Balsamic portobello mushroom burger

    25 min

    This is a wonderful vegetarian burger, packed full of flavour. Portobello mushrooms are barbecued and served in a burger bun with mayo, basil, lettuce and tomato. Try adding cheese at the end to make them into cheeseburgers.

    91 people made this

    Serves: 6 

    • 75ml balsamic vinegar
    • 4 tablespoons olive oil
    • 1 tablespoon finely chopped garlic
    • 6 portabello mushroom caps
    • 125ml mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 teaspoon lemon juice
    • 2 tablespoons chopped fresh basil
    • 6 burger buns, split and toasted
    • 15g butter
    • 6 leaves lettuce
    • 6 tomato slices

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat barbecue for medium heat and lightly oil the cooking grate. Whisk together the balsamic vinegar, olive oil and garlic in a small bowl.
    2. Arrange the portabello mushrooms gill-side up on a baking tray. Brush the mushrooms with some of the vinegar mixture and allow to marinate for 3 to 5 minutes.
    3. Place the marinated mushrooms on the preheated barbecue, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
    4. Mix the mayonnaise, Dijon mustard, lemon juice and basil in a small bowl. Butter the toasted rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce and tomato slices evenly to make 6 sandwiches.

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    Reviews in English (74)


    I've made this recipe several times already this summer, and it is delicious! The only change I made was not buttering the buns, and toasting them on the grill. The mayo combo is so good, I use it on other veggie sandwiches. Thanks for the great recipe.  -  16 Jul 2010  (Review from Allrecipes US | Canada)


    DEEEEELICIOUS! The basil mayo makes this sandwich, and just puts it over the top. I used sliced portobello mushrooms because that's all the store had this week. I marinated them in the basalmic mixture for about an hour before cooking and they had a wonderful flavor. I did decrease the olive oil to about 2 tbsps. because I was trying to watch the fat and I used light mayo in the basil mayo with great results. This is a definate keeper! Thanks for sharing.  -  12 Jul 2010  (Review from Allrecipes US | Canada)


    Delicious! Very satisfying on a hot summer night. The only changes I made were 1) to marinade the mushrooms in the vinegar/oil/garlic for 2 hours instead of just brushing it on before grilling. The mushrooms were very flavorful that way, and 2) to add a slight amount of cheese (pick your favorite) onto the mushrooms just before taking off the grill. I loved the mayo, and will look for other ways to use it!  -  15 Aug 2010  (Review from Allrecipes US | Canada)

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