These oven baked Portobello Mushroom Burgers are the perfect easy, veggie mid-week meal. Tender mushrooms, marinated in rich balsamic and garlic, with melted Swiss cheese, sweet caramelised onions, and balanced with a creamy truffle sauce.
You just can’t go wrong with a good burger. This Portobello Mushroom Burger recipe is a great meat alternative that will satisfy vegetarians and meat-eaters alike. Best of all, it combines fine-dining flavours with a convenient family favourite that is super delicious and is relatively quick and straightforward to make!
The mushrooms are super tender and bursting with rich, savoury flavours from the balsamic marinade. While the decadent truffle sauce complements and balances the intensity of the marinade, creating harmony between the French-inspired flavours.
Why these are the best Mushroom Burgers
- Have a rich, tangy and savoury flavours,
- Uses a creamy and delicate truffle sauce (which is heavenly!),
- They are juicier than meat burgers,
- Can be a cheaper alternative to supermarket meat burger patties,
- Uses everyday ingredients that you’ll easily find in a supermarket, and
- Are very easy to make and can be ready in 50 minutes or less!
Which mushrooms are best for burgers?
Portobellos (also called portabella) are ideal for mushroom burgers, as they have a rich and earthy umami flavour. They have a dense and meaty texture (and are less spongy than other mushrooms), which makes them ideal as a meat substitute. Portobellos are also great at soaking up marinades and are a good size for burgers.
If you cannot find portobello mushrooms, Swiss brown or Cremini mushrooms come in as a close second. They have a similar deep flavour and firm texture. However, they are much smaller than portobellos.
Benefits of Portobello Mushrooms
Mushrooms, including portobellos, are so good for you! They are a great food choice in terms of nutrition and have many benefits, such as:
- They contain no cholesterol and are much lower in fat and sodium than regular meat patties, which is more beneficial for heart health.
- Are a good source of niacin (vitamin B3), which helps our bodies to convert food into energy (the fuel for our bodies), and selenium, which is important for thyroid function, making new DNA and more.
- Are the only few plant-based source of vitamin D, which helps to increase calcium absorption from the gut and kidneys to maintain strong and healthy bones.
- Contain antioxidants, which help fight free radicals and reduce inflammation.
Recipe suitability
These Mushroom Burgers contain a moderate amount of fibre, at 5g per serve, but can be higher if using wholemeal/wholegrain/whole wheat burger buns. However, this recipe is still a great option for supporting gut health. It also contains almost 19g of protein per serve, which makes it a high protein recipe. Although not low in fat, these mushroom burgers are low in saturated fat, cholesterol and sodium, so they are also heart friendly. This recipe uses mostly low GI ingredients, and if swapping out the burger buns, they can be diabetes friendly. Finally, these mushroom burgers are vegetarian, but with simple swaps can be made gluten free or vegan.
Ingredients for Portobello Mushroom Burgers
BALSAMIC MARINATED MUSHROOMS
- Portobello mushrooms – You want to pick mushrooms slightly larger than your burger buns, as they will shrink a bit once cooked. Scroll up to read about the benefits of portobello mushrooms.
- Balsamic vinegar – Gives the mushrooms a rich tang and subtle sweetness.
- Worcestershire sauce – Helps balance the sweetness of the balsamic vinegar while also adding a warming umami flavour. Worcestershire can be very high in excess sodium. Where possible, choose a sauce with the lowest sodium per 100g.
- Garlic – Because everything is better with garlic!
- Nutritional yeast – Is a great way of adding flavour, but without the extra sodium. I used nutritional yeast flakes, which are readily available at most supermarkets.
- Dijon mustard – Can be very high in excess sodium. Where possible, choose a mustard that has “no added/reduced salt”, or has the lowest sodium per 100g. I used the Dijon mustard by “Your Condiment Co.” which is available from Woolworths.
- Extra virgin olive oil – A great healthy fat to help cook the portobello mushrooms. Research hints that regularly eating extra virgin olive oil may help reduce LDL (bad) cholesterol levels, high blood pressure and reduce overall risk of heart disease and stroke.
- Dried thyme – Purely optional for those who want a bit of extra flavour. And yes, I forgot to put it in the photo, whoops!
YOGHURT TRUFFLE SAUCE
- Greek yoghurt – Forms the base of the truffle sauce. Greek yoghurt is a great alternative to mayonnaise, as it is much lower in fat, cholesterol, sugar and sodium. It contains vitamin B12, which assists with nervous system function and is used to create red blood cells.
