Grilled Portabella Burger



  • 1/4 c. soy sauce or liquid aminos
  • 1/4 c. balsamic vinegar
  • 2 T. olive oil
  • 3 garlic cloves, crushed
  • 4 (4-inch) portabella mushroom caps
  • Cooking spray
  • 4 sandwich buns
  • 4 slices tomato
  • 4 curly leaf lettuce leaves


  1. Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
  2. Remove mushrooms from bag; discard marinade. Prepare grill to medium heat. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side.
  3. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.

I tasted only a tiny corner of my vegetarian friend’s portabella burger as there were plenty of non-vegetarian bites at our Fourth of July cook out. I tasted enough to be able to rate the dish.

I soaked the cap for about four hours than what was specified in the directions and this is not something I would recommend. The mushroom absorbed a lot more liquid than I would have imagined. Later I attempted to squeeze some of the liquid out of the mushroom which only served to flatten cap.

Vegetarian? Try one of these vegetarian-friendly burgers:

Recipe rating: 



  1. Hi-

    You’re Sun’s friend, right? I believe we met at the Brewer’s game last year that Zizzo hosted. LOVE the blog and the recipes you post. This one especially caught my eye (i’ve been craving a cheeseburger and this one looks so much healthier, aside from the mayo 😉



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