With their thicker texture and rich flavor, grilled portobello mushrooms make for excellent plant-based burgers! My recipe calls for marinating the portobello mushrooms in a garlicky mustard blend before grilling. Juicy and perfectly charred, serve the mushroom patties inside a soft burger bun and top with all the classic burger fixings!
My very favorite meals are ones made outside and enjoyed in the sunshine with the people I love the most. Needless to say, summertime is my favorite time of year, and I get so excited when it's finally time to fire up the grill!
Portobello mushrooms are a classic vegan burger replacement, but they're just as good as a main dish if you want to skip the bun. With tons of vegan recipe ideas for the grill, these grilled portobello mushroom patties are one of my favorites... I can't get enough!
I honestly rotate during grill season between this recipe and my BBQ black bean veggie burgers. The simple marinade really makes it pop and it pairs perfectly with all of my favorite summer side dishes.
Ingredients in Grilled Portobello Mushrooms
To take portobello mushrooms to the next level, I whipped up a quick, flavor-packed marinade that adds just the right touch of savory goodness. The best part? You can make the marinade ahead of time and stash it in the fridge - ready to go whenever the grilling mood strikes!
How to Make these Grilled Portobello Mushroom Burgers
In a small bowl, whisk together the marinade of olive oil, maple syrup, minced garlic, Dijon mustard, salt and freshly ground black pepper. This simple mix adds a deep, savory-sweet flavor that pairs perfectly with the smoky grill.
Next, coat the veggies. Using a silicone brush, generously coat both sides of your portobello mushrooms and thickly cut onion rings with the marinade. Make sure every nook and cranny gets some love.
Place your marinated mushrooms and onion rings directly over medium heat on the preheated grill - no need to offset from the burner. Close the lid and let the magic happen.
Grill for about 8 minutes on each side with the lid closed. You're looking for those beautiful char marks. The mushrooms should be knife-tender, and the onions soft with a slight char around the edges.
Pro Tip
Let the mushrooms and onions sit in the marinade for 15 minutes to really let those delicious flavors soak in!
Why I Love Portobello Mushrooms
As a Master of Public Health and Master Certified Health Education Specialist (MCHES), I’m all about evidence-based nutrition - and mushrooms are one of my favorites! They’re low in calories, high in fiber, and packed with B vitamins like riboflavin and niacin, which support metabolic health. Plus, they’re a surprising source (albeit small) of vitamin D - one of the only vegetables that can naturally boost D levels when exposed to sunlight!
I love mushrooms for their rich, savory flavor and hearty texture, which makes them a perfect meat substitute - especially on the grill. I always choose firm, unblemished mushrooms and use them fresh for the best flavor. Store them in a paper bag or their original container in the fridge, but try to use them within a week (or better yet, buy them the day before!).
Grilled Portobello Mushrooms Aren't Just Burgers!
- Slice them up and tuck them into tacos. They’re amazing in these easy sheet pan veggie tacos!
- Serve them over a bed of quinoa topped with a scoop of creamy hummus.
- Honestly, my favorite way to enjoy these mushrooms is just as they are - grilled to perfection and paired with other seasonal veggies. So simple, so satisfying.
- They’re also a perfect addition to my grilled veggie pesto pasta - pure summer goodness!
I hope you enjoy these grilled portobello burgers! If you make this recipe, I hope you'll tag me @eatingbyelaine so I can see your delicious finished dish.
Grilled Portobello Mushroom Burgers (Vegan)
- Total Time: 24 minutes
- Yield: 4 1x
- Diet: Vegan
Description
With their thicker texture and rich flavor, grilled portobello mushrooms make for excellent plant-based burgers! My recipe calls for marinating the portobello mushrooms in a garlicky mustard blend before grilling. Juicy and perfectly charred, serve the mushroom patties inside a soft burger bun and top with all the classic burger fixings!
Ingredients
- 4 portobello mushrooms, stems trimmed
- 1 medium red onion, sliced in ½-inch rings
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 2 large garlic cloves, pressed through a garlic press or finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat grill with the burners on medium heat. Scrub the grill grates clean if needed.
- Clean, dry and place the mushrooms and onion rings on a large flat platter or half sheet baking sheet. Set aside.
- Prepare the marinade. Whisk together the oil, maple syrup, garlic, mustard, salt and pepper. Use a silicone brush to coat all sides of the mushrooms and onions well. If you have time, allow the marinade to soak into the mushrooms and onions for about 15 minutes.
- Place the marinated portobello mushrooms and onion rings directly on the grill directly over medium heat (not offset from the burner). Cook for 8 minutes per side with the grill covered until each side has charred grill marks. The mushrooms should be knife-tender and the onions should be soft and slightly charred as well.
- Remove from grill and serve while hot.
Notes
You can serve the mushrooms and grilled onion rings on a platter with my green tahini sauce, pesto, whipped feta dip, jalapeno chimichurri sauce or chermoula sauce. Serve with brown rice and hummus for a complete meal. Alternatively, serve the portobello mushroom as a "burger" on a toasted whole grain bun with the grilled onion rings, lettuce, tomato and my vegan honey mustard sauce.
- Prep Time: 8
- Cook Time: 16
- Category: Entrée
- Method: Grill
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