Last updated on April 6th, 2016
Oh, April. Wherefore art thou? Yesterday, a ferocious storm roared through New York’s Hudson River Valley, covering the greening grass and in-bloom daffodils with several inches of snow. To warm my body, I lit a fire in the fireplace. And to soothe my soul, I grilled up some Portobello Mushroom Burgers.
Portobellos are enormous, bronze-colored mushrooms. You can find them in any supermarket. When marinated and grilled, they develop a wonderful meaty texture. Portobellos are the steaks of the fungi family.
If the weather is mild where you are, you might like to cook these babies outdoors on a gas grill. Otherwise, do what I usually do, and simply drop them onto a sizzling grill pan. The end result will be the same: sexy, succulent, screamingly-delicious Portobello Burgers! Here’s the step-by-step:
To start, obtain 4 fresh portobellos, and rub them, if necessary, with a dry paper towel to remove any dirt.
Next, remove stems. To do this, simply squeeze and turn the stems until they break loose. Set the caps aside while you mix up some yummy marinade.
To make the marinade, measure out 1/4 cup of good-quality balsamic vinegar…
And tip it into a lime-green bowl.
Add to the bowl 3 minced garlic cloves…
1 tablespoon Worcestershire sauce (the Lea & Perrins brand is gluten-free)…
2 teaspoons Italian seasoning (or whatever herbs you like)…
And a pinch each of kosher salt and freshly-ground pepper.
Whisk to combine the marinade ingredients.
Put the Portobellos stem-side-down in a large, shallow dish, and cover them with the marinade.
Then flip the mushrooms over, and brush the “gills” with the marinade. Let ’em soak up this fragrant liqueur for 15-30 minutes.
Meanwhile, grease and preheat your grill pan (or, use a cast-iron skillet). I’m using a portable electric burner in order to take pictures near the window. I’ll show you the view from my window in just a moment. So please brace yourself for a frigid surprise.
Put the caps in the hot pan, stem-side-up…
And cover them with the marinade that remains in the dish.
Cook the mushrooms for 5-8 minutes, and then flip them over to cook the other side.
Note: You can help your ‘bellos to cook faster by flattening the curved caps with a flat spatula. Well, that’s what I do.
Cook until the mushrooms are tender — about 8 minutes.
As promised, here’s the view from my kitchen window. Baby, it’s cold outside.
When the caps are tender, lay a piece of cheese atop each one. I used Swiss cheese, because I’m holy. Or hole-y.
Shall we assemble our burgers?
Grab some split and toasted English muffins…
And top each half with a dollop of blue cheese dressing. Or, just use mayonnaise. Or ketchup. Or whatever floats your boat.
Add your beautiful, grilled ‘bello…
A slice of raw (or sauteed) onion…
And some greens. I used watercress, but you might prefer arugula or baby kale on your burger.
Oh. You could add some tomato slices, too, but only if they are in season where you live. Off season tomatoes are dreadful tomatoes.
Now pour yourself a glass or goblet of a good, crisp Pinot Grigio…
And then realize, to your despair, that no one who reads your blog can see the mushroom in your mushroom burger.
To solve this strictly-pictorial problem, just add another grilled portobello, and dive right in to your double-decker!
Folks, you can’t go wrong with these vegetarian burgers. Don’t make me beg you to try them.
Still hungry? Get my email updates. And to validate my existence, post a comment below!
Love ya –
KLJ
Take some fresh portobello mushrooms, give them a garlicky, herbal marinade, grill them in a pan until tender, and what will you have? Vegetarian "hamburger" patties that no meat-eater can resist.
Ingredients
- 4 portobello mushrooms, their stems removed and discarded
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil (plus extra for greasing the grill pan)
- 2 teaspoons Italian seasoning
- Pinch each of kosher salt and freshly-ground black pepper
Instructions
- Put the portobello caps round-side-up in a large, shallow dish. In a medium-size bowl, whisk together the vinegar, garlic, Worcestershire sauce, olive oil, and seasonings. Pour this mixture over the caps, then flip them to coat the other side. Let marinate at room-temperature for 15-30 minutes.
- Meanwhile, grease and preheat a grill pan (or, use a large cast-iron skillet). Set the caps curved-side-down on the hot pan, and cover them with the marinade that remains in the dish. Cook for 5-8 minutes, depending on the size of the mushrooms. Then, using tongs, flip the caps.To speed cooking, flatten the caps with a flat spatula. Cook until tender -- 5-8 minutes.
