can also add additional sauces to the burger like garlic aioli, mustard, ketchup, ranch, blue cheese dressing, or BBQ sauce.
  • Onions: Instead of just using raw onion, you could cook up the onions to make a caramelized onion addition to the recipe. 
  • Cheese: There are so many different kinds of cheeses that would taste amazing in this recipe like provolone cheese, Swiss cheese, Pepper Jack, mozzarella, American cheese, or goat cheese. 
  • Buns: In place of a typical hamburger bun, you could try out brioche, pretzel buns, or even simple sliced bread to make this recipe more like a Patty Melt. You can toast them in the oven, like in our Oven-Baked Burger, or on the stovetop, as we do in our Stovetop Burger Recipe.
Portobello Mushroom Burgers in hands



  • Serve: To keep this recipe fresh, if you have any leftovers don’t leave them at room temperature for more than 2 hours. 
  • Store: Take the mushroom patty and other fillings out of the bun and store them in an airtight container in the fridge for 3-4 days. Then serve them in a fresh bun to eat. 
  • Freeze: You can also freeze the sandwich filling for up to 3 months. Let it thaw in the fridge before reheating. 

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Portobello Mushroom Burgers

Portobello Mushroom Burgers are veggie burgers that even meat lovers will enjoy, flavored with balsamic vinegar and topped with classic burger fillings.
Yield 4 Sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder


  • 4 portobello mushroom caps , stems removed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter
  • 1 red onion , thinly sliced
  • 4 slices Provolone cheese
  • 1/3 cup mayonnaise
  • 4 large hamburger buns
  • 4 leaves lettuce
  • 4 slices tomato
  • 8 pickle chips


  • Preheat grill to a medium-high setting.
  • In a large bowl add the mushrooms, vinegar, oil, salt, and pepper.
  • Toss well to coat.
  • Add mushrooms to the grill and cook for 6-8 minutes on each side, brushing with oil-vinegar mixture often.
  • Spread buns with mayonnaise and add to grill mayonnaise side down.
  • Cook for 1 minute until browned.
  • Remove bun bottoms and add bun tops, mayonnaise side down while you assemble burgers.
  • Add pickles, mushrooms, Provolone cheese, onions, lettuce, tomato, and finally the bun tops.


Calories: 388kcal | Carbohydrates: 33g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1238mg | Potassium: 535mg | Fiber: 3g | Sugar: 9g | Vitamin A: 648IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 2mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This recipe was amazing. I don’t normally care for mushrooms but the picture of your mushroom burger looked so delicious, we had to try it. You are right. The flavors from the other ingredients in the burger really made me believe I was eating a grilled burger. Toasting the bun with mayo added to the texture. We really loved it. Now I don’t have to worry about the high price of hamburger and it’s definitely more healthy. Thank you Sabrina.

  2. Why do you have 2 tablespoons of butter in this recipe? There is no instruction of where to include it. Sounds delicious!!!!?