Portobello Mushroom Burgers {for even the meat lover}

As promised! Last week Steve and I followed a plant-based diet for the week. We (he) have been watching quite a few documentaries on the importance of eating healthy and how incorporating a plant-based diet can help with several medical items (low cholesterol, improve sleep quality, etc.) so we decided to give a mini trial a go! Meal planning for the week wasn’t that difficult as we actually incorporate several vegetarian/plant-based recipes into our normal repertoire.

During the summer, a serious go-to recipe is our Portobello mushroom burgers so I knew it had to be on the list! These mushrooms are super simple, using ingredients out of our garden and are exceptionally filling. Win, win, right? I thought so at least.

I marinated these bad boys for 2 whole days in the fridge, but even a 30-minute soak will do wonders with this balsamic concoction! I know when I mention these to many meat-lovers (including myself before Steve got me hooked) they turn up their nose… “It can’t possibly fill me-up”, “nothing is as good as a regular meat-based burger”, “ewwww mushrooms” – needless to say the list of excuses goes on. BUT, to be honest, these burgers are extremely meaty (check the filling box) and exploding with flavor; even the biggest meat lover will LOVE!

Try these for your next meatless Monday or incorporate them into any weekly meal plan like we did!


Portobello Mushroom Burgers

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


For the Marinade:

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 medium cloves garlic minced (about 1 tablespoon)
  • 1 teaspoon finely minced thyme leaves
  • 1 teaspoon Kosher salt

For the Chimichurri:

  • Extra virgin olive oil
  • 1 teaspoon dried oregano
  • kosher salt and freshly ground black pepper
  • 1 avocado peeled and pitted
  • 3 cloves garlic peeled
  • ¼ cup olive oil
  • ¼ cup flat leaf parsley leaves
  • ¼ cup cilantro leaves
  • juice of 1 lemon
  • 1 teaspoon red wine vinegar
  • pinch of red chili flakes
  • Extra virgin olive oil

For the Burgers:

  • 4 large Portobello mushrooms
  • 1 red bell pepper sliced & sautéed
  • 1 red onion sliced & sautéed
  • 4 Focaccia rolls
  • Smoked mozzarella cheese optional


  1. Rinse the mushroom caps and pat dry with a paper towel; remove the stems and place the caps in a large resealable plastic bag (I do 4 mushrooms per bag)
  2. MARINDE: In a medium bowl, whisk together the marinade ingredients and pour into the bag. Shake everything around to coat thoroughly and place in the fridge. Let marinate for minimum of 30 minutes (I like to do 24-48 hours).
  3. SAUTEED VEGETABLES: Heat a large nonstick skillet on medium heat with a tablespoon of olive oil. Cook the red bell pepper and red onion stirring occasionally for 10-15 minutes or until softened and lightly browned; season with kosher salt & freshly ground black pepper.
  4. CHIMICHURRI: Spoon the avocado into a blender/food processor with garlic, olive oil, parsley, cilantro, lemon juice, red wine vinegar and chili flakes. Season with a pinch of kosher salt and freshly ground black pepper. Blend for 30 seconds to 1 minute.
  5. BURGERS: Grill mushrooms until juicy and tender, 3 to 4 minutes per side. (We like to toast our rolls so we do this on the second side of the burgers).
  6. Transfer portobellos to buns. Top with chimichurri sauce and sautéed vegetables.






Leave A Comment

We would love to know your thoughts!