Grilled Portabella Mushroom Burger

Grilled Portabella Mushroom Burger

If you’re looking for a great alternative to a veggie burger, look no further than this delicious Grilled Portabella Mushroom Burger! It’s juicy and meaty with all the flavor you could ask for.

This Grilled Portabella Mushroom Burger is quick and easy to make. For the cheese, I used my Mozzarella stretchy cheese to compliment it that I made ahead of time. The ingredients are pretty simple – avocado, garlic powder, balsamic vinegar, portabella mushrooms, tomatoes, lettuce, onion and mozzarella stretchy cheese.

Grilled Portabella Mushroom Burger

Sometimes you just want something lighter than a regular veggie burger. I love how juicy these are and when paired with lettuce and tomato it’s very filling. I used my panini maker by Cuisinart and I love it. This comes with the grill plates that you can turn over for a flat surface. I used the grill side. You can also use an outdoor grill with the burners on high.

I also used a specific balsamic vinegar that you can only get through Fustini’s. It is such a unique and wonderful flavor you really want to use it for this recipe. If you do not have a store in your area, you can order directly from their website. Trust me it is well worth it. I use this on other recipes as well it is so good.

Start by turning on the panini maker on the grill setting. In a small bowl, mash the avocado with a fork and add the garlic powder. Mix this thoroughly and set aside.

Take the 4 large portabella mushrooms and remove the stems and carefully remove the gills from underneath. Discard the stems as well, and carefully clean the caps. In another bowl, whisk together the vinegar and the remaining Tsp. of garlic powder. Using a silicone mini brush, brush the mixture over both sides of each mushroom cap.

Grill the mushrooms, gill side down first until you see some grill marks (about 3 minutes). Flip them over and continue to grill until they are cooked through (about another 3 minutes longer). Reduce the heat to low and flip the mushrooms one more time.

Using whole wheat buns, place the bottom and top of the buns cut side up, on the grill alongside the mushrooms. Cook until the buns are are warm with just a little crispness (1 minute).

Remove the buns and mushrooms, placing the buns on a platter. Spread the mashed avocado mixture on the bottom half of the bun and set aside. Place one portabella mushroom on top of the avocado. Spread some of the mozzarella cheese on top of the mushroom, then arrange lettuce, tomato and onion on top.

Spread a little more of the avocado on the top half of the bun, cap the sandwiches and serve. This is perfect with your own homemade potato chips.

Grilled Portabella Mushroom Burger

Grilled Portabella Mushroom Burgers

Yield: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

You will fall in love with this delicious, and juicy mushroom burger. Paired with my stretchy Mozzarella Cheese and you have a hearty meal!

Ingredients

  • 1 medium avocado, mashed
  • 2 Tsp. garlic powder
  • 2 Tbsp. Balsamic vinegar
  • 4 large portabella mushrooms, stems, and gills removed
  • 2 medium ripe tomatoes, sliced
  • Dash of kosher salt and fresh ground pepper
  • Whole wheat buns
  • Mozzarella stretchy cheese (see recipe)
  • Lettuce for garnish or 1/2 Cup lightly packed fresh basil leaves (optional)

Instructions

  1. Turn on your panini maker with grill plates attached, or use an outdoor grill with burners on high.
  2. Remove the stems and gills from each mushroom, then carefully clean under water to remove any dirt or remaining gills.
  3. In a small bowl, mash the avocado with a fork, and add 1 Tsp. of the garlic powder, mixing thoroughly and set aside.
  4. In another bowl, whisk the vinegar and the remaining 1 Tsp. of garlic powder (if needed). Brush the mixture over both sides of each mushroom cap.
  5. Grill the mushrooms, gill side down first, until you see grill marks, about 3 minutes. Then flip over and continue to grill until they are cooked through, about 3 minutes longer.
  6. Reduce the heat to low, and flip the mushrooms one more time.
  7. Place the bottom and top of the whole wheat hamburger buns, cut sides up on the grill alongside the mushrooms. Cook until the rolls are warm with just a little bit of crispness (about 1 more minute).
  8. Remove the rolls and mushrooms, placing them on a plate. Spread the mashed avocado mixture on the bottom half of the bun and set aside. Place one portabella mushroom on top of the avocado and scoop some of the mozzarella cheese on top of the mushroom. Then arrange a couple of lettuce leaves on top, then the tomato and/or onion.
  9. Spread a little more of the avocado on the top half of the bun and cap each sandwich. Serve hot along side homemade potato chips.

Notes

I used the Cuisinart griddle/panini maker. You can flip the plates over for either the griddle or the panini side. For the balsamic vinegar, I specifically used the "Herbs of Naples" flavored balsamic vinegar by Fustini's. If you do not have a store in your area, you can order online. This wonderful flavor and aroma of this unique balsamic vinegar really enhances your portabella burger. You can also opt to use fresh Genovese basil leaves instead of lettuce.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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