Portobello Mushroom Burger Recipe

Burgers are delicious, but the red meat doesn’t agree with everyone. Luckily, we can still enjoy a burger; we just need to change the way we look at things. This portobello mushroom burger recipe can easily replace a beef burger with an equally delicious flavor. Our grilled portobello mushroom burger is vegetarian and easily made dairy free! It’s stuffed with cheese, cherry tomatoes, and basil.

Why You’ll Love This Recipe

• Easy Recipe: This recipe is very easy. You can build your burger just the way you like it, but with a portobello mushroom cap instead of a beef patty.
• Summer Grilling: The air is filled with the smell of BBQ every weekend during summer. Why not try something different?
• Healthy Options: Not everyone can digest red meat easily. This recipe makes it possible for everyone to have a burger, no matter their dietary restrictions.

Portobello Mushroom Burger Recipe

Why Portobello mushrooms? Portobello mushrooms have a specific texture, especially after being grilled. That texture is almost exactly the same as a ground beef burger patty.

The mushroom’s flavor is savory, almost indistinguishable from a burger patty. That is not to say they taste exactly the same; they don’t. However, the texture, in combination with the form and other ingredients, almost makes you forget it’s not meat.

Then, there is the added benefit of vitamins and minerals in the portobello mushrooms. They are lighter with fewer calories than meat. That means you won’t get that filled-to-the-brim feeling.

Instead, you feel satisfied, but ready to go for whatever your day brings next.

Portobello Burger Ingredients

• Portobello Mushroom Caps | We can’t make this portobello mushroom burger recipe without the mushrooms. Of course, we only need the caps.
• Cherry Tomatoes | Some of the ingredients in this recipe are optional, though we think it tastes best with all of them. 
• Fresh Mozzarella | Fresh mozzarella adds tanginess to the burger, which pairs well with the mushroom’s earthiness.
• Ricotta | Ricotta softens the cheese’s flavor, giving you depth alongside the mozzarella.
• Shallot | Shallots aren’t required. However, they do give the burger some life in a way that your palate will enjoy.

• Basil Leaves | This is where much of the flavor comes from as well. Basil will soften the mushroom’s savoriness.
• Glaze by Trader Joe’s | We like this glaze in combination with the portobello mushroom. However, you can also sauce these up similarly to how you would a beef burger.
• Ciabatta Buns | There is something about the ciabatta buns that ties everything together. You could use whichever burger buns you prefer.
• Olive Oil | We will need some olive oil to help get the grilling started on the mushroom caps and other ingredients. Plus, it adds a bit of flavor.
  Kosher Salt | We don’t want to over-salt here since it will not blend in with the meat. Kosher salt will do the job perfectly.
• Ground Pepper | Pepper to your liking, and feel free to add any spiciness during this stage as well. 

Portobello Burger Directions

• 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 a few thinly sliced pieces on top of the basil. Create one ricotta pocket for each mushroom.
• Drizzle the glaze over the mixture, then seal the aluminum foil to create a pocket to warm later on the BBQ.

• Grill the mushrooms, 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 of the ciabatta bun, then slide the ricotta mixture on top of the mushroom burger and serve immediately.

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