- Serve on toasted English muffins or hamburger buns, and with such garnishes as blue cheese dressing or mayonnaise, plus raw or sauteed onions, lettuce, and tomatoes (if in season). Wine pairing: cold Pinot Grigio.
Also in my kitchen:
Pretzel Rolls!
A Better Focaccia
Pain de Mie (French Sandwich Bread)
Brenda Johnson says
I was lucky enough to be working across the street on said snowy day… and ended up with this delicious “burger” for lunch!!! Let me assure you- I am a card carrying meat eater folks… that said- this was wonderful!!!! The portobello had so much flavor and such a great meaty texture- you’ll never miss the beef in this burger!!! Lovely melted swiss and creamy blue cheese, crisp, spicy watercress…. and a crunchy bun of english muffin- just wonderful!!!!! Thanks for sharing Kevin!!!!!
Kevin Lee Jacobs says
Hi Brenda – The pleasure was all mine. Thanks for writing such a poetic review!
Peter says
Simply stunning and easy to make. The hardest part is finding a lime green bowl…
Kevin Lee Jacobs says
Hi Peter – Yes, easy. And in a pinch, you can always use a pale-blue bowl. But only in a pinch.
selma says
MMMMM Cant wait to try these! Stay warm Kevin!
Linda Karosic says
YUM! But I gotta tell you that I’ll be using a toasted “regular” bun and a hand-thrown Italian bowl with holly on it.
Mary in Iowa says
Have baby bellas on hand, all marinade ingredients, Swiss, tat soi, onions. focaccia, and an aqua bowl from the early ’60s. That’ll have to do. Close enough. Was just gonna add the mushrooms to a stir fry, but this sounds better. Thanks for the reminder of how good portobellas can be in a “burger.”
Elizabeth says
Hi Kevin,
Your faithful vegan follower here. These look wonderful! And almost no effort for me to alter to veganism—a little vegan Worchester sauce (yes, it is available and very very tasty) and replace the swiss cheese with my homemade vegan cheese. I even have a vegan dressing recipe that will do for the blue cheese dressing. Thank you for this. I have baked portabellas before, but not grilled them on a burner. I will try it soon. Here in Michigan we will get two and a half inches of snow tomorrow. I see tiny little ear muffs on my crocuses.
DebbyMc says
O.M.G! That is all!
Mary says
Thanks Kevin for a great-looking recipe for people like us who devoured meat for decades and now prefer the lightness of being that comes with a fish & veggies diet. My moyj is watering in this early California day with temperature predicted to reach 81F. Sorry but my task today is to move a pile of rocks into our “garden” beds…so dry here.
Sarah says
15 degrees last night near the Straits of Mackinac and about twelve plus inches. It is POURING snow. I saw a bowl of pansies frozen stiff yesterday. Ugh. If I were home, Elizabeth, I’d have that vegan burger with you!
Thanks Kevin, for channeling summer grilling season for us, despite the weather!
GB says
Really sorry about your lousy weather. Never thought about using English muffins, dumb as a stone I guess. Will do asap.
Cathy says
Kevin!
So glad I found you. New (vege-pescatarian horticulture nut) subscriber here. I LOVE your humor, your topics, your writing style — and now your burgers! Standing ovation!
Kevin Lee Jacobs says
Hi Cathy – Welcome aboard!
Branka says
Kevin thanks so much, looks delicious. I absolutely love English muffins but here in Canada l just can’t get my hands on a really good one, you know the chewy kind with all the holes. The few times a year l go to the States l buy a few packages but can’t seem to pace myself and consume them in a matter of days not months.
Do you have by chance a recipe, or knowing your talents maybe you could come up with one. I’ve tried a few off the internet but not with much success.
Trish Stover says
Love these bello burgers. Thanks for yet again another inspiration. Branagh, Oak Run bakery make the best English Muffins. I think they are based in Burlington, Ont or there abouts.
Patti Panuccio says
Another winner, winner.
Thank You
Julie R says
Hi all, we had that snow that you had Kevin, and now we are having lots of rain. These portobello mushroom burgers look just as yummy, if not better than a regular burger. I have been wanting to try making something with portobellos for quite some time, and now thanks to your easy recipe, I have no excuse but to make these mouth watering burgers. If anyone comes across spring time , send it our way. We are ready for it = )
Barbara D says
Just printed off your recipe for my growing collection. When is that cookbook coming out???
