If you’re craving a juicy, satisfying burger that’s also vegetarian-friendly, this Marinated Portobello Mushroom Burgers Recipe is going to be your new go-to. These mushrooms soak up a tangy, smoky marinade and grill up tender and flavorful—perfect for a quick dinner or weekend cookout.

A close-up image of a burger held by a woman's hand, showing five visible layers: a soft golden bun on top with creamy orange sauce drizzled unevenly, two round slices of dark green pickles just below the sauce, thick red tomato slices beneath the pickles, a melted pale yellow cheese layer on a dark brown grilled patty, a fresh bright green leafy layer underneath the patty, and a soft golden bottom bun. The background is dark and blurred, highlighting the burger's colors and textures. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marinated Portobello Mushroom Burgers Recipe
Top Tip
How to Serve Marinated Portobello Mushroom Burgers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marinated Portobello Mushroom Burgers Recipe

Why You'll Love This Recipe

I seriously love how easy these portobello burgers are to make, yet they pack so much flavor you won’t even miss the meat. Plus, grilling gives them that slightly smoky finish that’s just irresistible.

Simple Prep: The marinade comes together in minutes, making this perfect for busy weeknights.
Full of Flavor: Soy sauce, smoked paprika, and apple cider vinegar deliver a mouthwatering taste punch.
Healthy & Satisfying: Packed with fiber and protein, but light on fat and calories.
Customizable: Easily add your favorite toppings for a personalized burger experience.

Ingredients & Why They Work

Shopping for this recipe is straightforward—focus on getting fresh portobello mushrooms with firm caps and good size. Having the right balance of spices also makes all the difference in that bold marinade.

Flat lay of two fresh whole portobello mushroom caps, a small handful of vibrant spring mix leaves, one ripe red tomato sliced in half, a few thin rings of bright red onion, two soft hamburger buns with golden crusts, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl containing clear apple cider vinegar, a small white ceramic bowl with light brown granulated brown sugar, a small white ceramic bowl holding dried oregano leaves, a small white ceramic bowl of fine garlic powder, a small white ceramic bowl of pale onion powder, a small white ceramic bowl of deep red smoked paprika, and a few freshly cracked black peppercorns scattered elegantly—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Helps the marinade cling to the mushrooms and adds rich, fruity notes.
Soy Sauce: Gives a deep umami flavor that’s key to this meatless burger’s savory profile.
Apple Cider Vinegar: Adds acidity to brighten the marinade and tenderize the mushrooms.
Brown Sugar: Balances out the tartness with just a touch of sweetness.
Oregano: Provides a subtle herbal earthiness that complements mushrooms beautifully.
Garlic Powder: Adds warm, aromatic depth without overpowering the other flavors.
Onion Powder: Brings a mild savory sweetness to the mix.
Smoked Paprika: The star of the show for a smoky, peppery kick.
Freshly Cracked Pepper: Adds fresh heat and spice, enhancing the overall flavor complexity.
Portobello Mushroom Caps: The hearty “burger” base, known for their meaty texture and ability to soak up marinades.
Buns: Choose sturdy buns that can hold up to juicy mushrooms and toppings without falling apart.
Spring Mix (Optional): Adds fresh, crisp greens for crunch and color.
Tomato: For juiciness and a bright, refreshing layer to your burger.
Red Onion Rings: Provide a mild sharpness and crunch.
Mayonnaise: Adds creaminess and richness to complement the smoky mushrooms.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Marinated Portobello Mushroom Burgers Recipe is how easily you can switch things up to match your taste buds or pantry staples. Feel free to experiment with toppings or marinade tweaks to make it truly your own!

Variation: For a smoky twist, try adding a dash of chipotle powder to the marinade. I love how it gives the mushrooms a subtle heat that pairs beautifully with the sweetness of the brown sugar.
Vegan Option: Swap the mayonnaise for a vegan mayo or creamy avocado spread. It keeps the burger just as creamy without sacrificing any flavor.
Seasonal Toppings: In the fall, I like swapping tomato for roasted red peppers or caramelized onions. They add a lovely depth that complements the grilled mushrooms perfectly.
Gluten-Free: Use your favorite gluten-free buns or even lettuce wraps to keep this burger safe for gluten-sensitive friends while still being delicious.

Step-by-Step: How I Make Marinated Portobello Mushroom Burgers Recipe

A white plate with a burger and chips on a white marbled surface. The burger has a white bun base with green lettuce leaves on top, then a dark grilled mushroom patty, a bright red slice of tomato, and two purple rings of onion stacked on it. The top bun is open and spread with smooth white mayonnaise. Next to the burger, there is a small pile of crispy orange potato chips. In the background, there is a wooden board with some onion rings and a small brown bowl with white sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up a Flavorful Marinade

Start by mixing together 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon brown sugar, ¼ teaspoon each of oregano, garlic powder, and onion powder, plus 1 teaspoon smoked paprika. Don’t forget to add freshly cracked pepper—about 10 cranks from your pepper mill really brightens the flavor. Stir everything until the sugar dissolves and all the ingredients blend into a rich, savory marinade that’s ready to work its magic.

