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These Grilled Portobello Mushroom Burgers are marinated in a pollo a la brasa-like marinade. They’re layered with lettuce, tomato, aji verde and red onion on a delicious. They are my favorite vegetarian-friendly grilled burger!Â
Grilled Portobello Mushroom Burgers are an unsung hero. Truly. I’m not gonna lie, I was a bit skeptical about them. I thought they would be a nice veggie version for some of my veggie-loving friends but wasn’t sure if I was going to be into them. But boy was I wrong!
These portobellos are marinated in a pollo a la brasa-type marinade. Think soy sauce, garlic, an aji amarillor or jalepeño and a bit of red wine vinegar. It’s made in a blender for pure ease! And then it only marinates for 5 minutes. This is a super quick recipe too. They’re perfect for a summer get-together. Serve them these Smash Burgers for your meat-loving friends.
Ingredients You’ll Need for Grilled Portobello Burgers
- Portobellos – This is obviously essential.
- Swiss cheese – I love this pairing with the portobellos. Mushrooms and Swiss cheese are a good pairing.
- Soy sauce -We’re using this in the marinade.
- Fresh ginger and garlic – We want flavor.
- Brioche buns – My favorite type of buns for this burger.
For the rest of the ingredients, please see the recipe card below!
How to Make Portobello Mushroom Burgers
- Let’s start with the super easy marinade. In a blender, add the soy sauce, ginger, garlic cloves, red wine vinegar, pepper of choice and paprika.
- Preheat your grill to medium-high heat. Grease your grill grates to ensure zero sticking!
- Add the portobello mushrooms to a shallow baking dish. And pour the marinade over the mushrooms. Allow them to marinate for about 5 minutes. This may seem like an unusually short time but we don’t want them to be soggy.
- While it’s marinating, toast the St Pierre Brioche Burger Buns, cut side down, until they’re toasted, about a minute or two. Remove them from the grill
- And then add the portobellos to the grill and cook for 5 minutes. Top each mushroom with a slice of Swiss cheese and close the lid of the grill for about 1 minute. We’re just trying to get the cheese to melt. Remove them from the grill.
- Assemble the burgers! I like to put Aji Verde on each side of the brioche buns. If you don’t want to make another recipe, feel free to just put mayonnaise or another aioli of your choice.
- Add lettuce, tomato, the grilled portobello, red onion and BOOM! DONE. Assemble the rest of the burgers.Â
Tips and TricksÂ
- Make the marinade up to 3 days ahead. You can store it in the fridge in an airtight container. Just be sure to give it a mix before using.Â
- Swiss cheese, I find works wonders with mushrooms, but feel free to use another cheese of choice. I think any melty cheese would be great. Medium sharp cheddar, mozzarella, pepper jack or fontina.
- I paired this recipe with my Aji Verde sauce which is always served with Pollo a la Brasa. Obviously that’s very optional. You can use other aiolis or a plain mayonnaise too!Â
Recipe FAQs
Brioche bread is an enriched dough, made with butter and eggs which results in a delicious and soft texture. These buns are super flavorful, buttery and delicious, all the while being super sturdy. I like them with everything from a regular beef burger, seafood rolls or these!
Yep, if you want to eat it, you can. I think they need extra time to cook so if you want to eat them, I’d remove them, trim the end off and then dice it up. You can cook it in a small skillet on the grill.
Yep, no need to remove either.
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Grilled Portobello Mushroom Burgers
Ingredients
Mushroom Marinade:
- 2/3 cup soy sauce
- 1- inch knob of ginger
- 3 garlic cloves, peeled
- 1 tablespoon red wine vinegar
- 1 aji amarillo or jalapeño
- 1 teaspoon ground paprika
Mushroom Burgers:
- 4 portobellos mushrooms
- Neutral oil, for the grill
- 4 brioche burger buns
- 4 slices Swiss cheese
- Aji Verde, for buns
- Lettuce
- 1 to mato, sliced
- 1/2 red onion, peeled and thinly sliced
Instructions
How to Make the Mushroom Marinade:
- In a blender, add the soy sauce, ginger, garlic, red wine vinegar, pepper of choice and paprika. Blend until very smooth, about 30 seconds.
To Marinate and Cook the Burgers:
- Fire up and heat your grill over medium to high heat. Brush the grates with neutral oil (such as avocado oil).
- Add the portobellos to a shallow baking dish and pour the marinade over the portobellos. Allow them to marinate for 5 minutes. This may not sound long enough but you don’t want them to get soggy.
- Add the brioche buns to the grill, cut side down, and toast them until lightly golden brown, about 2 minutes. Add the portobellos to the grill and cook for about 5 minutes. Top them with slices of Swiss cheese and close the lid to the grill, about 1 minute, just until the cheese is melted. Remove the portobello mushrooms.
To Assemble:
- Smother each bun with the aji verde (if using), add the lettuce, tomato, grilled portobello and red onion. Repeat with all of the burgers. Serve with potato salad or kettle chips for maximum summer experience.
Notes
- You’re welcome to make the marinade up to 3 days ahead. You can store it in the fridge in an airtight container. Just be sure to give it a mix before using.Â
- Swiss cheese, I find works wonders with mushrooms, but feel free to use another cheese of choice. I think any melty cheese would be great. Medium sharp cheddar, mozzarella, pepper jack or fontina.Â
- I paired this recipe with my Aji Verde sauce which is always served with Pollo a la Brasa. Obviously that’s very optional. You can use other aiolis or a plain mayonnaise too!Â
- You can keep the buns warm in a 200 degree F oven after you toast them if you’re moving a bit slow or starting and stopping the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SO. DAMN. GOOD!! the marinade is SO on point.
we used potato buns, in n out spread, and topped with guac.
yayy!! love hearing this!
I love grilling portobello mushrooms! And having them as a “burger” is even better, yours look great!
This looks amazing! Thank you for sharing – I have attempted these in the past and they turned out too smushy. Your tips are much appreciated for a vegetarian always looking for new ideas!