- White wine vinegar – Adds a touch of acidity.
- Truffle infused extra virgin olive oil – Helps to balance the acidity of the yoghurt and vinegar, gives a more mayo-like mouthfeel, and adds that beautiful truffle smell and flavour! I used the “truffle infused extra virgin olive oil” from Cobram Estate.
- Dijon mustard – Adds flavour, whilst also masking the taste of the yoghurt.
- White pepper – Is much finer than black pepper, so it blends more evenly into the sauce.
OTHER BURGER INGREDIENTS
- Rocket / arugula – Is slightly peppery, and compliments the flavours of the marinade, mushrooms, cheese and truffle sauce. Rocket/arugula also contains folate (vitamin B9), which is needed to make DNA and create new body cells.
- Tomato – The main nutrient in tomatoes is vitamin C, which doubles as an antioxidant, and is used to make collagen, a protein used to form connective tissues and helps with wound healing.
- Swiss cheese – Preferably low fat. I used the “Light Swiss Cheese Slices” from Woolworths, as it was much lower in fat, and tastes pretty good for a low-fat cheese!
- Onion – Become rich and sweet once caramelised in the leftover marinade, and really adds to the flavour of the mushroom burgers.
- Burger buns – Preferably wholegrain/wholemeal/whole wheat for extra dietary fibre and nutrients. In Australia (and many other countries), all wheat flour used for making bread is fortified with thiamine (vitamin B1) to prevent deficiencies. Thiamine plays a vital role in converting the food we eat into energy, but it is also important for the growth, development and functioning of our body cells.
How to clean Portobello Mushrooms
Using a damp cloth or paper towel, gently wipe the cap and stem of the mushroom to remove any dirt or debris. If your mushrooms are very dirty, use a bristled brush, as this will remove the dirt and grit without needing to soak or rinse them (I use a pastry brush for this).
To remove the stems from your portobellos, grip at the base of the stem (where the stem meets the gills) between your fingers and thumb, gently twist and pull. The stem should pop out with ease. Otherwise, you can trim it with a sharp knife. While I removed the stem from my mushrooms, you don’t have to. It is purely optional.
I do not recommend removing the mushroom gills, as they act like a sponge and soak up that lovely marinade, which gives you more flavour!
How to make Portobello Mushroom Burgers
BALSAMIC MARINATED MUSHROOMS
- Add the balsamic vinegar, Worcestershire sauce, nutritional yeast, Dijon mustard, minced garlic, extra virgin olive oil and 1 1/2 tablespoons of water into a small bowl. Mix the ingredients together with either a whisk or a fork until the Dijon mustard and nutritional yeast have mostly dissolved into the liquid.
- Arrange the portobello mushrooms in a large tray, gill side down. Don’t worry if they overlap a bit. Give the balsamic marinade a quick stir and pour it over the mushrooms. Using a spoon, scoop up the marinade in the tray and pour it over any missed parts of the mushrooms. Set aside for 10 minutes if time permits. You can reduce the marinade time to 5 minutes per side or skip it completely if needed.
- Turn the mushrooms over, scoop the balsamic marinade with a spoon and drizzle it all over the underside of the mushrooms. Try to pick up most of the minced garlic, as they will become lodged in the gills and give the mushrooms more flavour. Set aside for another 10 minutes if time permits.
OVEN BAKED
- Preheat oven to 200°C/390°F.
- Line a large baking tray with baking paper. Place the mushrooms on the tray, gill side up and then bake in the oven for 20 minutes or until the centres of the mushrooms are tender when pierced with a toothpick. Reserve the leftover marinade in the tray. We will be using that for the caramelised onions. (While the mushrooms are in the oven, make the yoghurt truffle sauce and cook the onions).
- Remove the tray from the oven, and flip the mushrooms over using a pair of tongs so the gills are facing down. Place a piece of Swiss cheese over the top of each mushroom. Put the tray back in the oven for 2-3 minutes or until the cheese has melted over the mushrooms.
CARAMELISED ONIONS
- Heat the extra virgin olive oil in a small frypan over high heat. Add the thinly sliced onions and cook, stirring occasionally for 5 minutes, or until they have almost completely wilted.
