Fire up the grill and get ready to savor the rich, meaty goodness of portabella mushrooms in these 20 irresistible burger recipes! Whether you’re a vegetarian, a flexitarian, or just looking to switch up your BBQ game, these juicy, flavor-packed creations will make your taste buds dance. From smoky classics to bold twists, there’s a perfect patty here for every grilling enthusiast. Let’s dig in!
Grilled Portabella Mushroom Burgers with Garlic Aioli
Rustling up a hearty, meatless burger doesn’t get easier than this. Grilled portabella mushrooms deliver deep umami, while garlic aioli adds creamy tang.
Ingredients
– 4 large portabella mushroom caps, stems removed, gills scraped
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 cup mayonnaise
– 2 garlic cloves, finely grated
– 1 tsp lemon juice
– 4 brioche burger buns, split and lightly toasted
– 1 cup arugula
– 2 oz aged sharp cheddar, thinly sliced
Instructions
1. Preheat grill to medium-high (400°F). Brush mushroom caps evenly with olive oil on both sides.
2. Season mushrooms with salt and pepper, pressing gently to adhere.
3. Grill mushrooms, gill-side down first, for 4 minutes until grill marks form. Flip and cook 3 minutes more.
4. While mushrooms grill, combine mayonnaise, grated garlic, and lemon juice in a small bowl. Stir until smooth.
5. Spread 1 tbsp garlic aioli on each toasted bun half.
6. Layer bottom buns with arugula, followed by grilled mushrooms and cheddar slices.
7. Close burgers and serve immediately.
Hearty and satisfying, these burgers boast a meaty bite from the mushrooms and a punchy contrast from the peppery arugula. For extra smokiness, add a dash of smoked paprika to the aioli.
Balsamic Glazed Portabella Burgers with Goat Cheese
Just when you thought burgers couldn’t get more satisfying, these balsamic-glazed portabella caps with creamy goat cheese prove otherwise. Juicy, umami-rich, and effortlessly elegant, they’re a vegetarian showstopper.
Ingredients
- 4 large portabella mushroom caps, stems and gills removed
- 3 tbsp extra-virgin olive oil, divided
- 1/4 cup aged balsamic vinegar
- 1 tbsp pure maple syrup
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 4 oz soft goat cheese, crumbled
- 4 brioche buns, lightly toasted
- 1 cup baby arugula
Instructions
- Preheat grill or grill pan to medium-high heat (400°F). Brush mushroom caps with 2 tbsp olive oil.
- Grill mushrooms gill-side down for 5 minutes until deep grill marks form. Flip carefully.
- While mushrooms cook, whisk remaining 1 tbsp olive oil, balsamic vinegar, maple syrup, garlic, thyme, salt, and pepper in a small bowl.
- Brush mushrooms liberally with balsamic glaze. Grill 4 more minutes until caramelized and tender.
- Transfer mushrooms to a plate. Immediately top each with crumbled goat cheese, allowing it to soften slightly.
- Assemble burgers: Layer arugula on toasted buns, place glazed mushrooms on top, and drizzle with remaining glaze.
Keep these burgers messy—the tangy-sweet glaze and melted goat cheese demand extra napkins. Serve with crispy sweet potato fries for contrast.
Portabella Burgers with Caramelized Onions and Swiss Cheese
Savor a hearty, umami-rich twist on the classic burger with meaty portabella caps, sweet caramelized onions, and melted Swiss cheese. Perfect for grilling season or a quick weeknight meal.
