I am sure we are not the only ones grilling all the time!
I have already spoken about homemade hamburger buns and homemade hamburgers, but I have left out many of my vegetarian and vegan readers. Not anymore!
Here is another tutorial: How to make and grill portobello mushroom burgers. I called these last two burger posts “tutorials,” and they are, but they aren’t step-by-step photo tutorials. I feel it is not really needed here and I am more or less explaining the do’s and do not’s of grilling burgers.
Anyway, portobello mushroom burgers are a great source of protein for those who do not eat meat. I actually love using mushrooms as my meat substitute and find many meat-eaters love them as well. My sister’s boyfriend wanted to put a portobello mushroom burger on top of his homemade hamburger! I think it is great (and kind of crazy!) Now, as a vegetarian, sometimes I get creeped out by meals. I have a hard time ordering veggie burgers at restaurants because I am afraid they have mixed my burger up with a meat one and I start to get grossed out. Dan does not let me order veggie burgers at restaurants anymore… Anyway, a portobello mushroom burger definitely is not meat and does not look like it. However, sometimes mushrooms can be a bit too much at times (I find I really prefer thinner portobello mushrooms when it comes to making them into burgers.) Hmmm, reading over this post, people are going to think I whine a lot, haha. But just stating facts! If you are going to make homemade portobello mushroom burgers, I suggest starting off with thinner cuts of mushrooms so it is not too mushroomy (unless you LOVE ports, then I say go ahead and grab the thickest cuts you can find!!)
Okay, onto the tutorial. First off, you really want to marinade your mushrooms. I do not remove the gills (those black silky things under the mushroom cap) because I find they lock in flavour. Mushrooms are big and juicy, but you cannot omit the fact they need flavour. I tend to do a simple marinade that involves olive oil so they do not stick to the grill. Another big help when it comes to portobello mushroom burgers is seasoning. I know, I mentioned marinade, but when you go to put them on the BBQ, sprinkle some extra salt and pepper on, trust me. Lastly, don’t flip the burgers too much. I prefer to start with my caps facing down (so the stem part is facing the grill.) This way, when you flip the burger and cook the other side, you are left with some juices resting on top of the burger. In the past I have said you don’t want too much liquid on top of your mushrooms when it comes to making homemade portobello pizzas and such, but I find when it comes to portobello mushroom burgers, that extra sauce is great in between your bun (especially if you do not like other sauces on your burger.)
And there you have it, quick, simple, and soooo tasty (I prefer my mushrooms over any restaurant we go to!) I used PURE Infused Maple Syrup in this recipe (no affiliation, just using some leftover product!)
10 minPrep Time
8 minCook Time
18 minTotal Time
- 2 large portobello mushroom caps (stems and gills removed)
- 1 1/2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. maple syrup (I used Pure's Lemongrass Infused Maple Syrup)
- Salt and pepper
- 1/4 tsp. dried thyme
- 3 garlic cloves, minced
- Place mushrooms in a large Ziploc bag. Combine the rest of the ingredients and pour over mushrooms. Allow to marinade as long as possible (preferably overnight.)
- Preheat grill to 450F. Bring the mushrooms to room temperature if you remember.
- Place onto grill and cook for 3-4 minutes a side, depending on the thickness of your mushrooms (mine only took 8 minutes, but they were thin.)
- Serve on your favourite buns and top accordingly!
I love how this recipe is not only vegetarian, but completely vegan! Plus, gluten-free eaters can indulge in this recipe (and really, no bun is necessary, I enjoy eating them as is!) They are really quick to make and personally, much easier than any other grilling recipe I know of. Just remember, MARINADE THOSE MUSHROOMS! It really helps. I tend to remove the gills of the mushrooms if I am making a cream sauce and don’t want the brownish juices to discolour my sauce. For portobello mushroom burgers, I never go to that extent, so that makes the job even easier.