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These grilled portobello mushroom burgers are juicy, flavor-packed, and the absolute perfect recipe to cook up all summer long.

straight forward image of grilled portobello mushroom burger on plate

We’ve been on a serious burger kick recently. First, it was our stuffed jalapeño popper burgers, then it was our grillable veggie burgers, and now we are coming at you with some grilled portobello mushroom burgers. This burger can be whipped up in no-time and will have everyone asking for seconds.

This simple recipe only requires 8 ingredients plus the buns, and whatever else you’d like to top your burger with. The marinade is key in this recipe. You will need balsamic vinegar, veggie broth, Italian seasoning, black pepper, smoked paprika, garlic, and onion powder. Mix that all together, add it to a ziplock or stasher bag, pop in your mushrooms, let them marinate, and boom!

overhead image of ingredients

You can cook these on a grill, in a frying pan, or on a grill pan. We recommend outside on a grill if that’s possible, though!

What’s your favorite type of burger to enjoy? Full of veggies, portobello mushroom, or faux meat like Impossible or Beyond Burgers? Let us know in the comments!

three quarter angle of open faced grilled portobello mushroom burgers on plate

Looking for more recipes to celebrate summer? You can find some of our favorites below!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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three quarter angle of open faced grilled portobello mushroom burgers

Grilled Portobello Mushroom Burgers

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5 from 2 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 25 minutes
  • Yield: 4 burgers
  • Diet: Vegan


Learn how to make these flavor-packed grilled portobello mushroom burgers with just 8 simple ingredients. These juicy burgers will be the hit of the summer!


Portobello Burgers

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 3 tablespoons vegetable broth* (see notes)
  • 1 tablespoon Italian seasoning
  • 1/21 teaspoon black pepper (depending on how pepper-y you would like it)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder

For Serving

  • Vegan garlic aioli
  • 4 hamburger buns of choice, toasted
  • Lettuce
  • Sliced tomato
  • Sliced red onions
  • Vegan mayonnaise
  • Plus any other toppings of choice


  1. Throughly clean the mushroom caps with a few sheets of wet paper towels or kitchen towels. Once they have been cleaned, remove the stems from the mushrooms and then score the top of the cap with cross-hatched pattern–we cut 4 slits lengthwise and then 4 more horizontally. Set aside.
  2. In a large resealable bag (we used this reusable one), add in the balsamic vinegar, vegetable broth, Italian seasoning, black pepper, smoked paprika, garlic powder, onion powder. Seal and shake to mix everything together.
  3. Reopen the bag and add in the mushroom caps. Reseal the bag and gently shake again for about 30 seconds or so to ensure that the mushrooms are well coated. Allow the mushrooms to marinate at room temperature for  30 minutes to an hour, being sure to give it a good shake about halfway through. The longer you marinate them, the better!
  4. While the mushrooms marinate, prepare all of to your toppings for your burgers. 
  5. Heat your grill (or grill pan) to medium heat and lightly grease the grates. Using tongs, remove the mushrooms  from the marinade, shaking off any excess, and add them cap side down to the grill pan. Cover the grill and cook for about 5 minutes on each side, or until marks appear on the bottom and they cook through. While they grill, use a pastry brush to brush the tops of the mushrooms with the leftover marinade about 4-5 times during the cooking process. This will ensure they don’t dry out and that they are as flavorful as possible.
  6. If you are using vegan cheese for your burgers, flip the mushrooms cap side up and place some vegan cheese slices on top. Cover the grill for about 1 minute so that the cheese melts.
  7. Remove the mushrooms from the grill and serve them on buns with toppings of your choice. Enjoy!


  • Oil can be used in place of the vegetable broth if desired. 
  • The nutrition facts only take into consideration the mushroom patties. 
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Category: Entree, Luncjh
  • Method: Grill

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Thank you so much for this recipe!
    I have been searching for a burger I can digest.
    I am plant based, gluten free, soy free and oil free (a recent Stage 3 rectal cancer survivor) and finding a recipe that works for me is a task!
    Thank you so much.
    Keep up the great work!

  2. Oh my gosh, these are the best mushroom burgers I have ever had! For anyone thinking about making them, yes do it, follow the recipe exactly and don’t forget the vegan aioli!

    Also, I just wanted to say thank you so much for sharing your recipes,talents and time. I hope you know what a difference you make to all of us vegans, you make our ethical choice of being vegan so much easier.