Ingredients
– 4 large portabella mushroom caps, stems and gills removed – 2 tbsp extra-virgin olive oil, divided – 1 tsp kosher salt, divided – 1/2 tsp freshly ground black pepper, divided – 1 large yellow onion, thinly sliced – 1 tbsp unsalted butter – 1 tsp granulated sugar – 4 slices Swiss cheese – 4 brioche burger buns, lightly toasted – 1 tbsp Dijon mustard
Instructions
1. Preheat grill or grill pan to medium-high heat (400°F). Brush mushroom caps with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. 2. Grill mushrooms gill-side down for 4 minutes, then flip and cook 3 more minutes until tender. Tip: Avoid moving mushrooms too early to ensure deep grill marks. 3. Meanwhile, heat remaining 1 tbsp olive oil and butter in a skillet over medium-low heat. Add onions, sugar, and remaining 1/2 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden. Tip: Deglaze with 1 tbsp water if onions stick. 4. Toast brioche buns on the grill for 1 minute until lightly charred. 5. Spread Dijon mustard on bun bottoms. Top each with a grilled portabella cap, 1 slice Swiss cheese, and a generous pile of caramelized onions. Tip: Cover burgers loosely with foil for 1 minute to melt cheese evenly. Wrapped in toasted brioche, these burgers offer a satisfying bite with earthy mushrooms, creamy cheese, and a hint of sweetness. Serve with crispy sweet potato fries or a tangy arugula salad.
Spicy Chipotle Portabella Mushroom Burgers
Overflowing with smoky heat, these Spicy Chipotle Portabella Mushroom Burgers deliver bold flavors and meaty texture. Perfect for grilling season or a quick weeknight meal.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil
- 1 tbsp chipotle peppers in adobo sauce, finely minced
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 brioche burger buns, lightly toasted
- 1/2 cup crumbled queso fresco
- 1 ripe avocado, sliced
- 1/4 cup cilantro leaves
Instructions
- Preheat grill or grill pan to medium-high heat (400°F).
- Brush mushroom caps evenly with olive oil on both sides.
- In a small bowl, mix minced chipotle peppers, smoked paprika, salt, and black pepper.
- Rub spice mixture onto the gill side of each mushroom cap.
- Grill mushrooms gill-side down for 4 minutes, then flip and grill for another 3 minutes. Tip: Avoid moving mushrooms too soon to develop grill marks.
- Toast brioche buns on the grill for 30 seconds until golden.
- Assemble burgers: Place grilled mushrooms on buns, top with queso fresco, avocado slices, and cilantro. Tip: Let mushrooms rest 1 minute before assembling to retain juices.
- Serve immediately. Tip: Pair with lime crema for extra tang.
Expect a smoky, slightly spicy kick balanced by creamy avocado and salty queso fresco. The mushrooms stay juicy while the brioche adds a buttery crunch.
Portabella Burgers with Avocado and Sun-Dried Tomato Spread
All portabella burgers deserve a gourmet twist, and this one delivers with creamy avocado and a punchy sun-dried tomato spread. It’s hearty, flavorful, and ready in under 30 minutes.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 ripe avocado, pitted and mashed
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 4 brioche burger buns, lightly toasted
- 1 cup arugula
Instructions
- Preheat grill or grill pan to medium-high heat (400°F).
- Brush portabella caps evenly with olive oil, then season both sides with salt and pepper.
- Grill mushrooms gill-side down for 5 minutes, then flip and grill for another 4 minutes until tender but firm. Tip: Avoid moving them too early to ensure deep grill marks.
- In a small bowl, combine mashed avocado, sun-dried tomatoes, mayonnaise, Dijon mustard, and minced garlic. Mix until smooth.
- Spread 2 tbsp of the avocado mixture on the bottom half of each toasted brioche bun.
- Layer each bun with a grilled portabella cap and 1/4 cup arugula. Tip: Pat the arugula dry to prevent sogginess.
- Close the burgers and serve immediately. Tip: For extra richness, drizzle with a touch of balsamic glaze.
Expect a smoky, meaty bite from the portabella, balanced by the creamy avocado spread and peppery arugula. Serve with crispy sweet potato fries for a satisfying contrast.
Mediterranean-Style Portabella Burgers with Feta and Olives
Tired of the same old burgers? These Mediterranean-style portabella caps deliver bold flavors with minimal effort—perfect for a quick, satisfying meal.
Ingredients
- 4 large portabella mushroom caps, stems and gills removed
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, roughly chopped
- 1 tbsp fresh oregano leaves, finely minced
- 4 brioche burger buns, lightly toasted
- 1 cup baby arugula
Instructions
- Preheat grill or grill pan to medium-high heat (400°F).
- Brush portabella caps evenly with olive oil on both sides.
- Sprinkle smoked paprika, salt, and pepper over the gill side of the mushrooms.
- Grill mushrooms gill-side down for 4 minutes, until grill marks form. Flip carefully.