- Pour the reserved balsamic marinade into the frying pan and stir to coat the onions. Important: Do not stand over the frying pan when cooking the balsamic marinade, as inhaling the fumes makes it difficult to breathe! Make sure you have your range hood/fume extractor on or have a window open nearby. Continue to cook the onions for another 5 minutes, stirring occasionally, or until the balsamic marinade completely evaporates and the onions are soft and caramelised. Remove the frypan from the heat and set aside.
YOGHURT TRUFFLE SAUCE
- Add all the sauce ingredients to a bowl and stir well to mix. Cover the bowl with plastic wrap and place the sauce in the fridge until ready to assemble the burgers.
ASSEMBLING THE MUSHROOM BURGERS
- Lightly toast the cut sides of the burger buns (optional).
- Spread the yoghurt truffle sauce over the base of the bun. Top with rocket / arugula, sliced tomato, then the baked portobello mushroom. Top the mushroom burgers with the balsamic caramelised onions and the lid of the bun. Serve the mushroom burgers immediately while hot with your favourite burger sides.
Other ways to cook Portobello Mushroom Burgers
AIR FRYER
- Preheat the air fryer to 180°C/350°F if needed.
- Arrange the mushrooms in the air fryer basket/tray, gill side up, and cook for 6-7 minutes. Using a pair of tongs, flip the mushrooms over so they are gill sides down, and cook for a further 2 minutes or until centres are soft when pierced with a toothpick.
- Carefully lay the Swiss cheese over the top of the mushrooms and put them back on the air fryer while it is still warm for 4-5 minutes. Do not continue to cook, as the cheese will get blown off the mushrooms! The residual heat from the air fryer should be just enough to melt the Swiss cheese over the mushrooms. Using an egg flipper, gently remove the mushrooms from the air fryer. If your cheese has not melted, heat the mushrooms in the microwave on high for 1-2 minutes or until the cheese has just melted.
- Assemble the portobello mushroom burgers as per steps 10 and 11 of the recipe.
STOVE TOP
- Heat a large frying pan over medium-high heat. Place the portobello mushrooms in the frying pan/skillet, gill sides up, and cook for 5 minutes. Flip the mushrooms over and cook for a further 3 minutes or until the centres are soft when pierced with a toothpick.
- Carefully lay the Swiss cheese slices over the mushrooms. Put a lid on the frying pan and cook until the cheese has just melted. Using an egg flipper, gently remove the mushrooms from the frying pan.
- Assemble the portobello mushroom burgers as per steps 10 and 11 of the recipe.
BBQ / GRILL
- Heat a grill/BBQ to medium heat and brush the grates with oil to prevent any sticking.
- Place the mushrooms on the grill/BBQ, gill side up, and cook for 5 minutes. Flip the mushrooms over and cook for a further 3 minutes or until the centres are soft when pierced with a toothpick.
- Carefully lay the Swiss cheese slices over the mushrooms and cook until the cheese has just melted. Gently remove the mushrooms from the grill/BBQ.
- Assemble the portobello mushroom burgers as per steps 10 and 11 of the recipe.
But what about the meat?
Another good thing about mushrooms is that they go well with meat! Add a meat burger patty (beef mince/steak, ground chicken or chicken breast/thigh) to your mushroom burgers to satisfy your meat eaters. This is also a good option for big eaters, as it adds more protein and will make the mushroom burgers even more filling.
Or, if you want to keep the mushroom burgers plant-based, add a vegetarian burger patty and turn it into a loaded veggie burger. Another option to make these mushroom burgers more filling is to add another portobello mushroom with cheese.
What to serve with Portobello Mushroom Burgers
- Crispy homemade fries
- A crisp and refreshing cannellini bean salad
- A creamy red cabbage slaw
Other topping for Mushroom Burgers
- Pickles
- Fried eggs
- Beetroot – It’s an Aussie thing
- Cucumber
- Jalapenos – For a touch of heat.
- Red onions – In addition to the caramelised onions.
Substitutes & variations
If you cannot find portobellos, you can use thinly sliced swiss brown/cremini mushrooms. Marinade the mushrooms for 20 minutes (if time permits), saute them in a skillet until soft. Create 4 individual piles on a baking tray/in the skillet, top the mounds with a slice of Swiss cheese, and cook until the cheese has melted. Carefully transfer the mounds to the burger buns using an egg flipper.
- Salad – You can easily substitute the rocket/arugula for lettuce, radicchio, baby spinach, or most other leafy salad greens.
