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    Home > Vegan Entrees

    Vegan Portobello Mushroom Burger

    By Nandor Barta on 03/03/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan portobello mushroom burger is piquant and scrumptious at the same time. Grilled portobello mushroom caps are seasoned with a fajita spice mix, then layered among guacamole, salsa, vegan nacho cheese sauce, and spicy fajita veggies.

    A burger with ketchup, lettuce, yellow cheese sauce, bell peppers, guacamole and grilled mushroom cap on brown paper. French fries are placed next to it.

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    This mushroom burger recipe was inspired by our vegan portobello mushroom fajitas. It is rich, colorful, and full of flavors. If you also love Tex-Mex food try our classic vegan bean chili, our quinoa sweet potato chili, our vegan taco soup, or our Mexican vegan rice casserole recipes.

    Jump to:
    • What can you expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Storing tips
    • FAQs
    • More vegan burger recipes
    • Vegan Portobello Mushroom Burger

    What can you expect?

    If you’ve never eaten it before, then you are in for a treat. In this burger recipe, you marinate and grill large portobello mushroom caps in whole and use them as burger patties.

    Obviously, it is something different from a classic beef burger. If you looking for a beefy texture, try our TVP burger or tofu burger.

    This grilled portobello mushroom burger…

    • is piquant and creamy at the same time.
    • is full of rich and colorful ingredients.
    • has a charred flavor and a meaty texture.
    • is healthier than beef burgers.
    • is easy to make and incredibly tasty.
    A hand is holding a burger with ketchup, lettuce, yellow cheese sauce, bell peppers, guacamole and grilled mushroom cap on brown paper. French fries are placed next to it.
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    Ingredients

    To build this vegan portobello mushroom burger, here is what you need:

    • Large portobello mushroom caps → marinated in fajita spice mix, garlic, lime, sweet smoked paprika powder, salt, black pepper, and olive oil
    • Lettuce leaves
    • Fajita veggies → We have a recipe for an easy sheet pan version where you can make a large batch in one go.
    • Guacamole
    • Salsa
    • Nut-free vegan nacho cheese sauce
    • Burger bun

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Marinating portobellos

    1. Take a small-sized bowl
    2. Add olive oil, salt, black pepper, minced garlic cloves, freshly squeezed lime juice, fajita spice mix, and smoked sweet paprika powder.
    3. Stir until they are thoroughly combined.
    Glass bowl with oil and different colored spices from brown to red.
    1. Peel portobello mushroom caps with a sharp knife and take out the stems.
    2. Take a glass bowl (the one in the photo is also our meal prep bowl) and place the mushroom caps in it. If you make multiple servings, choose a bowl that would fit them in one layer.
    3. Pour the marinade on top of them. Use a silicone brush to spread the marinade. Toss and turn a couple of times, to make sure they are covered everywhere.
    4. Repeat this step once more after an hour or in the morning if you marinate them overnight to make sure mushrooms are not getting dry. In the end, it will look like the ones in the below photo.
    Two large mushroom caps marinating in an oil spice mix in a glass container.

    Pan-frying

    The easiest way is if you have a grill pan and you cook them on a stovetop.

    1. Preheat the grill pan over medium heat.
    2. Once it is sizzling hot, place the marinated mushroom caps on it. No need to add extra oil since the marinade already contains enough.
    3. Gently push the mushrooms down for a few seconds on each side with a spatula to allow the greater surface of the mushrooms to be grilled.
    4. Brush each side with the leftover marinade once.
    5. Cover the grill pan to allow hot air to circulate through the pan (just as it would in a real gas grill) and cook both sides for approx. 5 minutes each. That is all! You can see how they look when they are ready in the below picture.
    Two large mushroom caps in a grill pan with crispy charcoal lines.

    Building a vegan portobello mushroom burger

    The best part of the whole recipe is building your yummy portobello burger. I know that the more layers you add, the harder it is to eat. However, I really-really recommend all these layers for you to try. They are absolutely amazing and delicious together!

    1. I started off with a toasted bun.
    2. First up is a generous spread of salsa sauce. Mild or hot depending on your preference.
    3. Add green leaf lettuce because the ruffles look so pretty.
    4. Next up is some spicy, veggie-packed nut-free vegan nacho cheese sauce.
    5. Then, add a handful of fajita veggies, aka roasted bell peppers and red onions.
    6. Now comes the star of this burger the grilled portobello mushroom caps.
    7. Finish it off, we some homemade guacamole.

    What else can you add? To take it even further, we love to add another layer of grilled mushroom caps below the cheese sauce! So tasty and filling! And look how beautiful the layers are below! You can also add tomato slices instead or on top of the salsa. Or avocado slices instead of guacamole.

