Portobello Mushroom Burger Recipe and Cooking Tips

A portobello mushroom burger is a meatless burger made with a whole portobello mushroom cap instead of a regular beef patty. Portobello mushrooms (also known as portabellos) are part of the fungi subkingdom Dikarya, or “higher fungi” family. They are the fully grown version of cremini mushrooms—their large mushroom caps measure about four to six inches across. They are a popular plant-based alternative to beef, thanks to their earthy umami flavor and meaty texture.

Like a beef burger, pair your portobello mushroom burger with your favorite summertime sides, like sweet potato fries, grilled veggies, or a green salad. Here are a few ways to make the most of this meatless masterpiece:

1. 1. Select the freshest mushrooms available. At the grocery store, select portobello mushrooms that haven’t gone slimy around the edges, with firm caps and taut gills. A bit of breakage on the mushroom is okay, but avoid caps with large chunks missing or ones that fall apart at the touch. Remove the stems before cooking. (You can use the stems to flavor vegetable stock.)
2. 2. Limit the marination time for best results. Portobello mushroom caps, like tofu, soak up marinade quite well, thanks to their porous surface. Unlike red meat, mushrooms only require ten to twenty minutes of soaking time—anything more, and the flesh may become waterlogged.
3. 3. Cook the mushrooms on the stovetop, in the oven, or on a grill. Portobello mushrooms are among the more versatile veggie burgers: you can cook them on a baking sheet under a broiler or a stovetop grill pan or a grill itself to achieve those signature grill marks. Place the mushrooms on well-oiled grates to prevent sticking.
4. 4. Get creative with marinades and accompaniments. A burger’s open-ended format offers plenty of options for seasoning and pairing the mushrooms. Channel Italian cuisine by marinating the portobello patty in balsamic vinegar, then top it with melted mozzarella cheese and a slather of Chef Massimo Bottura’s mint-basil pesto. Create an Asian-inspired burger with a soy sauce– or teriyaki-based marinade paired with a spicy, pickled vegetable slaw. (The scallion slaw from this Korean short rib tacos recipe by Roy Choi would work just as well on a burger.) Pair a swipe of spicy Dijon mustard with crumbles of feta or blue cheese and caramelized onions.