Portobello Mushroom Burger

GrillVegetarianBurgerMushroomVeggie Burger

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

Photography Credit: Elise Bauer

Hello portobello mushroom burgers!

I grew up seeing these as a vegetarian option in restaurants and cafes. But here’s the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not.

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The cap of this ginormous cremini mushroom is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y.

Paint the caps with a little olive oil, put them on the grill for a few minutes each side, and you have a perfect grilled mushroom to put between two burger buns.

Portobello Mushroom Burger

In the following rendition, we’ve layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it’s just as good plain, with a little salt and pepper.

Portobello Mushroom Burger Recipe

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


  • 4 portobello mushroom caps
  • Extra virgin 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


1 Prepare your grill for high, direct heat.

2 Wilt the baby spinach: 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.

3 Clean mushrooms and brush with oil: 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 Grill onion rounds, mushroom caps, buns: 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 Assemble: 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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Grilled Beef and Mushroom Burger here on Simply Recipes

Portobello and Prosciutto Burgers - from The Pioneer Woman

Porto Burgers with Pesto, Roasted Peppers and Provolone - from Ezra Pound Cake

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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20 Comments / Reviews

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Did you make it? Rate it!

  1. K. Henson

    This was excellent! I removed the gills before marinading. I didn’t use the sun-dried tomatoes (didn’t have them) but used fresh tomatoes instead and it was still so good. Husband really liked it too! We will be using this recipe again and again! Thanks.


  2. Ovo-lactoVegetarian

    I’ve got two portobello mushroom caps, so I’ll be making mine with pesto tonight, but picking up the ingredients for yours tomorrow!
    I do want to point out that while Portobello’s are in the cremini family, they are not synonomous. (Sorry, the editor in my head couldn’t let go of that!) Otherwise, it sounds like a great recipe!

  3. Ruth

    I usually scrape out the gills when using portobello mushrooms in other dishes as they tend to make things look muddy. So I just tend to do it when I make a burger.

  4. Joycelyn

    From all I’ve read and watched regarding Portobello’s, the dark gills should be removed before grilling or frying as they will oftentimes taste bitter as well as contribute to causing the mushroom to become too mushy. Hence the reason I’ve never bothered with Portobello’s, until now, seeing your intriguing recipe post..

    You don’t seem to have any reference to removing the gills of which leaves me wondering if what I’ve read & watched not being accurate or necessary, and of which also leaves me curious as to what your thoughts might be about the gills as the last thing I want to do is purchase two or three expensive mushrooms ($3-4 each where I am ) for grilling that end up with no substance to them.
    Thank you

  5. 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!

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