If you’re craving a hearty, flavorful burger without the meat, you’re in for a treat! This Marinated Portobello Mushroom Burgers Recipe delivers juicy, savory satisfaction straight from the grill, perfect for a casual dinner or weekend cookout.

A close-up view of a sandwich held by a woman's hand, made with a soft golden top bun. Inside, from bottom to top, there is a layer of fresh green leafy arugula, a juicy dark brown grilled patty topped with melted light yellow cheese, a slice of ripe red tomato, thick rings of purple onion, and sliced green pickles. Creamy orange sauce drips slightly down from the top bun. The background is dark and blurred, with the sandwich as the clear focus. 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 genuinely love how these marinated mushrooms soak up all the bold flavors, making each bite so juicy and satisfying. Plus, it's such an easy way to enjoy a vegetarian meal that feels indulgent and fresh at the same time!

Rich Flavor: The marinade is a perfect balance of savory, slightly sweet, and smoky notes that transform simple mushrooms into burger magic.
Quick Prep: You only need about 5 minutes to mix the marinade before letting the mushrooms do the rest of the work during their 30-minute soak.
Grill-Friendly: Whether you have a backyard grill or a grill pan, these mushrooms cook beautifully with a great char and texture.
Customizable Toppings: Add whatever you love—fresh tomato, crisp onions, or a handful of spring mix—to make every burger your own.

Ingredients & Why They Work

Before you head to the store, here’s what’s going to make this recipe shine. I recommend picking fresh, firm portobello mushroom caps – size and quality really matter here. For the marinade, pantry staples like soy sauce and smoked paprika give the mushrooms their irresistible umami and smoky flavor.

Flat lay of fresh whole portobello mushroom caps with dark brown gills visible, two soft golden hamburger buns, a small mound of vibrant green spring mix leaves, one ripe red tomato sliced in half showing juicy interior, thin rings of crisp purple-red onion, a small white ceramic bowl of smooth pale mayonnaise, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of light brown granulated brown sugar, a small white ceramic bowl containing dried oregano leaves, a small white ceramic bowl of fine garlic powder, a small white ceramic bowl of fine onion powder, a small white ceramic bowl of deep red smoked paprika powder, and a small white ceramic bowl holding freshly cracked black peppercorns—all arranged symmetrically 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 coat the mushrooms evenly and keeps them juicy on the grill.
Soy sauce: Adds a deep, salty umami flavor that enhances the mushrooms naturally.
Apple cider vinegar: Brings a subtle tang that brightens the overall marinade.
Brown sugar: Balances the acidity and adds a touch of sweetness for caramelization.
Oregano: Offers a classic herbaceous note, complimenting the mushrooms perfectly.
Garlic powder: Provides savory depth without overpowering the other flavors.
Onion powder: Adds subtle sweetness and complexity to the marinade.
Smoked paprika: Delivers a wonderful smoky warmth that mimics grilled meat flavors.
Freshly cracked pepper: Gives a bit of sharpness and a fresh bite to balance the richness.
Portobello mushroom caps: The star of the show, these meaty mushrooms soak up the marinade and grill beautifully.
Buns: Soft but sturdy enough to hold all the juicy goodness without falling apart.
Optional toppings (spring mix, tomato, red onion, mayonnaise): Add freshness, crunch, and creaminess to elevate your burger experience.

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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 easy it is to tailor the flavors and toppings to your taste buds. Don’t hesitate to get creative with your favorite sauces, cheeses, or fresh veggies to make it truly your own.

Variation - Vegan Delight: Swap out the mayonnaise for a creamy avocado spread or your favorite vegan mayo. I tried this for a family cookout, and even my non-vegan friends loved the rich, creamy texture it added!
Variation - Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce into the marinade. Personally, a little heat in the smoked paprika blend really wakes up the earthiness of the mushrooms.
Variation - Seasonal Fresh Toppings: In summer, I love topping these burgers with fresh grilled peaches or a tangy mango salsa; in fall, roasted red peppers and arugula add a peppery balance that’s fantastic.
Variation - Cheese Lovers: If you enjoy cheese, a slice of melted provolone or sharp cheddar on the grilled mushroom works wonders. Just pop it on the mushroom during the last minute on the grill to melt it perfectly.

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

The image shows a white plate with a veggie burger open-faced. The bottom bun is topped with fresh green lettuce, then a thick, dark brown grilled portobello mushroom patty with visible grill marks sits on top. Above the patty are two bright red tomato slices and two rings of purple-red onion. The top bun lies open on the side, spread with a smooth light cream sauce. On the left side of the plate, there is a small pile of seasoned golden-brown potato chips. In the background, there is a wooden board with extra sliced red onions and tomato, and a small wooden bowl with more cream sauce, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor-Packed Marinade

Start by combining 2 tablespoons of olive oil, 2 tablespoons soy sauce, and 1 tablespoon apple cider vinegar in a small bowl. To this, add 1 teaspoon brown sugar, ¼ teaspoon each of oregano, garlic powder, and onion powder, plus 1 teaspoon smoked paprika. Finish with about 10 cranks of freshly cracked pepper. Stir everything until it’s completely mixed. This marinade is the flavor backbone—rich, tangy, and smoky.

