Marinated Portobello Burger

By Chef Sara

Marinated Portobello Burgers, bathed in a rich and savory marinade, are a juicy, satisfying stand-in for beef burgers. If possible, choose mushrooms that are slightly larger than the buns you plan on serving them with, as the mushrooms will shrink a bit during cooking. As if taste wasn't enough, mushrooms have a wide variety of health benefits which create even more reasons to include them in your diet on a regular basis. Mmushrooms convert sunlight into a usable form of vitamin D. Vitamin D aids in the absorption of calcium and phosphorus, two essential minerals for maintaining bone health and strength. Just one half-cup serving of mushrooms provides 100 percent of the recommended daily vitamin D intake. Portobello, and other mushrooms, provide antioxidants which may protect our body’s cells from damage caused by free radicals. They are an excellent source of riboflavin, a B vitamin that is important for energy, growth and red blood cell production. And to top it off, mushrooms can help keep your immune system healthy.

Marinated Portobello Burgers    



15 minutes

Serves 6

Marinated Portobello Burger





6 whole portobello mushrooms
¾ cup olive oil
½ cup balsamic vinegar
1 tablespoon gluten-free tamari or soy sauce
1 tablespoon Dijon mustard
1 tablespoon vegan Worcestershire sauce
Buns, lettuce, tomatoes for serving



Rinse the mushrooms and pat dry with paper towels. Remove the thick stems, then scrape out the dark gills with a spoon. Place the cleaned mushrooms in a large zip-top plastic bag. In a medium bowl, whisk together the olive oil, balsamic vinegar, tamari, mustard, and vegan Worcestershire sauce until well-combined. Pour the marinade over the mushrooms, squeeze any excess air out of the bag, and close tightly. Place the bag in a shallow baking dish, then marinate at room temperature for 30 minutes. For a fuller flavor, place the mushrooms in the refrigerator and allow to marinate overnight, turning once or twice if you think of it.

Drain off the marinade (you can reserve it for another batch of burgers if you like), and grill the mushroom caps hollow-side down for 5 to 7 minutes, then flip and grill for an additional 4 to 7 minutes, until juicy and tender. Serve on buns or lettuce wraps with your favorite burger fixings.


FILED UNDER: glutenfree, nutfree, peanutfree, main, summer,

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