Addie Bambridge says
That looks wonderful, Kevin – I’ll have to try it.
Sorry about the snow, especially after those photos of your lovely spring flowers. Spring (such as it is) is “busting out all over” here in central Florida, which means it will soon be unbearably hot – well, for me, anyway. I know I shouldn’t complain – after all, I’ll never need a snow shovel!
However, I am sadly lacking a lime green bowl 🙁 Guess I’ll have to use my antique English pudding basin instead.
Claire Jonaitis says
This had me swooning (“Sexy, succulent, screamingly delicious”), salivating (“When the caps are tender, lay a piece of cheese on each one”) and laughing (Lil’ Velociraptor [or is that Lil’ T-Rex?] and Lego-Guy overseeing burger assembly) and wishing (that I was across the street from you with Brenda when you called her over), and resolving (to get myself out of bed, get dressed, and get myself to the market, to buy some portobellos, watercress, and Swiss cheese). I don’t think I have ever before experienced such a range of feelings before 9:00 am (I’m on Mountain Standard Time). Thank you Kevin!!
gale says
your garden looks terrific in the snow!
Renate simsa says
I like the new setup for your recipees, that the picture onstructions are separate from the printable instructions with the print button includes, works like a charm and saves paper.
Ann Honer says
I have some big capped portobellos in my fridge just waiting to be used.
Guess what is for supper tonight?
Pam says
Brenda, Brenda, Brenda!!! SHE gets to taste EVERYTHING! Now that my hissy fit is out of the way, I can’t wait to try this bella recipe. I do love them, and these one will make my taste buds sing! Thanks Kevin! (Sorry Brenda! 🙂 )
Kt says
Yummm! So hungry now..
J.Lynne Higgins says
You provide us’ens with so many wonderful recipes, pictures, humor—I love your Blog and thank you so much.
Diane says
They sound fantastic and I can almost smell them from here (Ireland) defiantly on the menu for tomorrow. Thank you Kevin. Hope the snow cleared up for you.
Nancy F says
Can’t wait to try these…the husband loves beef burgers but I suspect after trying these he may be a convert…your recipes are so wonderful
Marianne says
I must try this! I like the simplicity of the recipe as I’m into that! I use the same vinegar and can attest to its goodness! I lived in Buffalo, New York ages ago and one year we had a massive snowstorm on April 17. I hate when Nature gets carried away like that!
Naomi S. says
Mmmm, that looks yummy! Will have to shop for portobellos. Lastly, what do you think–will Spring EVER come? So cold, grey and rainy here in MI all day today. Just spent a week in New Mexico with that beautiful sun and those incredible blue skies. Quite a shock returning to “real life.” A lesson in patience, right? Arrrrgh!
Betty says
That is my meatless go to but I scrape the gills out with a spoon as they can be bitter. Love them.
Terry says
YUM! Must try these! Sorry about your snow…sunshiny thoughts coming your way. 🙂
mary ann hanks says
rochester ny here…….same fluffy stuff…daffy’s laid down in horror
love this recipe…..more wine please
Rosiland Ball says
The picture of the 3 minced garlic cloves looks like diced onions????? Or REALLY big cloves. Just wondering?
Mary Forte says
Even though I’m going to print out this recipe and take full credit for my outstanding creativity at my next BBQ, you should know that you are the most clever writer I’ve ever read…You’re a real gem (and so are your recipes).
I live in Virginia and my daffodils were wrecked by huge winds and 30 degree temps. Next week is the Upperville Daffodil Show and the daffodils that i was able to salvage are all on the top shelves of 3 refrigerators. Very pretty when you’re going for a snack.
Missy says
Kevin, made this tonight with my Beagle Scooter, and it was so easy to make and delicious. I’m a total novice cook so that’s saying a lot.The house smells wonderful (thank you from Scooter!). Followed your recipe exactly and it was a real treat!!!
Siobhan says
Yum! Portabella burgers are my favorite. I’m going to try your recipe next time. Sorry for your snow…at least it won’t last:)
Kip Morrissette says
Kevin, are you supposed to be able to remove any dirt from the under side of the mushrooms or is dirt just on the top? One time I tried stuffing Portabella mushrooms and about rubbed the underside bald as I used a spoon to scrape them. I had no idea what was to be done with the underside but this recipe looks like all I had to do was worry about dirt on the top side???
