Portobello Mushroom Burger

A vegetarian burger made with grilled portobello mushrooms and grilled onions, spinach, and sun-dried tomatoes.

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4.

Ingredients

  • 4 portobello mushroom caps
  • Olive oil
  • One 8-ounce jar of sun-dried tomatoes in oil
  • 8 ounces of baby spinach
  • 1 red onion, sliced into 1/4-inch rounds
  • Salt
  • Mayonnaise
  • 4 hamburger buns

Method

1 Prepare your grill for high, direct heat.

2 While the grill is heating, if you wish, sauté the baby spinach in a tablespoon of olive oil and a sprinkle of salt in a large sauté pan on medium high heat, just until the spinach wilts, then remove to a plate. The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to fall off. Or you can use raw baby spinach. Your choice.

2 Wipe the mushrooms clean with a damp paper towel. If you are working with whole mushrooms, slice off the stems (you can use for another purpose, chopped and sautéed or for making stock.) Paint the tops of the mushroom caps with some of the oil from the sun-dried tomatoes.

4 Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps on the grill, top side down first. Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side. Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted.

5 To assemble, spread some mayonnaise on each bun. Put a portobello mushroom cap on the bottom, then layer on the spinach, sun-dried tomatoes, and finally some onion. Serve at once.

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Comments

  1. idiosyncratic eye

    Looks good, I don’t think I’ve actually had a mushroom mushroom burger before. Usually a veggie burger is one of those what’s sometimes called a ‘garden’ burger in the US. I’m thinking blue cheese sauce on that would be lush! :)

  2. AG Wright

    For those that want a big meal a regular 1/3 lb. burger patty under the mushroom is quite good too. I like it with Swiss cheese on both too.
    I need to try it with the sun dried tomatoes.

  3. William

    Does anyone know what kind of bun that is in the picture (i.e. name of the baker)

    Thanks!

    The brand of bun is “Rudy’s”. I get them at Whole Foods. ~Elise

  4. Donna Oblinger

    This looks wonderful. However, all I have is a George Foreman grill as I live in an apartment. Do you recommend trying this on a Foreman grill?

    Sure, why not? ~Elise

  5. Danielle

    To Donna – don’t let an apartment hold you back. Ditch your Foreman grill and get a stove top cast iron grill. I also live in a small apartment with no outdoor space. I bought a cast iron grill for the stove top a couple years ago, and my cooking as transformed tremendously. I make burgers, grilled chicken, grilled veggies, etc. And, once the cast iron is cured, it becomes non-stick.

  6. Broderick

    I’m so happy for grilling season & now that it’s been broken in for Memorial Day I don’t have an excuse to get out there. For some reason I’m a bit hesitant on grilling mushrooms as I’ve only sauteed them in the skillet before. Wish me luck!

  7. Dave Thomson

    As always, Simply Recipes does not disappoint! I usually stay away from portobello burgers due to the texture but this recipe was absolutely brilliant. I swapped the tomatos for a grilled red bell pepper that we had in the house. We had the burgers with the Simply colcannon, another tasty bite!

  8. Ryan Carr

    Sounds very tasty! Portobello mushrooms are the one of the more ‘meaty’ of the readily-available mushrooms and they appear to lend themselves really well to this recipe. I’ve stuffed them, done them in fricassees, and so on, but I’ve never tried them as burgers! Perfect recipe to cook tomorrow if you take part in ‘Meatless Mondays’…

    Thank you for sharing ~ Ryan

  9. Bastiat Fan

    You know the OTHER joy of a Portobello mushroom? It’s just BEGGING to be stuffed….and the only limits to what you stuff it with are those of your imagination. I like goat cheese and roasted red pepper….crab meat stuffing….tapenade….see what I mean?

  10. Shari

    My 13 year old son insisted we try these…so we did today for lunch and might I say…OMG…we were all very surprised at how great they were. I goofed up and brought roasted red peppers instead of sun dried tomatoes and sauteed the onions w/ a little garlic before hand, but still a big hit! Very good, will make this very soon again! Also paired them with oven fried zucchini…very healthy and yummy meal! thank you!