Let me introduce you to my absolute favorite go-to for a tasty, meatless meal: a Marinated Portobello Mushroom Burgers Recipe that’s smoky, juicy, and packed with flavor. Trust me, once you try these grilled mushrooms, you’ll forget all about beef burgers!

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’ve made these marinated portobello mushroom burgers more times than I can count, especially when friends come over and I want something that feels special but isn’t complicated at all. The marinade brings out the perfect balance of savory and smoky, and grilling really locks it all in.

Flavor-packed: The marinade infuses the mushrooms with a rich, smoky, and tangy taste that rivals any meat burger.
Quick prep and cook: Only 5 minutes to prep, then 30 minutes of marinating and 15 minutes on the grill.
Healthy & Vegetarian: A satisfying burger that’s low in calories but big on nutrition.
Customizable toppings: Easy to dress up with whatever fresh veggies and sauces you love.

Ingredients & Why They Work

When you’re shopping for this recipe, it’s all about choosing fresh mushrooms and quality pantry staples for that bold marinade. Here’s a quick rundown of what you’ll need and why each ingredient makes it shine.

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: Adds richness and helps carry the flavors of the marinade into the mushrooms.
Soy Sauce: Gives a salty, umami depth that’s essential for that savory punch.
Apple Cider Vinegar: Brings a subtle tang that brightens up the marinade.
Brown Sugar: Balances acidity with a touch of sweetness and helps caramelize the mushrooms on the grill.
Oregano: Adds a herby, slightly earthy note that complements mushrooms perfectly.
Garlic Powder: For that classic garlic aroma without overpowering.
Onion Powder: Adds subtle sweetness and depth.
Smoked Paprika: Essential for smoky flavor that makes these burgers stand out.
Freshly Cracked Pepper: Adds that little kick of spice to balance all the other flavors.
Portobello Mushroom Caps: The star of the show — meaty texture and great for soaking up marinade.
Buns: To toast and sandwich all that goodness — choose your favorite kind.
Spring Mix (Optional): Adds fresh, crisp greens for texture and color.
Tomato: Juicy and slightly sweet, a classic burger topping.
Red Onion: Offers a bit of bite and crunch.
Mayonnaise: Adds creaminess — swap for vegan mayo or avocado for a plant-based twist.

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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 things about this Marinated Portobello Mushroom Burgers Recipe is how easy it is to tailor to your tastes. Whether you want to keep it classic or experiment with flavors and toppings, these burgers are a blank canvas waiting for your personal touch.

Vegan Variation: I love swapping out the mayonnaise for creamy avocado slices or a zesty vegan aioli to keep it totally plant-based without losing any delicious creaminess.
Seasonal Twist: In cooler months, adding a slice of melted sharp cheddar or smoked gouda on top of the mushrooms before removing from the grill adds a warm, comforting richness that's irresistible.
Spicy Kick: For those who like a bit of heat, mixing a pinch of cayenne pepper or hot sauce into the marinade amps up the flavor delightfully.
Herb Swap: Feel free to experiment with fresh herbs like thyme or rosemary in the marinade instead of oregano for a fragrant, earthy note that pairs beautifully with the smoky grilled mushrooms.

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: Whisk Together a Flavor-Packed Marinade

Start by combining 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of brown sugar, and the aromatic spices—oregano, garlic powder, onion powder, smoked paprika—with about 10 generous cranks of freshly cracked black pepper. Stir everything together in a small bowl until it’s smooth and fragrant. This marinade is the heart of the recipe, infusing the mushrooms with a beautiful balance of savory, tangy, and smoky flavors.

Step 2: Marinate the Mushrooms with Care

Remove the stems from 2 portobello mushroom caps and place them gill side up in a shallow dish. Pour some of the marinade directly into the mushroom gills — this helps the mushrooms soak up that delicious flavor from the inside out. Then flip the mushrooms over and pour the remaining marinade on top. Let them rest for 30 minutes, flipping occasionally to ensure every inch is coated evenly. You’ll notice the mushrooms start to absorb the marinade and soften slightly as they marinate — this is exactly what you want!

