18 Delicious Portabella Burgers Recipes Amazing

Are you ready to transform your burger game with something utterly delicious and surprisingly simple? Portabella mushrooms are here to steal the show, offering a meaty, flavorful twist to your classic burger. Whether you’re craving a quick weeknight dinner or a hearty meal to impress, our roundup of 18 Delicious Portabella Burgers Recipes is packed with mouthwatering options. Dive in and discover your next favorite dish today!

Grilled Portabella Mushroom Burger with Garlic Aioli

Elevate your burger game with this savory Grilled Portabella Mushroom Burger, topped with a creamy garlic aioli that’s bursting with flavor.

• 4 large Portabella mushrooms, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 4 burger buns, toasted
• Lettuce leaves and tomato slices for serving

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper. Brush both sides of the Portabella mushrooms with this mixture.
3. Grill the mushrooms for 5-6 minutes on each side, until they’re tender and have nice grill marks.
4. While the mushrooms grill, make the garlic aioli by combining 1/2 cup mayonnaise, 2 cloves minced garlic, and 1 tbsp lemon juice in a small bowl. Stir until smooth.
5. Spread the garlic aioli on the toasted burger buns. Place a grilled Portabella mushroom on each bun, then top with lettuce and tomato slices.

The smoky flavor of the grilled Portabella paired with the zesty garlic aioli creates a burger that’s both hearty and refreshingly different.

Tip: For an extra flavor boost, let the mushrooms marinate in the oil and vinegar mixture for 30 minutes before grilling.

Portabella Mushroom Burger with Avocado and Sprouts

Looking for a meatless burger that’s hearty and full of flavor? This Portabella Mushroom Burger, topped with creamy avocado and fresh sprouts, is a game-changer for your next cookout.

• 4 large portabella mushroom caps
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado, sliced
• 1/2 cup alfalfa sprouts
• 4 whole wheat burger buns
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the portabella mushrooms with olive oil and season both sides with salt and black pepper.
3. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
4. While the mushrooms are grilling, toast the whole wheat burger buns lightly on the grill for about 1 minute.
5. In a small bowl, mix together the mayonnaise and Dijon mustard.
6. Spread the mayonnaise mixture on the bottom half of each bun. Top with a grilled portabella mushroom, a few slices of avocado, and a handful of alfalfa sprouts. Cover with the top half of the bun.

The combination of the smoky grilled mushroom with the cool, creamy avocado and crunchy sprouts makes every bite a delightful contrast of textures and flavors.

Tip: For an extra flavor boost, marinate the mushrooms in balsamic vinegar for 30 minutes before grilling.

Balsamic Glazed Portabella Burger

Elevate your burger game with this juicy, flavor-packed portabella mushroom cap, glazed to perfection with a sweet and tangy balsamic reduction.

• 4 large portabella mushroom caps, stems removed
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 burger buns, toasted
• 1 cup arugula
• 4 slices provolone cheese

1. Preheat your grill or grill pan to medium-high heat.
2. In a small saucepan over medium heat, combine balsamic vinegar, honey, and minced garlic. Simmer for 5-7 minutes, stirring occasionally, until the mixture has reduced by half and coats the back of a spoon. Remove from heat and set aside.
3. Brush portabella caps with olive oil and season with salt and black pepper on both sides.
4. Grill the mushrooms for 4-5 minutes on each side, brushing with the balsamic glaze during the last 2 minutes of cooking.
5. Place a slice of provolone cheese on each mushroom cap during the last minute of grilling to melt.
6. Assemble the burgers by placing a grilled portabella cap on each toasted bun, topped with a handful of arugula and an extra drizzle of the remaining balsamic glaze.

The magic of this burger lies in the caramelized balsamic glaze that clings to the meaty mushrooms, creating a symphony of sweet, savory, and tangy flavors in every bite.

Tip: For an extra flavor boost, marinate the mushroom caps in the balsamic mixture for 30 minutes before grilling.

Portabella Burger with Caramelized Onions and Blue Cheese

Elevate your burger game with this hearty portabella mushroom cap, topped with sweet caramelized onions and tangy blue cheese for a gourmet twist on a classic.

• 4 large portabella mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 1 tablespoon butter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled blue cheese
• 4 whole wheat burger buns, toasted

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion, butter, sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, for 20 minutes until onions are soft and caramelized. Remove from skillet and set aside.
2. Brush the portabella caps with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Grill the mushrooms over medium-high heat for 5-7 minutes per side until tender and juicy.
4. Assemble the burgers by placing a grilled portabella cap on each toasted bun, topping with caramelized onions and a generous sprinkle of blue cheese.

The magic of this burger lies in the contrast between the earthy mushrooms, sweet onions, and sharp blue cheese, creating a flavor explosion in every bite.

Tip: For an extra flavor boost, lightly toast the buns with a bit of garlic butter before assembling.

Spicy Portabella Mushroom Burger with Chipotle Mayo

Get ready to spice up your burger game with this hearty, flavorful portabella mushroom burger, topped with a smoky chipotle mayo that packs a punch.

