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Grilled Portobello Mushroom Burger with Balsamic Marinade, Pesto, and Melted Cheese Recipe

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4.3 from 73 reviews

This Portobello Mushroom Burger recipe offers a delicious and healthy alternative to traditional beef burgers. Marinated in a flavorful blend of soy sauce, balsamic vinegar, olive oil, garlic, and Italian seasoning, the meaty mushrooms are grilled to tender perfection and layered with creamy cheese and fresh toppings. Served on whole wheat or brioche buns with pesto, red onions, tomato, and arugula, these burgers make a satisfying vegetarian meal packed with rich umami flavor and hearty textures.

  • Total Time: 45 minutes
  • Yield: 2 burgers

Ingredients

Marinade and Mushrooms

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon ground black pepper
  • 4 portobello mushroom caps, cleaned with underside stems and gills removed
  • 4 thin slices Havarti cheese (or substitute provolone or baby Swiss)

For Serving

  • Whole wheat or brioche hamburger buns
  • Sliced red onions
  • Pesto
  • Sliced tomato
  • Arugula

Instructions

  1. Marinate the Mushrooms: In a large zip-top bag, combine the soy sauce, balsamic vinegar, olive oil, minced garlic, Italian seasoning, and black pepper. Add the cleaned portobello mushroom caps, seal the bag after removing excess air, and gently swish the marinade to coat the mushrooms well. Place the bag in a shallow dish and let the mushrooms sit at room temperature for at least 30 minutes, or refrigerate for up to 1 hour, turning the bag once or twice to ensure even marinating.
  2. Preheat Grill: Heat an outdoor grill or indoor grill pan to medium heat. Once hot, lightly brush the grill grates with oil or spray the grill pan with nonstick spray to prevent sticking.
  3. Grill the Mushrooms: Remove mushrooms from the marinade, shaking off excess liquid, but reserve the marinade in the bag for basting. Grill mushrooms on both sides for about 10 minutes total until tender, brushing occasionally with the reserved marinade to build flavor and moisture.
  4. Add Cheese and Stack: In the final minute of grilling, turn two mushrooms so their undersides (where gills and stems were removed) face upward. Place one slice of cheese on each, then top with the other mushrooms gill-side down, creating a stacked burger with cheese sandwiched in the middle and another slice of cheese on top. Lower heat to low and cook briefly until the cheese melts.
  5. Prepare Toppings and Toast Buns: During the last few minutes of cooking, grill sliced red onions if desired and toast the burger buns lightly on the grill.
  6. Assemble the Burger: Spread a thin layer of pesto on the cut sides of each bun. Place arugula on the bottom bun, add the grilled portobello mushroom stack, grilled onions, and sliced tomato. Cover with the top bun and serve immediately for best flavor and texture.

Notes

  • TO STORE: Refrigerate the portobello mushroom stacks in an airtight container for up to 4 days.
  • TO REHEAT: Warm leftovers in a baking dish at 350°F in the oven or briefly in the microwave before assembling the burger.
  • TO FREEZE: Freeze portobello mushroom stacks in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/grilled-portobello-mushroom-burger-with-balsamic-marinade-pesto-and-melted-cheese-recipe/