    A burger with ketchup, lettuce, yellow cheese sauce, bell peppers, guacamole and grilled mushroom cap on brown paper. French fries are placed next to it.

    Cooking tips

    • How long? – Mushrooms have a spongy texture. Therefore, the longer they soak in the marinade, the more intense the flavor will be as they absorb more. We recommend overnight soaking, but 2 hours should be the bare minimum to get them seasoned properly.
    • How much? – You don’t need to make a lot of marinades as you don’t need to immerse the mushroom caps in it. We do flip them or brush them a couple of times.
    • Hot or sweet? – In case you prepare the burger for kids or for people who don’t like spicy food, you can skip the hot chili powder and add more sweet smoked paprika powder.
    • Powder vs fresh ingredients? – We like using fresh ingredients if we have them, but you can use onion powder or garlic powder instead.

    Variations

    Baking – You can use a glass oven-safe dish or a grill pan (provided that the handle is not made of plastic). Preheat the oven to 400 Fahrenheit (ca. 204 °C) and grill them under the broiler for 10 minutes, turning them at halftime.

    On a gas grill – Our little trick to grilling mushrooms is to use aluminum foil drip pans. Preheat your gas grill to 400 Fahrenheit (ca. 204 °C) and grill the marinated portobello mushroom caps for 10 minutes, turning them at halftime.

    Serving ideas

    • Choose classic French fries for a classic burger and fries combo. Or, try sweet potato wedges or roasted potatoes.
    • Serve your burger alongside roasted cauliflower, grilled vegetable kabobs, or other vegetables.
    • Rice, quinoa, or riced sweet potatoes are all excellent side dishes that pair well with these vegan portobello mushroom burgers. Try making cilantro lime rice from our copycat Chipotle veggie bowl recipe for an extra burst of flavor.
    A burger from above with the top bun put on the side. Grilled charcoaled mushroom cap is on the top with lettuce, yellow and red sauce and red pepper slices below it.

    Storing tips

    In the fridge: You can store raw portobello mushrooms easily up to a week in the fridge, or at room temperature for 1-2 days. As for grilled mushrooms, they lasts for 3-4 days without any problem. We recommend assembling the burger before serving and not storing them as complete burgers.

    In the freezer: Raw mushrooms are not recommended, but you can absolutely freeze grilled portobello.

    Reheating: We recommend using a grill pan to refresh them after thawing.

    FAQs

    How does a portobello mushroom burger taste like?

    All mushrooms have this spongy texture which help them to soak up marinades perfectly, especially when heat is involved. You can season them with strong spices, so they will be flavorful. When you are biting in a mushroom burger, you will feel a chewy, meaty texture.

    More vegan burger recipes

    • Burger bun with two patties, cheese in between, pickled cucumber slices, onion slices, tomato and ruffled lettuce.
      Meaty Tofu Burger (Whopper Style)
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Close-up of a beet burger with layers like burger bun, lettuce, purple patty, tomato slice, green puree, arugula and bun on the top
      Easy Vegan Beet Burger
    • A burger sandwich on a wooden board with white sauce, brown juicy strips and purple cabbage coleslaw. A white bowl is the remaining brown juicy mushroom slices and a wooden bowl with more coleslaw salad and french fries
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    • A burger bun with yellow sauce and green leaves is topped with a thick brown burger patty with visible sweet corn and black bean pieces, then red onion and avocado slices drizzled with yellow sauce again. It is covered with a top bun.
      The Best Chipotle Black Bean Burger (MorningStar Copycat)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    A burger with ketchup, lettuce, yellow cheese sauce, bell peppers, guacamole and grilled mushroom cap on brown paper. French fries are placed next to it.

    Vegan Portobello Mushroom Burger

    Nandor Barta
    This vegan portobello mushroom burger is piquant and scrumptious at the same time. Grilled portobello mushroom caps are seasoned with a fajita spice mix, then layered among guacamole, salsa, vegan nacho cheese sauce, and spicy fajita veggies.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Marinating time 2 hours hrs
    Total Time 35 minutes mins
    Course Main Course
    Servings 2 burgers
    Calories 362kcal

    Equipment

    • Silicone brush
    • Glass mixing bowl
    • Grill pan
    • Oven-safe glass baking dish (8-inch / 20 cm)
    • Grill tool set

    Ingredients
     
     

    Portobello mushroom marinade

    • 5 Tbsp Olive oil
    • 1 clove Garlic
    • 1 Tbsp Lime juice or lemon juice
    • ¼ tsp Sweet smoked paprika powder
    • ½ tsp Fajitas spice mix or see below for homemade spice mix
    • ¼ tsp Salt
    • ¼ tsp Ground black pepper

