Grilled Portobello Mushroom Burgers

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  • Total Time: 0 hrs 45 mins
  • Hands-on Time: 0 hrs 35 mins
  • Makes: 4 servings

Grilled Portobello mushroom burgers don’t get any easier with this simple marinade and even simpler prep. Garnish with a mixture of fresh veggies with varying textures.


  • 1 teaspoon Simply Organic Vegetable Grilling Seasons 2.2 oz.

  • 4 portobello mushroom caps, stems removed and set aside

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon low-sodium tamari

  • 1 tablespoon vegan Worcestershire sauce

  • 1 tablespoon olive oil

  • 4 slices red onion

  • 4 slices heirloom tomatoes

  • 1 avocado, thinly sliced

  • 1 cup spring greens

  • 4 artisan buns


    1. In a small mixing bowl, whisk together balsamic vinegar, tamari, Worcestershire sauce, olive oil and Vegetable Grilling Seasons.

    2. Brush tops of mushrooms with the marinade. Turn over and pour remaining marinade evenly into the gills of the mushrooms.

    3. Oil the grill grates and preheat to 350 degrees.

    4. Carefully drain the marinade from the mushrooms and save in a small bowl.

    5. Place mushrooms on the hot grill, gill-side down. Let cook for 2 to 3 minutes, then carefully flip. Evenly distribute remaining marinade between all 4 mushrooms and grill for another 2 to 3 minutes until soft and lightly charred.

    6. Cut the buns in half and brush cut sides with olive oil. Place cut-side down on the grill and toast for about 30 to 50 seconds. Assemble burger with the Portobello, avocado, lettuce, red onion and tomato.

    Get creative with your garnishes – try chipotle mayo, pesto or vegan lemon aioli.


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