- Cheese – I recommend a nice aged parmesan, or a bitey vintage cheddar would also work with these flavours.
- Sauces (alternatives/extras) – Regular mayo, mustard, pesto, tzatziki, aioli, chipotle (try and choose supermarket sauces that are the lowest in fat, sugar and sodium per 100g).
- Truffle infused extra virgin olive oil – Can be substituted for truffle paste, start with 1/2 a teaspoon and add more to taste. Truffle is certainly not the cheapest, but it can also be left out or substituted for a different sauce if it does not fit within your budget.
Other dietary substitutes
Gluten-free – Swap the burger buns for a certified gluten-free buns/rolls. Also, check to ensure that your Dijon mustard and Worcestershire sauce are certified gluten-free, as they may have hidden gluten-containing ingredients.
Diabetes friendly – Change the burger buns for a low GI or lower carb alternative. Otherwise, you could use lettuce leaves instead of burger buns or have the mushroom burger deconstructed.
Vegan – Swap the Swiss cheese, Greek yoghurt and burger buns for plant-based versions. You could also use lettuce leaves in place of the burger buns or have the mushroom burger deconstructed.
Storage
The portobello mushrooms with/without the Swiss cheese will keep in an airtight container in the fridge for up to 3 days.
To reheat, place the mushrooms in a microwave-safe container and heat them on high for 1 minute or until hot. Otherwise, reheat them in the oven until warm to the touch.
You can also freeze the mushrooms. Separate the cooked mushrooms with plastic sheets/parchment paper and place them into a freezer-safe container or bag.
Tips
For best results, use portobello mushrooms (and other mushrooms) that look nice and fresh, are dry, firm, smooth and have a nice earthy smell. If the mushrooms are soft/mushy, sticky, slimy, shrivelled, or don’t smell nice, they have likely gone bad and should not be eaten.
If your portobello mushrooms are a bit on the smaller side, use 2 per burger.
Make sure you have a pile of napkins available when serving. These burgers are super juicy!
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Ingredients
Balsamic Marinated Mushrooms
- 4 large portobello mushroom, slightly larger than the burger buns (Note 3)
- 3 tbsp balsamic vinegar
- 3 tsp worcestershire sauce (Note 4)
- 3 tsp nutritional yeast
- 2 garlic cloves, minced
- 2 tsp extra virgin olive oil
- 1/2 tsp dijon mustard (Note 4)
- 1/4 tsp dried thyme, optional
- 1 1/2 tbsp water
Truffle Yoghurt Sauce
- 2/3 cup greek yoghurt, low/reduced fat
- 1/2 tsp dijon mustard (Note 4)
- 1 1/2 tsp white wine vinegar
- 2 tsp truffle infused extra virgin olive oil (Note 5)
- 1/8 tsp white pepper
Other Burger Ingredients
- 1 medium onion, thinly sliced
- 1 tsp extra virgin olive oil, for the onions
- 4 burger buns, preferably wholemeal/wholegrain/whole wheat
- 2-3 medium tomatoes, sliced
- 4 cups rocket / arugula
- 4 slices swiss cheese, low/reduced fat
Instructions
Balsamic Marinated Mushrooms
- Add the balsamic vinegar, Worcestershire sauce, nutritional yeast, Dijon mustard, minced garlic, extra virgin olive oil and water into a small bowl. Mix the ingredients together with either a whisk or a fork until the Dijon mustard and nutritional yeast have mostly dissolved into the liquid.
- Arrange the portobello mushrooms in a large tray, gill side down. Don’t worry if they overlap a bit. Give the balsamic marinade a quick stir and pour it over the mushrooms. Using a spoon, scoop up the marinade in the tray and pour it over any missed parts of the mushrooms. Set aside for 10 minutes if time permits. You can reduce the marinade time to 5 minutes per side or skip it completely if needed.
- Turn the mushrooms over, scoop the balsamic marinade with a spoon and drizzle it allover the underside of the mushrooms. Try to pick up most of the minced garlic, as they will become lodged in the gills and give the mushrooms more flavour. Set aside for another 10 minutes if time permits.
Baking the Mushrooms
- Preheat oven to 200°C/390°F.