    Homemade fajita spice mix

    • ½ tsp Hot chili powder or flakes
    • 1 Tbsp Sweet smoked paprika powder
    • 1 + ½ tsp Ground cumin seeds
    • 1 + ½ tsp Garlic powder
    • 1 + ½ tsp Oregano

    To assemble the burger

    • 2 Large portobello mushrooms
    • 2-4 leaves Lettuce
    • ½ serving Fajita veggies (½ bell pepper and ¼ onion)
    • 6 Tbsp Salsa
    • 6 Tbsp Nacho cheese sauce
    • 6 Tbsp Guacamole
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    Instructions
     

    Make the fajita marinade

    • Take a small-sized bowl. Add olive oil, salt, black pepper, fresh garlic cloves, freshly squeezed lime juice, and fajitas spice mix. Stir until combined.

    Soak mushrooms in marinade (min. 2 hours, but overnight is preferred)

    • Peel the portobello mushrooms. Take out the stems.
    • Place the mushroom caps in a shallow bowl and pour the marinade on top of them.
    • Toss and turn a couple of times, to make sure they are covered everywhere.
    • Repeat this step after an hour (in case of short marinate) or in the morning (in case of overnight marinate) to make sure mushrooms are not getting dry.

    Pan-frying

    • Heat the grill pan to medium. Once sizzling hot, place the marinated mushroom caps on it.
    • Cook both sides for approx. 5 minutes. You can push the mushrooms down for a few seconds each side with a grill spatula to allow the greater surface of the mushrooms to be grilled.
    • Brush each side with the leftover marinade once.
    • Cover the grill pan to allow hot air to circulate through the pan (just as it would in a real gas grill).

    Assemble

    • Take the bottom part of a hamburger bun (if you toasted it a bit – even better)
    • Spoon some salsa sauce on the first part of the burger. 
    • Add a couple of green leaf lettuce leaves.
    • Spoon some vegan nacho cheese sauce.
    • Add fajitas bell pepper and onion slices. (We have a detailed guide on how to make fajita veggies the EASIEST WAY).
    • Add the grilled portobello mushroom caps.
    • Finish it off with some guacamole.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    How to bake them in the oven?

    You can use a glass oven-safe dish or a grill pan (provided that the handle is not made of plastic). Preheat the oven to 400 Fahrenheit (ca. 204 °C) and grill them under the broiler for 10 minutes, turning them at halftime.

    How to grill them on a gas grill without burning?

    Our little trick is to use aluminum foil drip pans. Similar to the oven grilling, preheat your gas grill to 400 Fahrenheit (ca. 204 °C) and grill the marinated mushroom caps for 10 minutes, turning them at halftime.

    Video

    [adthrive-in-post-video-player video-id=”EklifOW4″ upload-date=”2022-06-10T08:26:56.000Z” name=”Portobello Mushroom Burger” description=”Large portobello mushroom caps are marinated in a fajitas spice mix and layered among guacamole, salsa, vegan nacho cheese sauce, and spicy fajita veggies. This vegan burger is piquant and scrumptious at the same time.” player-type=”default” override-embed=”default”]

    Nutrition

    Nutrition Facts
    Vegan Portobello Mushroom Burger
    Amount Per Serving (1 mushroom cap)
    Calories 362 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 5g31%
    Trans Fat 0.01g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 26g
    Sodium 314mg14%
    Potassium 492mg14%
    Carbohydrates 10g3%
    Fiber 4g17%
    Sugar 3g3%
    Protein 3g6%
    Vitamin A 2045IU41%
    Vitamin C 3mg4%
    Calcium 58mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in May 2020. More info, tips, FAQs, and description were added and republished in June 2022 and Mar 2023.

    219 shares

    Reader Interactions

    Comments

      5 from 8 votes (3 ratings without comment)

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    1. Mama Maggie's Kitchen

      May 18, 2020 at 8:06 am

      5 stars
      You’re making me hungry… I think I just heard my tummy growl. lol! This Fajitas Portobello Mushroom Burger is perfect!

      Reply
    2. Jayne

      May 17, 2020 at 10:02 pm

      5 stars
      I love everything Portobello Mushroom. This is an amazing good recipe. We all enjoyed so much.

      Reply
    3. Shadi Hasanzadenemati

      May 17, 2020 at 9:53 pm

      5 stars
      I was looking for a recipe like this, thank you for sharing!

      Reply
    4. Jordin

      May 17, 2020 at 8:54 pm

      5 stars
      Wow talk about a delicious looking burger! I need to try out this recipe ASAP, my family would love it.

      Reply
    5. Chris Collins

      May 17, 2020 at 7:39 pm

      5 stars
      I love mushroom burgers so much and this fajita version looks right up my street!!

      Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

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    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
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