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Grilled Portobello Mushroom
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5 from 10 votes

Grilled Portobello Mushroom Burger

Portobello mushrooms are a healthy meat substitute for the perfect grilled portobello mushroom burger recipe, filled with your favorite burger toppings, all tucked inside the cap. Cook dinner in under 20 minutes!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Sandwiches
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 2 SERVINGS
Calories: 140kcal
Author: Kathy Carmichael

Ingredients

  • 2 larger portobello mushrooms Of similar size, cleaned, and stem removed.

Grilled Portobello Mushroom Marinade

  • 3 Tablespoons Balsamic Vinegar
  • 2 cloves garlic minced
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons fresh lemon juice

Other Ingredients

  • Bun of Choice gluten-free, oil-free, whole grain
  • 4 slices of white onion
  • 4 slices of tomato
  • 6 dill pickle chips or pickles of choice
  • Ketchup
  • Yellow Mustard
  • 2 Romaine lettuce leaves

Instructions

Clean Portobello Mushrooms

  • Wash away any dirt and debris from the mushrooms.
  • Carefully remove the stem, being careful to keep the mushrooms intact.
  • Using a spoon, scrape the gills from the inside of the mushroom caps.
  • Rinse lightly with water, and dry the inside and outside of each portobello mushroom.

Marinade

  • Whisk together all ingredients.
  • Pour a small amount of marinade into the base of a container.
  • Place the portobello mushrooms, opening up in the container.
  • Then, pour the remaining ingredients inside the mushroom caps.
  • Refrigerate for 1-2 hours ONLY.

Grilling Portobello Mushroom Burgers

  • Preheat the grill to medium or 400 degrees too hot before placing the portobello mushrooms on the grill.
  • Begin grilling the portobello mushrooms with the opening up so the marinade cooks inside the cup of the mushrooms. 
  • Grill the portobello mushrooms for 3 to 5 minutes on each side to allow them to gain color and grill marks. I love grill marks. 
  • Once you flip the mushroom, brush the mushroom caps with extra marinade to replace the moisture if the grill starts to dry them out.
  • You do not need any oil. The marinate, for example, will provide enough moisture without needing oil. 

Building the Burger

  • Toast buns of choice.
  • Place each mushroom, opening up, on the bottom bun.
  • Layer/stuff ingredients directly into the mushroom cap opening
  • Add the top bun, and enjoy!

Video

Notes

  • Choose lighter, sturdy portobello mushrooms without any blemishes. 
  • For a more earthy flavor, choose darker mushrooms, but still avoid blemish, indicating older mushrooms. 
  • Remove the gills with the edge of a spoon to create a clean opening; discard the gills. 
  • Wipe the debris from the mushrooms rather than using water to clean the mushrooms. 
  • Marinate the mushrooms opening side up in a covered container so the center absorbs most of the marinade. 
  • Grill the portobello mushrooms on a preheated grill, again opening side up for the maximum flavor from the marinade.
  • Again, place the mushroom opening side up when serving the burgers, so the center of the mushroom holds the burger toppings in the open center. 

Nutrition

Calories: 140kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 378mg | Potassium: 659mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2934IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 2mg