Step 2: Marinate the Mushrooms

Carefully remove the stems from 2 portobello mushroom caps. Place the mushrooms gill side up in a shallow dish. Pour some of the marinade directly into the gills—it helps the mushrooms soak in the flavor deeply. Then flip them over and pour the rest of the marinade on top. Let them rest for 30 minutes, flipping occasionally to make sure every bit soaks up that delicious marinade. This step is key to tender, flavorful mushrooms perfect for grilling.

Step 3: Grill Your Mushrooms to Perfection

Preheat your grill or grill pan to a medium to medium-high heat. Place the marinated mushrooms on the surface and cook them about 7 minutes on each side. You’ll know they’re ready when they’re tender and have released most of their liquid, leaving you with rich, juicy, smoky flavor. The grill marks are a nice bonus too!

Step 4: Assemble Your Burger with Tasty Toppings

Lay your grilled portobello mushrooms on fresh buns, then pile on your favorite toppings. Classic pairings like creamy mayonnaise, crisp spring mix, juicy tomato slices, and sweet red onion rings create the perfect balance. Feel free to add cheese or even a drizzle of spicy sauce if you’re feeling adventurous. Bite in and enjoy your hearty, satisfying vegetarian burger!

Top Tip

These tips come from my kitchen adventures and are here to help you make the absolute best Marinated Portobello Mushroom Burgers Recipe every time.

Marinating Time Matters: I found that giving the mushrooms a full 30 minutes to soak up the marinade makes all the flavor difference—you can even extend it up to an hour if you have the time.
Gentle Cleaning: Instead of rinsing the mushrooms with water (which can make them soggy), I gently wipe them clean with a damp cloth. It keeps their texture perfect for grilling.
Flip with Care: Flipping the mushrooms halfway through grilling ensures they cook evenly and get beautifully tender without drying out.
Save Those Stems: Don’t toss the stems! I chop and freeze them for omelettes or vegetable stock, maximizing every bit of flavor and reducing waste.

How to Serve Marinated Portobello Mushroom Burgers Recipe

Two large roasted mushrooms sit in a white rectangular baking dish filled with a brown, oily sauce that has some herbs and spices mixed in. The mushrooms are dark brown and shriveled from cooking, with visible gills facing up, soaking in the sauce around them. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic toppings like creamy mayonnaise, crisp spring mix, juicy tomato slices, and sweetly pungent red onion rings really elevate this burger. For a little extra zing, try adding pickles or a smear of your favorite pesto. If you want a smoky twist, a slice of grilled red pepper is fantastic too.

Side Dishes

Pair your Marinated Portobello Mushroom Burgers with sides like crispy sweet potato fries, a fresh cucumber salad, or classic coleslaw. Roasted vegetables or a tangy chickpea salad also make wonderful companions to keep the meal balanced and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover grilled portobello mushrooms store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the buns separate to prevent them from getting soggy before assembling your burgers again.

Freezing

If you want to save grilled mushrooms for longer, freeze them on a baking sheet first, then transfer to a freezer-safe bag. Properly stored, they’ll keep well for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

Reheat mushrooms gently on a grill pan or in a skillet over medium heat until warmed through. Avoid the microwave if you want to preserve texture and flavor. Toast the buns separately for an extra fresh bite.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Just swap regular mayonnaise with your favorite vegan mayo or another plant-based spread. The marinade and mushrooms themselves are already vegan-friendly.

How long should I marinate the mushrooms?

The recipe calls for 30 minutes of marinating, which imparts great flavor. You can let them marinate up to 1 hour if you want an even more intense taste.

Is it necessary to grill the mushrooms?

Grilling brings out a wonderful smoky flavor and texture, but if you don’t have a grill, a grill pan or even a cast-iron skillet works well to get similar results.

Can I use other mushrooms instead of portobello?

Portobellos are ideal because of their size and meaty texture, but you can try large flat mushrooms like king oyster or portabellas’ close relatives. Smaller mushrooms won't work as well for burgers.

Final Thoughts

I hope you’ve enjoyed this Marinated Portobello Mushroom Burgers Recipe as much as I enjoy making it! It’s such a rewarding, flavorful twist on the classic burger — perfect for when you want something hearty but meatless. Don’t hesitate to play around with toppings and sides to make it your own. Happy grilling, and may your kitchen be filled with delicious aromas!