Grilled Portabello Burger

    20 min

    A healthy alternative to beef burgers. This burger is made from grilling portabello mushrooms and placing them in between lightly toasted burger buns. Serve them for lunch or dinner with a light salad.

    287 people made this

    Serves: 4 

    • 2 cloves garlic, finely chopped
    • 6 tablespoons olive oil
    • 1/2 teaspoon dried thyme
    • 2 tablespoons balsamic vinegar
    • salt and pepper to taste
    • 4 large portabello mushroom caps
    • 4 burger buns
    • 1 tablespoon capers
    • 4 tablespoons mayonnaise
    • 1 tablespoon capers, drained
    • 1 large tomato, sliced
    • 4 leaves lettuce

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Turn on grill and adjust rack so it is as close to heat source as possible.
    2. In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
    3. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the grill and cook for 5 minutes.
    4. Turn the caps and brush with the remaining dressing. Grill 4 minutes. Toast the buns lightly.
    5. In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (210)


    I make a version of this but don't use oil,by poaching the mushrooms in a little stock before adding garlic,herbs and salad it makes a lower calorie lunch.A slice of grilled mozzarella is a tasty addition!  -  16 Jan 2012


    The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies.  -  03 Jan 2006  (Review from Allrecipes US | Canada)


    I love portobello mushroom sandwiches and this homemade one rivals the best I have had in my favorite diner. I tweeked the recipe a bit to try and duplicate others I've eaten. I added grilled sweet onions, grilled peeled red peppers, and a slice of provolone. Plus I brushed the bread (NOT hamburger buns) with olive oil and grilled both sides. Very, very good!  -  04 Jan 2004  (Review from Allrecipes US | Canada)