- Cook for another 3 minutes, then top each cap with feta, olives, and oregano.
- Close grill lid or cover pan for 1 minute to melt feta slightly.
- Place arugula on toasted buns, then add the portabella caps.
A juicy, smoky portabella pairs perfectly with briny olives and creamy feta. Serve with lemon-dressed couscous or crispy roasted potatoes for a full Mediterranean spread.
Portabella Burgers with Pesto and Roasted Red Peppers
Veggie lovers, rejoice. These portabella burgers are hearty, smoky, and packed with umami depth, thanks to a bold pesto and sweet roasted peppers.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup basil pesto, homemade or high-quality store-bought
- 1/2 cup jarred roasted red peppers, drained and patted dry
- 4 brioche burger buns, lightly toasted
- 1/2 cup fresh arugula
- 4 oz fresh mozzarella, sliced into 1/4-inch rounds
Instructions
- Preheat grill or grill pan to medium-high heat (400°F).
- Brush portabella caps evenly with 1 tbsp olive oil, then season both sides with salt and pepper.
- Grill mushrooms gill-side down for 4 minutes, then flip and cook for another 3 minutes until tender but not mushy. Tip: Avoid moving them excessively to develop grill marks.
- Spread 1 tbsp pesto on the bottom half of each toasted bun.
- Layer arugula, grilled portabella, mozzarella, and roasted red peppers on each bun.
- Drizzle remaining 1 tbsp olive oil over the red peppers for added richness.
- Top with the remaining bun halves and press gently to secure. Tip: Warm the buns slightly before assembling to prevent sogginess.
Grill marks add smoky char, while the melted mozzarella balances the pesto’s sharpness. Serve with a side of crispy sweet potato fries for contrast.
BBQ Portabella Mushroom Burgers with Coleslaw
A hearty, smoky alternative to beef, these BBQ portabella mushrooms deliver rich umami depth balanced by crisp, tangy slaw. Perfect for grilling season or a quick weeknight bite.
Ingredients
– 4 large portabella mushroom caps, stems and gills removed
– 1/4 cup extra-virgin olive oil
– 2 tbsp smoked paprika
– 1 tsp kosher salt
– 1/2 cup BBQ sauce, divided
– 2 cups shredded green cabbage
– 1/2 cup shredded red cabbage
– 1/4 cup mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp celery seed
– 4 brioche burger buns, lightly toasted
Instructions
1. Preheat grill to 400°F (204°C). Clean grates with a wire brush.
2. Whisk olive oil, smoked paprika, and kosher salt in a bowl. Brush mixture evenly over mushroom caps.
3. Grill mushrooms gill-side down for 5 minutes. Flip, then brush with 1/4 cup BBQ sauce. Grill 4 more minutes until edges caramelized.
4. Toss green cabbage, red cabbage, mayonnaise, apple cider vinegar, and celery seed in a bowl. Chill until serving.
5. Spread remaining 1/4 cup BBQ sauce on toasted brioche buns.
6. Assemble burgers: place grilled mushrooms on buns, top with coleslaw.
Tip: For deeper flavor, marinate mushrooms in the oil mixture for 30 minutes before grilling.
Tip: Use a pastry brush to apply BBQ sauce evenly without tearing mushrooms.
Tip: Toast buns cut-side down on the grill for 30 seconds to prevent sogginess.
The meaty mushrooms contrast with the slaw’s crunch, while the brioche adds buttery richness. Serve with pickled jalapeños for extra heat.
Portabella Burgers with Smoked Gouda and Caramelized Shallots
Fancy a meatless burger that doesn’t skimp on flavor? These portabella burgers with smoked gouda and caramelized shallots deliver umami richness and a satisfying bite. Perfect for grilling season or a quick weeknight meal.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 large shallots, thinly sliced
- 1 tbsp unsalted butter
- 1 tsp granulated sugar
- 4 oz smoked gouda, thinly sliced
- 4 brioche buns, lightly toasted
- 1 tbsp Dijon mustard
- ½ cup arugula
Instructions
- Preheat grill or grill pan to medium-high heat (400°F).
- Brush portabella caps with 1 tbsp olive oil. Season with salt and pepper.