• 2 large portabella mushroom caps
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1 tablespoon chipotle in adobo sauce, minced
• 1 teaspoon lime juice
• 2 burger buns, toasted
• Lettuce leaves and sliced tomato for serving

1. Preheat your grill or grill pan over medium-high heat. Brush the portabella mushrooms with 1 tablespoon olive oil and sprinkle both sides with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
2. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
3. While the mushrooms are grilling, mix together 1/4 cup mayonnaise, 1 tablespoon minced chipotle in adobo, and 1 teaspoon lime juice in a small bowl to make the chipotle mayo.
4. Spread the chipotle mayo on the toasted buns, then assemble the burgers with the grilled portabella mushrooms, lettuce, and tomato.

The smoky, spicy flavors of the chipotle mayo perfectly complement the meaty texture of the portabella mushrooms, making this burger a standout for any cookout.

Tip: For an extra kick, add a slice of pepper jack cheese to your burger during the last minute of grilling.

Portabella Burger with Pesto and Fresh Mozzarella

Elevate your burger game with this meaty portabella cap, slathered in homemade pesto and topped with creamy fresh mozzarella.

• 4 large portabella mushroom caps, stems removed
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 4 slices fresh mozzarella cheese
• 4 burger buns, lightly toasted

1. Preheat your grill or grill pan to medium-high heat.
2. Brush both sides of the portabella caps with olive oil and sprinkle with salt and black pepper.
3. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
4. Spread 2 tablespoons of basil pesto on the bottom half of each toasted bun.
5. Place a grilled portabella cap on each bun, then top with a slice of fresh mozzarella.
6. Cover with the top half of the bun and let sit for a minute to allow the cheese to soften slightly from the heat of the mushroom.

The combination of the earthy portabella, vibrant pesto, and melt-in-your-mouth mozzarella creates a burger that’s both satisfying and surprisingly elegant.

Tip: For an extra flavor boost, lightly toast the buns with a bit of garlic butter before assembling your burgers.

BBQ Portabella Mushroom Burger

Who says burgers need meat to be hearty? These BBQ Portabella Mushroom Burgers are smoky, juicy, and packed with flavor, making them a perfect centerpiece for your next cookout.

• 4 large portabella mushrooms, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce
• 4 burger buns, toasted
• Optional toppings: sliced avocado, red onion, lettuce

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Brush both sides of the portabella mushrooms with the marinade and let them sit for 5 minutes.
4. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
5. During the last 2 minutes of grilling, brush each mushroom with 2 tbsp of BBQ sauce.
6. Serve the grilled mushrooms on toasted buns with your favorite toppings.

The magic of this recipe lies in the double hit of flavor—first from the smoky marinade, then from the sweet and tangy BBQ glaze. It’s a veggie burger that even meat-lovers will crave.

Tip: For an extra smoky flavor, add a dash of liquid smoke to the marinade.

Portabella Burger with Sun-Dried Tomato and Goat Cheese

Elevate your burger game with this hearty and flavorful portabella mushroom burger, topped with creamy goat cheese and tangy sun-dried tomatoes.

• 4 large portabella mushroom caps
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sun-dried tomatoes, chopped
• 4 ounces goat cheese, crumbled
• 4 whole wheat burger buns
• 1 cup arugula

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Brush the portabella caps with olive oil and season both sides with salt and black pepper.
3. Grill the mushrooms for 4-5 minutes on each side, until they are tender and have nice grill marks.
4. While the mushrooms are grilling, toast the burger buns lightly on the grill for about 1 minute.
5. To assemble the burgers, place a grilled portabella cap on the bottom half of each bun. Top with a quarter of the sun-dried tomatoes, a quarter of the goat cheese, and a handful of arugula. Cover with the top half of the bun.

The combination of the smoky grilled portabella, creamy goat cheese, and the sweet-tangy punch of sun-dried tomatoes creates a burger that’s anything but ordinary.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the arugula before closing the burger.

Portabella Mushroom Burger with Truffle Oil and Arugula

Elevate your burger game with this gourmet Portabella Mushroom Burger, drizzled with luxurious truffle oil and topped with peppery arugula for a sophisticated twist on a classic.

• 4 large Portabella mushroom caps, stems removed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 4 burger buns, lightly toasted
• 1 cup arugula
• 2 tablespoons truffle oil
• 4 slices of provolone cheese (optional)

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Brush the Portabella mushroom caps with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Grill the mushrooms for 4-5 minutes on each side, until they are tender and have nice grill marks.
4. Drizzle the grilled mushrooms with 1 tablespoon balsamic vinegar during the last minute of cooking.
5. If using cheese, place a slice of provolone on each mushroom cap during the last minute of grilling to melt slightly.
6. Assemble the burgers by placing a grilled mushroom cap on each toasted bun, topping with 1/4 cup arugula, and drizzling with 1/2 tablespoon truffle oil per burger.

