Name: Portobello Burgers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American
Ingredients: 4 portobello mushrooms; 0.25 cup balsamic vinegar; 1 tbsp olive oil; 2 tablespoons soy sauce; 1 tsp liquid smoke; 2 teaspoons Italian seasoning; 1 tsp maple syrup; 1 tsp garlic powder; 0.5 tsp black pepper; 4 buns; Toppings of choice:

Rich and savory, these Portobello Burgers are going to be your new favorite vegan summer meal. This easy vegetarian grilling option is juicy, meaty and packed with SO much flavor that even the heartiest of meat eaters will love it.

Dinner

35 m

American

Food with Feeling

April 23, 2026

Foodwithfeeling.com

From the Cook

1/6

Portobello Burgers

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Portobello Burgers

4 portobello mushroomscleaned, stems removed

¼ cup balsamic vinegar

1 tbsp olive oil

2 tablespoons soy sauce

1 tsp liquid smokeoptional but it adds a really nice smokey flavor

2 teaspoons Italian seasoning

1 tsp maple syrup

1 tsp garlic powder

½ tsp black pepper

4 buns

Toppings of choice: lettuce, onion, cheese, sauce, etc.

Instructions

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Instructions

If you haven’t already done so, start by preparing your mushrooms. Using a damp paper towel, gently wipe clean the mushrooms. I do not suggest running the mushrooms under water to clean them because they will absorb excess moisture. Remove the stems but firmly holding the mushroom in your palm and bending the stem to the side until it snaps off. You can also simply cut it out.

In a large shallow container big enough to place all of the mushrooms flat, whisk together the balsamic vinegar, olive oil, soy sauce, liquid smoke, italian seasoning, maple syrup, garlic powder, and black pepper. Add in the mushrooms and let them marinate for 15 minutes on each side. Every few minutes, I like to spoon the mixture over top of the mushrooms for maximum flavor.

Once ready to grill, pre-heat your grill (or grill pan) to 400 degrees F. Lightly brush the grates with oil to prevent the mushrooms from sticking. Carefully place the mushrooms on the grill and grill for 4 minutes. Brush a bit of the marinade on the mushrooms, flip, and grill for an additional 3-4 minutes. As desired, you can brush a bit more of the marinade on at the end. The mushrooms are done when they’re a deep brown color and just starting to caramelize a bit around the edges.

If using cheese, place 1 slice on each mushroom about 1 minute before they’re done grilling.

Remove from the grill, place on your bun and top with your favorite burger toppings!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Gill Removal Magic 🔪
Gently scrape out the dark gills from the portobello caps with a spoon before marinating to prevent excess moisture and allow better flavor absorption into the flesh.
Marinade Timing for Maximum Flavor 🌿
Marinate the mushroom caps for at least 30 minutes (up to 4 hours) to allow the umami-rich combination of soy sauce, balsamic vinegar, and liquid smoke to deeply penetrate the dense portobello flesh.
Pat Dry Before Grilling 💧
Use paper towels to thoroughly dry the marinated mushrooms before grilling to ensure a beautiful caramelized crust and prevent steaming on the grill.
Leverage the Portobello Stem 🍄
Don't discard the stem—marinate and grill it alongside the caps, then finely chop and mix into your burger toppings or sauce for added meaty texture and depth.
Toast Your Buns with Oil 🥖
Brush buns lightly with olive oil and char them on the grill during the final minute of cooking to add crunch and prevent sogginess from the juicy mushroom patty.