Step 3: Grill to Juicy, Tender Perfection

Heat your grill or grill pan to medium to medium-high heat — you want it hot enough to get those gorgeous grill marks but not so scorching that the mushrooms burn before cooking through. Place the marinated mushrooms on the grill and cook for about 7 minutes per side. The mushrooms will become tender and juicy, releasing most of their liquid while picking up that irresistible smoky essence. You’ll know they’re done when they feel soft but still hold their shape.

Step 4: Assemble Your Dream Burger

Lightly toast your 2 buns if you like that extra crunch and warmth. Lay each grilled mushroom cap on the bottom bun, then pile on your favorite toppings. I love spreading 2 tablespoons of mayonnaise on each, then adding fresh sliced tomato, crisp red onion rings, and a handful of spring mix or lettuce. Top with the other bun and serve immediately while warm and juicy. Each burger comes together beautifully, ready to satisfy any craving for a hearty, healthy meal.

Top Tip

To get the best flavor and texture from your Marinated Portobello Mushroom Burgers Recipe, these little tips have made all the difference for me in the kitchen.

Marinate Thoroughly: Make sure to flip your mushrooms occasionally during the 30-minute marinating time to let every inch soak in that savory mixture.
Don’t Skip the Grill Marks: Whether you’re using an outdoor grill or a grill pan, preheat it well to medium-high heat to get those beautiful sear marks and lock in juicy flavor.
Toast Your Buns: Lightly toasting the buns gives a wonderful crunch and prevents sogginess from the juicy mushrooms and toppings.
Keep It Balanced: I learned to balance smoky, savory, and fresh elements — like mayo, smoked paprika, and crisp spring mix — which really brings the burger to life.

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 is always a winner for this recipe — think crisp spring mix or fresh lettuce, juicy slices of tomato, and sweet, tangy red onion rings. For an extra punch, try adding avocado slices or a smear of pesto. A dollop of mayonnaise or vegan mayo ties everything together beautifully.

Side Dishes

Pairing your burgers with a side complements their savory flavor. Crispy sweet potato fries, a fresh green salad, or classic coleslaw work perfectly. For a heartier option, grilled corn on the cob or baked beans make great companions for your vegetarian feast.

Make Ahead and Storage

Storing Leftovers

Leftover grilled mushroom caps can be stored in an airtight container in the refrigerator for up to 3 days. Keep the buns and toppings separate to avoid sogginess when reheating later.

Freezing

You can freeze the marinated mushrooms before grilling to save time later. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. When ready, thaw overnight in the fridge and grill as usual.

Reheating

Reheat leftover grilled mushrooms gently in a skillet over medium heat for 3–5 minutes, until warmed through. Toast fresh buns and rebuild your burger with fresh toppings to keep every bite delicious.

Frequently Asked Questions:

Can I make these burgers vegan?

Absolutely! Simply swap out regular mayonnaise for vegan mayo or use avocado spread as a creamy, plant-based alternative.

What if I don’t have a grill?

No grill? No problem! A grill pan or even a regular skillet over medium to medium-high heat works great to cook these mushrooms while still giving you great flavor and texture.

How long should I marinate the mushrooms?

Marinate the mushrooms for 30 minutes, flipping occasionally. This allows the marinade to fully penetrate and maximize the flavors.

Can I use other types of mushrooms?

Portobello mushrooms are ideal for their size and texture, but large cremini or shiitake caps can work as a substitute with some adjustments in cooking time.

Final Thoughts

There’s something truly satisfying about sinking your teeth into a juicy, flavorful portobello mushroom burger — especially when it’s made from scratch with love and a simple marinade. Whether you’re a vegetarian, just exploring meatless meals, or simply love mushrooms, this recipe is a crowd-pleaser that’s easy to prepare and endlessly adaptable. So fire up the grill, get those mushrooms marinating, and enjoy a deliciously healthy burger night!