Step 2: Marinate Your Mushrooms for Maximum Juiciness

Remove the stems from your two portobello mushroom caps—don’t toss those stems, by the way, they’re great for omelettes or veggie stock! Place the mushrooms gill side up in a shallow dish. Pour some of your marinade right into the gills, letting the flavors soak in deeply. Flip the mushrooms over, pour the remaining marinade on top, and let them sit for 30 minutes. Remember to flip occasionally so every side absorbs that savory goodness evenly.

Step 3: Fire Up the Grill for That Perfect Char

Preheat your grill or grill pan over medium to medium-high heat. Once it’s nice and hot, place the marinated mushrooms on the grill. Cook each side for about 7 minutes. You’ll know they’re ready when the mushrooms have softened up beautifully and released most of their liquid—juicy, tender, and irresistible.

Step 4: Assemble Your Dream Burger

Grab your buns and gently place the grilled mushrooms inside. Top with your favorites like a smear of mayonnaise, fresh tomato slices, crisp red onion rings, and a handful of spring mix. Toasting the buns beforehand gives a lovely crunch that contrasts the juicy mushrooms perfectly. Serve right away to enjoy all those fresh and smoky flavors at their best!

Top Tip

These simple tips can really elevate your Marinated Portobello Mushroom Burgers Recipe, making sure each bite is bursting with flavor and perfectly juicy.

Marinate Thoroughly: I always make sure to let the mushrooms soak in the marinade for the full 30 minutes — it’s the secret to that deep, savory flavor that makes these burgers so irresistible.
Use a Hot Grill: Cooking the mushrooms over medium to medium-high heat helps them get nice grill marks and caramelizes the marinade, adding layers of taste you won’t get otherwise.
Toast the Buns: Lightly toasting the buns before assembling adds texture and prevents sogginess from the juicy mushrooms and toppings.
Don’t Toss the Stems: Instead, save them to chop into an omelette or freeze with vegetable scraps for homemade stock — a small habit that reduces waste and adds extra flavor!

How to Serve Marinated Portobello Mushroom Burgers Recipe

In a white rectangular baking dish, there are two large, dark brown cooked mushrooms sitting in a shallow pool of golden brown liquid with some darker specks around the edges. The mushrooms have a slightly wrinkled texture and a rich, glossy look from the sauce. The white marbled surface beneath the dish adds a clean contrast to the warm colors of the mushrooms and sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The beauty of this recipe is its adaptability when it comes to garnishes. Classic toppings like fresh spring mix, ripe tomato slices, and crunchy red onion rings are wonderful. For a twist, try adding avocado slices or pickled jalapeños. And don’t forget a spread—mayonnaise works great, but vegan mayo or an herby avocado spread are fantastic alternatives to keep things fresh and flavorful.

Side Dishes

These burgers pair beautifully with a variety of sides. Consider crispy sweet potato fries, a bright quinoa salad, or classic grilled corn on the cob. For something lighter, a fresh cucumber and tomato salad dressed with lemon juice complements the smoky mushrooms perfectly.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover grilled mushrooms, store them in an airtight container in the fridge for up to 3 days. Keep the buns separate to avoid them getting soggy, and add fresh toppings when you're ready to eat again.

Freezing

You can freeze the grilled mushroom caps wrapped tightly in plastic wrap and placed in a freezer-safe bag or container for up to 2 months. When you want to enjoy them, thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the mushrooms gently in a skillet over medium heat for about 3–5 minutes until heated through. Toast the buns separately, then reassemble with fresh toppings for the best experience.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Simply swap the regular mayonnaise with your favorite vegan mayo or an avocado spread to keep the recipe entirely plant-based and delicious.

What if I don’t have a grill—how else can I cook the mushrooms?

No grill? No problem. A grill pan or even a regular skillet over medium to medium-high heat works wonderfully to cook the mushrooms with the same great flavor.

Can I marinate the mushrooms longer than 30 minutes?

Yes, you can marinate them longer if you’d like—up to a few hours—but 30 minutes is enough to infuse plenty of flavor without compromising texture.

What should I do with the portobello stems?

Don’t throw them away! Chop the stems to add to omelettes or freeze them with vegetable scraps to make a flavorful homemade stock later.

Final Thoughts

There’s something so satisfying about a juicy, flavorful burger that happens to be a vegetarian delight—and these Marinated Portobello Mushroom Burgers Recipe fit the bill beautifully. With simple ingredients and straightforward steps, this recipe is perfect whether you’re cooking for a weeknight meal or entertaining friends. I hope you enjoy making and sharing these burgers as much as I enjoy creating them. Happy grilling!