- Grill mushrooms gill-side down for 4 minutes. Flip and grill for another 3 minutes until tender. Tip: Avoid moving mushrooms too early to ensure deep grill marks.
- Heat remaining 1 tbsp olive oil and butter in a skillet over medium-low heat. Add shallots and sugar. Cook, stirring occasionally, for 15 minutes until golden brown and caramelized. Tip: Deglaze with 1 tbsp water if shallots stick.
- Top each mushroom with smoked gouda during the last minute of grilling to melt.
- Spread Dijon mustard on toasted buns. Layer arugula, grilled portabella, and caramelized shallots. Tip: For extra crunch, add pickled jalapeños.
Crave-worthy textures abound—juicy mushrooms, creamy gouda, and sweet shallots contrast the crisp bun. Serve with garlic-parmesan fries or a tangy slaw for a complete meal.
Portabella Burgers with Spinach and Artichoke Spread
Outstanding for a meatless meal, these portabella burgers are hearty and packed with umami. The spinach and artichoke spread adds a creamy, tangy contrast.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup marinated artichoke hearts, finely chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 4 brioche burger buns, lightly toasted
Instructions
- Preheat grill or grill pan to medium-high heat (400°F).
- Brush portabella caps evenly with olive oil on both sides. Season with salt and pepper.
- Grill mushrooms gill-side down for 4 minutes, then flip and grill for another 3 minutes until tender but firm. Tip: Avoid moving them too soon to develop grill marks.
- In a bowl, combine spinach, artichokes, cream cheese, Parmesan, and garlic. Mix until fully incorporated.
- Spread 2 tbsp of the spinach-artichoke mixture on the bottom half of each toasted bun.
- Place one grilled portabella cap on each bun, then top with the remaining bun half. Tip: For extra flavor, drizzle the mushrooms with balsamic glaze before assembling.
- Serve immediately. Tip: Pair with sweet potato fries for a balanced meal.
Creamy, earthy, and satisfying, these burgers hold their shape without being mushy. The charred edges of the mushrooms complement the rich spread perfectly. Try adding sliced avocado for extra creaminess.
Portabella Burgers with Blue Cheese and Crispy Onions
Fancy a hearty, meatless burger that doesn’t skimp on flavor? These portabella burgers deliver umami-rich depth with tangy blue cheese and a satisfying crunch. Perfect for grilling season or a quick weeknight upgrade.
Ingredients
– 4 large portabella mushroom caps, stems removed, gills scraped
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 large yellow onion, thinly sliced into rings
– 1/4 cup all-purpose flour
– 1/2 cup buttermilk
– 1/2 cup panko breadcrumbs
– 1/4 cup crumbled blue cheese
– 4 brioche buns, lightly buttered and toasted
– 1 cup arugula
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss mushroom caps with 1 tbsp olive oil, salt, and pepper. Arrange gill-side up on the prepared sheet. Roast for 15 minutes until tender.
3. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Dip onion rings in flour, then buttermilk, then panko, pressing to adhere.
4. Fry onions in batches for 2-3 minutes per side until golden. Drain on paper towels. Tip: Keep oil at 350°F for even crisping.
5. Assemble burgers: Place arugula on toasted buns, top with roasted mushrooms, blue cheese, and crispy onions. Tip: Let mushrooms rest 2 minutes to absorb juices.
6. Serve immediately. The earthy mushrooms contrast with the sharp blue cheese, while the onions add a textural punch. Try drizzling with balsamic glaze for extra acidity.
Portabella Burgers with Sriracha Mayo and Pickled Jalapeños
Huge, meaty portabella mushrooms make a satisfying swap for beef in these bold, spicy burgers. A creamy sriracha mayo and tangy pickled jalapeños add layers of heat and brightness.
Ingredients
– 4 large portabella mushroom caps, stems removed
– 2 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/3 cup mayonnaise
– 1 tbsp sriracha
– 4 brioche burger buns, lightly toasted
– 1/4 cup pickled jalapeño slices
– 4 leaves butter lettuce
Instructions
1. Preheat grill or grill pan to medium-high heat (400°F).
2. Brush mushroom caps evenly with olive oil on both sides.
3. Sprinkle smoked paprika, salt, and pepper over the gill side of each mushroom.
4. Grill mushrooms gill-side down for 4 minutes, then flip and grill for another 3 minutes until tender but not mushy. Tip: Avoid moving mushrooms while grilling to develop deep char marks.
