American
Grilled Portobello Burgers
Large portobello caps marinate briefly, then grill until juicy with charred edges. Stack on toasted buns with lettuce, tomato, and a simple yogurt sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Portobellos take marinade well and stay meaty after grilling.
- High grill heat concentrates mushroom flavor without drying them out.
- A yogurt sauce cools the char and adds tang.
- They assemble like classic burgers so everyone knows how to eat them.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk olive oil, balsamic, garlic, oregano, salt, and pepper; brush over both sides of the mushroom caps and rest 10 minutes.
- 2
Preheat grill to medium-high, about 400°F.
- 3
Grill mushrooms gill-side down 5 to 6 minutes, flip, and grill 5 to 6 minutes more until tender.
- 4
Toast buns on the cool edge of the grill 1 minute.
- 5
Stir yogurt with lemon juice; spread on buns, then stack lettuce, mushroom, and tomato.
Pro tips
- Scrape dark gills if you want less muddy color on the bun.
- Oil the grates lightly so caps do not stick.
- Do not press the mushrooms while grilling or juices will run out.
Easy substitutions
- Greek yogurt
- mayonnaise
- balsamic vinegar
- red wine vinegar
- hamburger buns
- ciabatta rolls
Storage and reheating
Storage
Keep grilled caps refrigerated up to 3 days; assemble burgers fresh.
Reheating
Warm mushrooms in a 350°F oven or skillet 5 minutes before building burgers.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 15 g
- Fiber
- 4 g
Moderate · Grill · Vegetarian
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An air fryer with a real basket
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A half-sheet pan
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