These portobello mushroom burgers are downright delicious, and they’re also fairly easy to make. Hearty mushroom caps draw flavor from a tasty marinade of fresh garlic, fresh herbs, olive oil, and balsamic vinegar.
While the mushroom caps rest, we make a simple, optional vegan cream cheese. Thanks to the addition miso, this creamy spread brings a subdued, umami flavor that complements the portobello mushroom burgers perfectly.
How To Make This Recipe
We start by pulling together our portobello mushrooms along with all of our remaining ingredients. Next, we remove any dirt from our mushrooms by wiping them gently with a damp cloth or kitchen towel.
We then carefully remove the stems. An aside, we like to save our stems to make mushroom stock if we’re make a lot of these burgers at once. Once clean, we place the our mushroom caps on a baking sheet.
A Flavorful Marinade
Next, we whisk together our marinade ingredients in small mixing bowl. This delicious mushroom marinade includes a flavorful combination of fresh garlic, fresh herbs, olive oil, balsamic vinegar, and seasonings. With our basting brush, we paint the mixture evenly onto both sides of our mushroom caps.
We then allow these caps to marinate at room temperature, uncovered, for 30 minutes while reserving any remaining marinade.
Brush on that marinade.
Creamy Vegan Cheese Spread
While the mushrooms rest, we prep our vegan cream cheese spread. First, we blend all of our cream cheese ingredients in a food processor until smooth. Next, we pour our blended mixture into a small pot. We allow our sauce to thicken over medium heat for 6-8 minutes, stirring regularly.
Finally, we remove our pot from the heat and allow the sauce to cool. This creamy vegan cheese spread will continue to thicken as we prepare our portobello mushroom burgers.
Creamy vegan cheese spread with subtle umami flavor.
Caramelized Onions
While our mushroom caps continue to marinade and our vegan cream cheese cools, we caramelize our onions. We bring a skillet up to temperature over medium heat. To the warm pan, we add our olive oil, onions, and soy sauce. We allow these to cook for roughly 10 minutes, while stirring occasionally, until the onions are brown and soft.
Caramelized onions.
Juicy Portobello Mushroom Burgers
Now, it’s time to cook up those mushrooms! You can choose to grill the mushroom caps, or you can cook them on the stovetop in a skillet. We like to capitalize on that wonderful brown fond created by caramelization of the onions.
So, we continue using our skillet. Without wiping out the pan, return the skillet to medium-high heat and add the mushroom caps. We cook our mushrooms for 3-6 minutes each side or until mushrooms soften with golden brown edges. For extra flavor, we brush on more marinade as they cook.
Once the mushroom burgers are done, we remove them from the pan and wipe it down. We then toast our buns in the same skillet. Next, we slice those tomatoes. We also wash and pat dry our mixed greens.
It’s finally time to assemble our portobello mushroom burgers! Grab those toasted buns. If desired, add a spoonful of vegan cream cheese spread to each bottom bun and top with tomato, lettuce, mushrooms, and onions. If you’d like, add more creamy spread to the top of the bun.
We’re ready to eat!
Our portobello mushroom burgers are ready to be served. Let’s dig in!
Decadent, juicy portobello mushroom burgers.
If you’re looking for side dishes to pair with your mushroom burgers, check out these tasty options:
Recipe Card for Mushroom Burgers
Here’s the recipe card for Mushroom Burgers. Print, share or save!
Portobello Mushroom Burgers
Equipment
- Kitchen towel
- Skillet
- Basting brush
Ingredients
For the burgers
For the caramelized onions
- 1/2 tablespoon olive oil extra virgin
- 1/2 tablespoon light soy sauce
- 1 medium red onion peeled, sliced into 1/4-inch half rings
For the creamy vegan cheese spread (optional)
- 1/2 cup raw cashews soaked in water for a 2-3 hours and drained or boiled in water for 10 minutes
- 1 cup water + 2 tbsp additional water
- 2 teaspoon olive oil extra virgin
- 1 clove garlic
- 3/4 teaspoon salt
- 1 teaspoon lemon juice fresh
- 1/2 teaspoon miso
- 1/4 teaspoon dijon mustard
- 1 teaspoon flour
Instructions
- Clean the mushrooms with a damp cloth or kitchen towel to wipe away dirt. Remove the stems. Add them to a baking sheet.
- Add olive oil, balsamic vinegar, thyme, oregano, garlic, salt and pepper to a small mixing bowl. Whisk to combine. Brush mixture over mushrooms evenly. Flip and repeat the process. Leave to marinade at room temperature uncovered for 30 minutes.
- Meanwhile, prepare the caramelized onions by heating a skillet over medium heat. Once hot, add the olive oil, onions and soy sauce. Cook for 10 minutes, stirring occasionally, until brown and soft.
- Return the same skillet used to make the caramelized onions to medium-high heat and add the mushrooms. Saute for 3-6 minutes each side until mushrooms are golden brown on the edge and soft. While cooking, brush more marinade for extra flavor.
- Prepare the buns by toasting in the skillet. Slice the tomatoes, and wash, pat dry the lettuce or greens, if using. Set aside.
- To serve your mushroom burgers, add an optional spoonful of cheese cream to each bottom bun. Top with tomato, lettuce, mushrooms, and onions. If desired, add more cream on top of the bun.
- Enjoy immediately.
To make the vegan cream cheese (optional)
- Blend all the vegan cream cheese ingredients until smooth on a food small processor, add to a small skillet and cook for 6 to 8 mins at medium heat to thicken. Taste and adjust salt and flavor. Cool the sauce for a few mins. It will thicken when cooled.