5. Whisk mayonnaise and sriracha in a small dish until fully combined.
6. Spread 1 tbsp sriracha mayo on the cut side of each bun.
7. Place one grilled mushroom cap on each bottom bun.
8. Top each with 1 tbsp pickled jalapeños and one lettuce leaf. Tip: Pat jalapeños dry with a paper towel to prevent sogginess.
9. Close burgers with top buns and serve immediately. Tip: For extra texture, add crispy fried shallots under the lettuce.
Outstanding umami depth from the grilled mushrooms contrasts with the cool, spicy mayo and briny jalapeños. Serve with sweet potato fries to balance the heat, or slice burgers in half to showcase the layers.
Portabella Burgers with Truffle Oil and Arugula
Zesty and earthy, these Portabella Burgers elevate the humble mushroom to gourmet status with a drizzle of truffle oil and a peppery arugula finish.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp truffle oil
- 1 cup arugula, tightly packed
- 4 brioche burger buns, lightly toasted
- 2 tbsp clarified butter
Instructions
- Preheat grill to medium-high heat, 375°F.
- Brush portabella caps with extra virgin olive oil on both sides.
- Season caps with sea salt and freshly ground black pepper.
- Grill mushrooms for 4 minutes per side, until tender and grill marks appear.
- Drizzle truffle oil over grilled mushrooms while still warm.
- Spread clarified butter on the cut sides of the brioche buns.
- Toast buns on the grill for 1 minute, until golden.
- Layer arugula on the bottom half of each bun.
- Place a grilled portabella cap on top of the arugula.
- Cover with the top half of the bun and serve immediately.
Perfectly balanced, the meaty texture of the portabella pairs beautifully with the crisp arugula and aromatic truffle oil. Serve with a side of sweet potato fries for a complete meal.
Portabella Burgers with Hummus and Grilled Zucchini
Hearty and satisfying, these portabella burgers swap meat for earthy mushrooms, balanced by creamy hummus and smoky grilled zucchini. Perfect for a quick summer meal.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 1/4 cup extra-virgin olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
- 1/2 cup roasted garlic hummus
- 4 brioche burger buns, lightly toasted
- 1/4 cup crumbled feta cheese
- 1 tbsp fresh lemon juice
Instructions
- Preheat grill to medium-high heat (400°F).
- Brush portabella caps with 2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp pepper.
- Toss zucchini planks with remaining 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and lemon juice.
- Grill portabellas gill-side down for 4 minutes, then flip and grill another 3 minutes until tender. Tip: Avoid moving mushrooms too early to prevent sticking.
- Grill zucchini for 2 minutes per side until char marks form but retain slight crunch. Tip: Use a grill basket for even cooking if planks are thin.
- Spread 2 tbsp hummus on each toasted bun bottom.
- Layer grilled portabella, then zucchini, and top with feta.
- Close burgers and serve immediately. Tip: For extra texture, add arugula or pickled red onions.
Firm yet juicy portabellas contrast with the hummus’s creaminess, while zucchini adds a charred bite. Try stacking them open-faced with a fried egg for brunch.
Portabella Burgers with Mango Salsa and Lime Crema
Grilling season calls for bold flavors and satisfying textures. These portabella burgers with mango salsa and lime crema deliver both, no meat required.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 ripe mango, finely diced
- 1/4 cup red onion, finely minced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 cup sour cream
- 1 tbsp lime zest
- 4 brioche buns, lightly toasted
Instructions
- Preheat grill to medium-high heat (400°F).
- Brush portabella caps with olive oil on both sides.
- Sprinkle smoked paprika, salt, and pepper evenly over the gill side.
- Grill mushrooms gill-side down for 4 minutes, then flip and grill for 3 more minutes.
- While mushrooms cook, combine mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Tip: Let salsa sit for 10 minutes to meld flavors.
- Mix sour cream and lime zest in a separate bowl. Tip: Use full-fat sour cream for optimal creaminess.
