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Mouth-Watering Portobello Mushroom Burgers

Sarah Bond
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Servings 4 burgers


Portobello Mushroom Burgers

  • 4 portobello mushrooms
  • 1/4 cup olive oil 60 mL
  • 2 Tbsp soy sauce 30 mL
  • 2 Tbsp lemon juice 30 mL
  • 4 cloves garlic minced
  • ½ tsp each oregano smoked paprika, salt, pepper
  • 4 slices sharp cheddar cheese
  • 2 or 4 toasted burger buns depending on if you want double cheeseburgers
  • Toppings: sliced tomatoes lettuce, sliced red onions

Fancy Sauce

  • Click the link above for the recipe.


  • Prep Mushrooms: Clean portobellos gently with a damp paper towel. Remove stems (and gills, if you don't like the texture). In a small bowl, combine olive oil, soy sauce, lemon juice, garlic, and seasonings. Brush liberally onto the tops and bottoms of the mushrooms.
  • Cook Mushroom Burgers: Heat a large non-stick skillet over medium/high. Add the mushrooms and cook for 3 minutes on each side, or until slightly softened, brushing with remaining marinade to add more flavor. Alternatively, cook on the grill for 5 minutes per side until grill lines appear. Add cheese in the last minute of cooking.
  • Assemble & Serve: Combine all “Fancy Sauce” ingredients in a small bowl. Serve mushroom burgers on toasted buns with fancy sauce, tomatoes, lettuce, and onion.


Can you eat the gills of a Portobello mushroom? Yes! The texture can turn a little mushy during cooking, so you can scrape them out if you prefer your Portobello Mushroom Burgers without (but I like them with gills and all).