These Homemade Portobello Mushroom Burgers are so much better than any restaurant! The secret is a good marinade – overnight! I can’t believe that it’s taken me this long to make homemade Portobello mushroom burgers – I LOVE mushrooms! My son and I made these for ourselves as the other two weirdos we live with don’t like mushrooms – and we sat there eating these in blissful mushroom heaven! These will be happening a lot more – especially now that my son knows how to make them!
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The absolute, total mind-blowing secret to why these homemade Portobello mushroom burgers are the best is…. truffle infused olive oil. Yup, that’s the ticket. If we are going for a full-blown, mind-bending Portobello mushroom burger, I want that sucker to be mushroom flavoured beyond measure! I think I have mentioned before my love of flavour infused olive oils, in fact, in this recipe for Lemon Bacon Roasted Brussels Sprouts I mention lemon infused olive oil.
Guys, you can get these at Sobey’s now. In a small olive oil bar section. There is no reason to be afraid of flavour infused olive oils ever again and no excuse as to why you can’t have some in your pantry.
Guess what I do with the truffled olive oil?
I put it on popcorn. Yup, total restaurant trick right there. Add some pecorino cheese on top and you’ve just mimicked a $15 appetizer, truffled popcorn! I suggest that you invest in a lemon and a truffle infused olive oil, those are the two that I use the most!
Back to the homemade Portobello mushroom burgers, which were absolutely amazing. I didn’t eat them because I wanted a vegetarian meal, I ate them because mushrooms are probably my favourite food. Funnily, I had a completely different recipe in mind ( some random stuffed caps recipe) but these were on the verge of going bad and we were heading out camping! Whoops!
I quickly cobbled together a marinade, threw them into a lidded container and took them with us to the lake. Lo and behold, the next day, we made them…and they were superb!
So my lack of keeping track of my fridge ingredients is your gain in this recipe!
Happy cooking all!
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Homemade Portobello Mushroom Burgers
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Main Course
- 4 servings
- Karlynn Johnston
- 2-4 large portobello mushroom caps – a good 4 inches wide
- 1 ⁄4 cup balsamic vinegar
- 2 tablespoons truffled olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon minced fresh garlic
- buns lettuce, tomato, etc for topping
- Combine all of the marinade ingredients together.
- Place the mushrooms gill side up in a lidded container and pour the marinade over them. I find that the marinade soaks in better this way. Marinate for 4-6 hours but best if overnight.
- To cook, grill the mushrooms on the BBQ until they are cooked through. Make sure to flip from side to side to cook them evenly and get the moisture out.
- Place on toasted buns and top with your toppings of choice.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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These are the best portobello mushroom burgers I have ever eaten! I’ll never have to go to a restaurant again ! You’re a genius!