- Toast brioche buns on the grill for 30 seconds per side.
- Assemble burgers: place grilled portabella on bun bottoms, top with mango salsa, then drizzle with lime crema. Tip: Layer salsa carefully to prevent sogginess.
Brioche buns add buttery richness against the smoky mushrooms. The salsa’s sweetness balances the lime crema’s tang—serve with chilled rosé for a summer-perfect pairing.
Portabella Burgers with Chimichurri Sauce and Grilled Corn
Mushroom lovers, rejoice. These portabella burgers with chimichurri sauce and grilled corn are a hearty, flavor-packed alternative to traditional beef patties. The smoky char of the mushrooms pairs perfectly with the bright, herbaceous sauce.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 1/4 cup extra-virgin olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 ears fresh corn, husks removed
- 1 cup packed fresh flat-leaf parsley leaves
- 1/4 cup packed fresh oregano leaves
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes
- 4 brioche burger buns, lightly toasted
Instructions
- Preheat grill to medium-high heat (400°F). Brush mushroom caps with 2 tbsp olive oil and season evenly with salt and black pepper.
- Grill mushrooms, gill-side down, for 4 minutes. Flip and grill for another 3 minutes until tender but still firm. Tip: Avoid moving mushrooms too early to develop deep grill marks.
- Brush corn with 1 tbsp olive oil and grill, turning occasionally, for 8-10 minutes until lightly charred. Let cool slightly, then cut kernels off cobs.
- In a food processor, combine parsley, oregano, garlic, vinegar, red pepper flakes, and remaining 1 tbsp olive oil. Pulse until finely chopped but not pureed. Tip: For a smoother sauce, add 1 tbsp water while processing.
- Spread chimichurri on bottom buns. Top each with a grilled mushroom, a spoonful of grilled corn, and the top bun. Tip: Serve with extra chimichurri for dipping.
Smoky, juicy portabellas shine against the vibrant chimichurri, while the sweet corn adds crunch. For a next-level twist, layer with melted pepper jack cheese or avocado slices.
Portabella Burgers with Fig Jam and Brie Cheese
Ditch the beef and try these umami-packed portabella burgers for a gourmet twist. They’re rich, juicy, and perfect for summer grilling.
Ingredients
- 4 large portabella mushroom caps, stems removed
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 cup fig jam
- 4 oz triple-cream Brie cheese, sliced into 4 even portions
- 4 brioche burger buns, lightly toasted
- 1 cup baby arugula
Instructions
- Preheat grill to medium-high heat (400°F).
- Brush portabella caps evenly with olive oil on both sides.
- Season mushroom caps with salt and pepper.
- Grill mushrooms gill-side down for 4 minutes until grill marks form.
- Flip mushrooms and grill for another 3 minutes until tender but not mushy.
- Spread 1 tbsp fig jam on the bottom half of each toasted brioche bun.
- Place a grilled portabella cap on each bun.
- Top each mushroom with a slice of Brie cheese while still hot to slightly melt.
- Add 1/4 cup baby arugula on top of the cheese.
- Close burgers with the top bun and serve immediately.
Rich, caramelized fig jam balances the earthy mushrooms, while melted Brie adds creamy decadence. Serve with crispy sweet potato fries for a textural contrast.
Portabella Burgers with Tahini Dressing and Cucumber Slaw
Whip up a hearty, meatless burger that’s packed with umami and crunch. Portabella caps stand in for beef, while tahini dressing and cucumber slaw add creamy, tangy contrast.
Ingredients
– 4 large portabella mushroom caps, stems removed
– 2 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup tahini
– 2 tbsp fresh lemon juice
– 1 tbsp pure maple syrup
– 1 clove garlic, minced
– 3 tbsp water
– 1 medium English cucumber, julienned
– 1/2 small red onion, thinly sliced
– 1/4 cup chopped fresh dill
– 4 brioche burger buns, lightly toasted
Instructions
1. Preheat grill or grill pan to medium-high (400°F).
2. Brush portabella caps evenly with olive oil on both sides.
3. Sprinkle smoked paprika, salt, and black pepper over the gill sides of the caps.
4. Grill mushrooms gill-side down for 4 minutes, then flip and grill for another 3 minutes until tender but firm. Tip: Avoid moving them too soon to ensure deep grill marks.