- Line a large baking tray with baking paper. Place the mushrooms on the tray, gill side up and then bake in the oven for 20 minutes or until the centres of the mushrooms are tender when pierced with a toothpick. Reserve the leftover marinade in the tray. We will be using that for the caramelised onions. (While the mushrooms are in the oven, make the yoghurt truffle sauce and cook the onions).
- Remove the tray from the oven, and flip the mushrooms over using a pair of tongs so the gills are facing down. Place a piece of Swiss cheese over the top of each mushroom. Put the tray back in the oven for 2-3 minutes or until the cheese has melted over the mushrooms.
Caramelised Onions
- Heat the extra virgin olive oil in a small frypan over high heat. Add the thinly sliced onions and cook, stirring occasionally, for 5 minutes or until they have almost completely wilted.
- Pour the reserved balsamic marinade into the frying pan and stir to coat the onions. Important: Do not stand over the frying pan when cooking the balsamic marinade, as inhaling the fumes makes it difficult to breathe! Make sure you have your range hood/fume extractor on or have a window open nearby. Continue to cook the onions for another 5 minutes, stirring occasionally, or until the balsamic marinade completely evaporates and the onions are soft and caramelised. Remove the frypan from the heat and set aside.
Yoghurt Truffle Sauce
- Add all the sauce ingredients to a bowl and stir well to mix. Cover the bowl with plastic wrap and place the truffle sauce in the fridge until ready to assemble the burgers.
Assembling the Portobello Mushroom Burgers
- Lightly toast the cut sides of the burger buns (optional).
- Spread the yoghurt truffle sauce over the base of the bun. Top with rocket / arugula, sliced tomato, then the baked portobello mushroom. Top the mushroom burgers with the balsamic caramelised onions and the lid of the bun. Serve the mushroom burgers immediately while hot with your favourite burger sides.
Notes
- Health benefits - Details regarding the benefits of portobello mushrooms and other ingredients in this recipe are in the post above.
- Other cooking methods & instructions with photos - Detailed in the post above.
- Portobello mushrooms - Can be substituted for thinly sliced swiss brown/cremini mushrooms. Marinade the mushrooms for 20 minutes and saute them in a skillet until soft. Create 4 individual piles on a baking tray/in a large frying pan, top the mounds with the Swiss cheese, and cook until the cheese has melted. Carefully transfer to the burger buns using an egg flipper.
- Worcestershire sauce & dijon mustard - Can be very high in excess sodium. Where possible, choose a mustard and sauce that has“no added/reduced salt”, or has the lowest sodium per 100g.
- Truffle infused extra virgin olive oil - Can be substituted for truffle paste, start with 1/2 a tsp and add more to taste. Can also be left out if it does not fit within your budget.
- Big eaters/meat lovers - You can add a meat patty (beef mince/steak, ground chicken or chicken breast/thigh) to your mushroom burgers. Otherwise, you can use vegetarian patties or add an additional portobello mushroom.
- Gluten free - Swap the burger buns for a certified gluten-free variety to make these Mushroom Burgers gluten-free. Also, check to ensure that your Dijon mustard and Worcestershire sauce are certified gluten-free, as they may have hidden gluten-containing ingredients.
- Diabetes friendly - Change the burger buns for a low GI or lower carb alternative. Otherwise, you could use lettuce leaves instead of the burger buns or have the mushroom burger deconstructed.
- Vegan - Swap the Swiss cheese, Greek yoghurt and burger buns for plant-based versions. You could also use lettuce leaves in place of the burger buns and have the mushroom burger deconstructed.
- Storage - The portobello mushrooms with/without the Swiss cheese will keep in an airtight container in the fridge for up to 3 days. To reheat, place the mushrooms in a microwave-safe container and heat them on high for 1 minute or until hot, or reheat in the oven until warm to the touch. To freeze, separate the cooked mushrooms with plastic sheets/parchment paper and place them into a freezer-safe container or bag.
- Nutrition - Calculated per serve, assuming 4 serves of mushroom burgers with no sides.
2 comments
These look absolutely delicious!!!!! I love that you included all the alternatives for people with diabetes, meat eaters etc. Your recipes are incredibly thorough, packed with vital nutritional information which really helps me make great decisions with food, I need all the help I can get. Your photographs of the burgers are exquisitely professional and I love the attention to detail with the pictures of all the ingredients layed out and labelled, well done. I am extremely impressed 👏 👌 🙌 😃
Hi Jayde. I’m really glad to read that you enjoyed all the information in this post. Thank you for your kind words and the review!!