Our Portobello mushroom burger recipe is a long-standing favorite! The hearty flavor of this grilled Portobello mushroom burger is completely satisfying for both meat eaters and vegetarians, while also being easily modified to be dairy free as well. The fresh cherry tomatoes, basil, and glaze become melded together with the ricotta and mozzarella to create a perfect marriage of flavors.
Our Portobello Mushroom Burger recipes is a long-standing favorite! It is perfect for vegetarians and can be modified easily to be dairy free.
Easy to make and perfect for a weeknight meal or holiday BBQ. Prepare everything ahead of time and you can easily take it to the beach BBQ (yep, I’m tired of eating hot dogs and hamburgers), make sure to bring extra because all eyes will be on you!
Portobello Mushroom Burger Ingredients
Did you know that portobello mushrooms have gills and that you need to remove the gills to make this recipe? Now you know, and the container cherry tomatoes, the fresh mozzarella, fresh ricotta, and the shallot will all come together nicely in this recipe. As long as you remember to remove the gills of course.
One of the best things about this recipe is that it can be used in many different situations like dinner parties or as appetizers. It all depends on the creativity you can express while making this dish.
Once you have the above ingredients, you will need a few more that bring everything together. Think of these ingredients as flavor enhancers or the aromatics of the dish. Basil Leaves, Ciabatta buns, Kosher salt, and even some balsamic glaze from Trader Joes each add flavor to the mushrooms and the dish as a whole.
How to Make a Portobello Mushroom Burger:
Clean and prepare the mushroom caps by removing the stem & gills.
Brush the Portobello mushroom caps and ciabatta buns with olive oil; sprinkle mushrooms with kosher salt & freshly ground pepper.
Thinly slice the fresh mozzarella (2 slices for each mushroom).
On a piece of aluminum foil lay down 3 large basil leaves, 3 tablespoons of ricotta, 6 to 8 cherry tomato halves, and also a few thinly sliced on top of on top of the basil. Create one ricotta pocket for each mushroom.
Drizzle the glaze over the mixture and then close the aluminum foil creating a pocket to be warmed later on the BBQ.
Preheat a gas or charcoal grill to a medium temperature.
Grill the mushrooms, starting face side down for 2 to 3 minutes on each side.
Top each mushroom with thinly sliced mozzarella and cook until the cheese begins to melt. At the same time place the ricotta pockets and ciabatta buns on the BBQ for 1 to 2 minutes while the cheese is melting on the mushrooms.
To serve, place the grilled mushrooms on the bottom portion of the ciabatta bun and then slide the ricotta mixture on top of the mushroom burger and serve immediately.
Enjoy!
Try these side dishes for a BBQ if you are entertaining and pair with on of our many happy hour cocktails for complete perfection!
Our Portobello Mushroom Burger recipes is a long-standing favorite! It is perfect for vegetarians and can be modified easily to be dairy free.
- 4-6 large Portobello mushroom caps stems and gills removed
- 1 container cherry tomatoes halved
- 1 lb fresh Mozzerella
- 16 oz fresh Ricotta
- 1 shallot thinly sliced
- 18-20 basil leaves large leaves
- 8.5 oz Glaze by Trader Joe's Balsamic glaze
- 4 Ciabatta buns
- olive oil extra virgin
- Kosher salt
- freshly ground pepper
Preheat a gas or charcoal grill to a medium temperature.
Clean and prepare the mushroom caps by removing the stem & gills.
Brush the Portobello mushroom caps and ciabatta buns with olive oil; sprinkle mushrooms with kosher salt & freshly ground pepper.
Thinly slice the fresh mozzarella (2 slices for each mushroom).
On a piece of aluminum foil lay down 3 large basil leaves, 3 tablespoons of ricotta, 6 to 8 cherry tomato halves, and also a few thinly sliced on top of on top of the basil. Create one ricotta pocket for each mushroom.
Drizzle the glaze over the mixture and then close the aluminum foil creating a pocket to be warmed later on the BBQ.
Grill the mushrooms, starting face side down for 2 to 3 minutes on each side.
Top each mushroom with thinly sliced mozzarella and cook until the cheese begins to melt. At the same time place the ricotta pockets and ciabatta buns on the BBQ for 1 to 2 minutes while the cheese is melting on the mushrooms.
To serve, place the grilled mushrooms on the bottom portion of the ciabatta bun and then slide the ricotta mixture on top of the mushroom burger and serve immediately.
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