5. Whisk tahini, lemon juice, maple syrup, garlic, and water in a bowl until smooth. Tip: Adjust water by the teaspoon if dressing is too thick.
6. Toss cucumber, red onion, and dill with 2 tbsp of the tahini dressing in another bowl.
7. Spread remaining tahini dressing on the cut sides of the toasted brioche buns.
8. Assemble burgers: place one grilled portabella cap on each bun bottom, top with a generous heap of cucumber slaw, and close with the bun top. Tip: Serve immediately to prevent sogginess.
Bold flavors and textures make this burger a standout. The meaty mushrooms pair perfectly with the cool, crisp slaw, while the tahini adds a nutty richness. Try stacking with avocado slices for extra creaminess.
Portabella Burgers with Roasted Garlic and Parmesan
Savor a meaty, umami-packed twist on the classic burger with roasted garlic and nutty Parmesan. These portabella caps are hearty enough to stand in for beef but let the toppings shine.
Ingredients
4 large portabella mushroom caps, stems and gills removed
3 tbsp extra-virgin olive oil, divided
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 whole garlic head, top 1/4″ sliced off
1/4 cup grated Parmigiano-Reggiano
4 brioche buns, lightly toasted
1 cup arugula
2 tbsp balsamic glaze
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Drizzle garlic head with 1 tbsp olive oil, wrap tightly in foil, and roast for 40 minutes until soft. Cool slightly, then mash into a paste.
3. Brush mushroom caps with remaining 2 tbsp olive oil, season with salt and pepper. Roast gill-side up for 12 minutes.
4. Flip mushrooms, spread each with roasted garlic paste, and sprinkle with Parmesan. Broil 2 minutes until cheese melts.
5. Assemble burgers: layer arugula on buns, top with mushrooms, and drizzle with balsamic glaze.
Vibrant arugula cuts through the richness, while the balsamic adds tang. Serve with crispy sweet potato fries for contrast.
Portabella Burgers with Herb Butter and Grilled Asparagus
Rustic yet refined, these portabella burgers deliver umami depth with a touch of herbaceous luxury. Grilled asparagus adds crisp contrast, making it a summer standout.
Ingredients
– 4 large portabella mushroom caps, stems removed, gills scraped
– 3 tbsp unsalted European-style butter, softened
– 1 tbsp finely chopped fresh thyme
– 1 tbsp finely chopped fresh rosemary
– 1 tsp minced garlic
– 1/2 tsp flaky sea salt
– 1/4 tsp freshly cracked black pepper
– 1 lb fresh asparagus, trimmed
– 1 tbsp extra-virgin olive oil
– 4 brioche burger buns, lightly toasted
– 2 oz aged Gruyère cheese, thinly sliced
Instructions
1. Preheat grill to medium-high (400°F). Clean grates thoroughly with a wire brush.
2. In a small bowl, combine softened butter, thyme, rosemary, garlic, salt, and pepper. Mix until fully incorporated.
3. Brush portabella caps evenly with half the herb butter, coating both sides.
4. Toss asparagus with olive oil and a pinch of salt. Arrange in a single layer on a grill tray.
5. Grill portabellas gill-side down for 4 minutes. Flip, top with Gruyère, and grill another 3 minutes until cheese melts.
6. Simultaneously, grill asparagus for 5 minutes, turning once, until charred but crisp-tender.
7. Toast brioche buns on the grill for 30 seconds, cut-side down.
8. Spread remaining herb butter on bun bottoms. Place portabellas on buns, then top with grilled asparagus.
Dense, meaty mushrooms pair with the nutty Gruyère and aromatic butter for a savory bite. Serve with a chilled rosé to cut through the richness.
Summary
Mouthwatering and versatile, these 20 Portabella burger recipes are a must-try for any grilling enthusiast! Whether you’re a veggie lover or just craving a juicy, meaty alternative, there’s something here for everyone. Fire up the grill, pick your favorite, and savor the flavors. Don’t forget to leave a comment with your top pick and share this delicious roundup on Pinterest for fellow foodies to enjoy!
