Print

Flavorful Grilled Portobello Mushroom Burgers with Vegan Cheese

grilled portobello mushroom burgers - featured image
Print Recipe

These grilled portobello mushroom burgers with vegan cheese offer a smoky, juicy, and satisfying vegan alternative to traditional burgers, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 slices vegan cheese (e.g., Follow Your Heart or Violife)
  • 4 burger buns, toasted (whole wheat or gluten-free options)
  • Fresh lettuce leaves
  • Tomato slices
  • Thinly sliced red onion (optional)
  • Condiments: vegan mayo, mustard, or favorite burger sauce

Instructions

  1. Prepare the marinade by whisking together olive oil, balsamic vinegar, minced garlic, smoked paprika, dried oregano, salt, and black pepper in a medium mixing bowl (approx. 5 minutes).
  2. Place the portobello mushroom caps in the bowl or a shallow dish and coat both sides thoroughly with the marinade using a brush or spoon. Let them marinate at room temperature for at least 15 minutes, turning once halfway through.
  3. Preheat the grill or grill pan to medium-high heat (about 400°F).
  4. Grill the mushrooms cap side down first for 5-6 minutes per side, brushing occasionally with remaining marinade, until tender and juicy (about 12 minutes total).
  5. During the last minute of grilling, place a slice of vegan cheese on each mushroom and close the grill lid or cover with a pan to melt the cheese.
  6. Toast the burger buns lightly on the grill or in a toaster for 1-2 minutes until golden and slightly crisp.
  7. Assemble the burgers by spreading condiments on the buns, layering fresh lettuce, tomato slices, grilled mushroom with melted vegan cheese, and sliced red onion if using. Serve immediately.

Notes

Do not over-marinate the mushrooms; 15-30 minutes is sufficient to avoid sogginess. Use medium-high heat to get good grill marks without drying out the mushrooms. Cover the grill or use a lid when melting vegan cheese to help it soften evenly. Toast buns last to keep them from getting soggy. For indoor cooking, a grill pan or cast iron skillet works well.

Nutrition

Keywords: grilled portobello mushroom burger, vegan burger, vegan cheese, plant-based burger, easy vegan recipe, grilled mushrooms, smoky marinade

Find it online: https://sofiaspice.com/flavorful-grilled-portobello-mushroom-burgers-easy-vegan-cheese-recipe/