Kevin Lee Jacobs says
Hi Kip – The decision is entirely yours. I, personally, never clean the underside of portobellos. Nor do I scrape out the gills. Lots of professional chefs have told me they never clean mushrooms at all!
Anita Anderson says
Just found your site yesterday, and saved all your garden & cooking advice. I love your way of presenting your advice and surely will try out all the good stuff you have on your website. I live at the upper end of the Sacramento valley–typical Northern California weather: some frosty days in December, and 3-digit temperatures in Summer.
Started a container garden five years ago, and my brown thumb (finally!) is starting to green – my garden now gives me about 50% of my vegetables year-round. Learning to be a successful organic vegetable gardener “by the seat of your pants” can be frustrating, but mostly it’s fun, when successes happen.
Just found your Portobello Burger recipe, and although I have never tried Portobello mustrooms, this looks too yummy not to try. The only problem, I don’t have a green mixing bowl-mine is red. But since I’m partly color-blind anyway, I’ll just imagine the red bowl is green. I’ll guess that should work.
Looking forward to your next email….
Brenda Gendron says
Can’t wait to try these with Black Mission Fig Balsamic Vinegar!
Ardelle Tuxen says
Portobellos on my grocery list – can’t wait to serve these. This will be a great substitute for beef which I eat don’t eat as often these days.
Susan says
Kevin,
When you grill these ‘shrooms, can they be refrigerated for a few days & reheated? I batch-cook for my lunches/dinners for the week, and this would be a great addition.
Thanks for your time….
Pam says
I did try this, and it rocks!!!
Kevin Lee Jacobs says
Hi Susan – I’ve never chilled and reheated these grilled portobellos. So I can’t give you a definitive answer. Sorry ’bout that!
Hi Pam – So glad these veggie burgers worked out for you!
Kat says
Hi Kevin!
Just had the opportunity to try the portobello mushroom burger and it was deliciously awesome!
Thanks for sharing the recipe!
Kevin Lee Jacobs says
Hi Kat – Music to my ears. So glad you enjoyed this veggie burger!
Gloria says
Hi Kevin!
Married 56 years to the love of my life who sat behind me in 5th grade and I have never in all these years endeavored to cook Portobello mushrooms.
However, your winter extravaganza with them on the grill pan was so inspiring that they are on tonight”s dinner menu now that our grill is ready for summer fun!
My only concern is that I’m wondering if the marinade that’s poured on top of the gill side while they are cooking might cause the grill to flame up when the mushroom is turned over? Of course it’s not an issue on a grill pan but could it be when cooking on the grill?
Can hardly wait to try them – Thank you!!!!
Kevin Lee Jacobs says
Hi Gloria – Congrats on your 56 years of marriage! As for the portobellos, I don’t think they will cause flames to rise when you flip them over on your outdoor grill. Let me know how the “burgers” turn out for you!
Gloria says
Great! I suppose the mushrooms will absorb most of the liquid. Unfortunately our local market
had no Portobellos today but hopefully soon, as we’re anxious to try them 🙂
Thanks so much for your quick response Kevin! I hope you’re enjoying this glorious gardening weather as much as I am!!!
Julie M. says
I have to admit that I am not a huge mushroom fan. I love to cook with them, love the flavor they give to dishes, but there is something about the texture that I don’t like. But everything I cook from Kevin’s recipes turns out so delicious I felt inspired to cook these. They were amazing! This non-mushroom lover ate two! My husband is was rather skeptical about a meatless burger, but he loved these. Great job Kevin!
Sam says
We’ve made this portobello burger recipe twice and served our “burgers” on regular buns with some melted cheese. So so so good! Thank you for the recipe!
Cris says
Hi Kevin
This recipe was delicious and so easy. The only change I made was to use a toasted brioche bun. Thank you so much!
Jenn W says
Discovered this recipe on Pinterest the other day after I found portabella caps on sale at Aldi and it was FANTASTIC! I used grilled foccacia bread, Muenster cheese, garlic aioli, and topped it with bean sprouts, but the marinade absolutely made my shrooms taste like a real burger. Thanks for the great recipe!