The combination of earthy truffle oil and fresh arugula with the meaty Portabella mushroom creates a burger that’s bursting with flavor and texture, perfect for impressing at your next barbecue.

Tip: For an extra flavor boost, marinate the mushroom caps in the olive oil, balsamic vinegar, salt, and pepper mixture for 30 minutes before grilling.

Portabella Burger with Roasted Red Peppers and Feta

Elevate your burger game with this hearty, vegetarian option that’s bursting with smoky and tangy flavors.

• 4 large portabella mushroom caps, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup roasted red peppers, sliced
• 1/2 cup crumbled feta cheese
• 4 whole wheat burger buns, toasted
• 1/4 cup fresh arugula

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Brush both sides of the portabella caps with this mixture.
3. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
4. While the mushrooms are grilling, toast the whole wheat burger buns until lightly golden.
5. To assemble, place a grilled portabella cap on the bottom half of each bun. Top with 1/4 cup roasted red peppers, 2 tbsp crumbled feta cheese, and a handful of fresh arugula. Cover with the top half of the bun.

The combination of juicy portabella, sweet roasted peppers, and creamy feta creates a burger that’s satisfying without being heavy. Perfect for those who love bold flavors!

Tip: For an extra flavor boost, drizzle a little more balsamic vinegar over the assembled burger before serving.

Portabella Mushroom Burger with Sriracha Mayo

Looking for a meaty vegetarian option that doesn’t skimp on flavor? This Portabella Mushroom Burger, topped with a spicy Sriracha Mayo, is a game-changer for your next BBQ or weeknight dinner.

• 4 large Portabella mushroom caps, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 4 burger buns, toasted
• Lettuce leaves and sliced tomato for serving

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Brush both sides of the Portabella mushrooms with this mixture.
3. Grill the mushrooms for 5-7 minutes on each side, until they’re tender and have nice grill marks.
4. While the mushrooms are grilling, mix mayonnaise and Sriracha sauce in another small bowl to make the spicy mayo.
5. Spread the Sriracha mayo on the toasted burger buns, then assemble the burgers by placing a grilled Portabella mushroom on each bun, topped with lettuce and tomato.

The smoky, umami-rich mushrooms paired with the creamy, spicy mayo create a burger that’s satisfyingly hearty and bursting with flavor. Perfect for those who love a little heat!

Tip: For an extra flavor boost, let the mushrooms marinate in the oil and vinegar mixture for 10 minutes before grilling.

Portabella Burger with Brie and Fig Jam

Elevate your burger game with this gourmet Portabella Burger, where the earthy mushrooms meet creamy brie and sweet fig jam for a flavor explosion in every bite.

• 4 large Portabella mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 brioche burger buns, lightly toasted
• 4 ounces brie cheese, sliced
• 1/4 cup fig jam
• 1 cup arugula

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the Portabella mushrooms with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Grill the mushrooms for 4-5 minutes on each side, until they are tender and have nice grill marks.
4. During the last minute of grilling, place the sliced brie on top of each mushroom to melt slightly.
5. Spread 1 tablespoon of fig jam on the bottom half of each toasted brioche bun.
6. Top with a grilled Portabella mushroom, a handful of arugula, and the top half of the bun.

The combination of juicy Portabella, melted brie, and sweet fig jam creates a burger that’s irresistibly rich and satisfying, perfect for impressing guests at your next barbecue.

Tip: For an extra layer of flavor, lightly toast the buns with a bit of butter before assembling your burgers.

Portabella Mushroom Burger with Spinach and Artichoke

Elevate your burger game with this hearty, vegetarian-friendly option that’s packed with flavor and texture.

• 4 large portabella mushroom caps
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 4 whole wheat burger buns
• 4 slices of provolone cheese

1. Preheat your grill or grill pan to medium-high heat. Brush the portabella mushrooms with olive oil and season with salt and black pepper.
2. Grill the mushrooms for 4-5 minutes on each side until they’re tender and have nice grill marks.
3. In a small bowl, mix together the chopped spinach, artichoke hearts, mayonnaise, and garlic powder to create the spread.
4. Toast the whole wheat burger buns lightly on the grill for about 1 minute.
5. Assemble the burgers by placing a grilled portabella mushroom on the bottom half of each bun, topping with a slice of provolone cheese, and a generous spoonful of the spinach and artichoke spread. Add the top bun and serve immediately.

The combination of smoky grilled portabella with the creamy, tangy spinach and artichoke spread creates a burger that’s satisfyingly rich without being heavy.

Tip: For an extra flavor boost, add a sprinkle of red pepper flakes to the spinach and artichoke spread.

Portabella Burger with Hummus and Cucumber

Swap out the beef for a meaty portabella mushroom cap in this veggie burger that’s bursting with fresh flavors and creamy hummus.

• 2 large portabella mushroom caps, stems removed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup hummus
• 1/2 cucumber, thinly sliced
• 2 whole wheat burger buns, lightly toasted
• 1/4 cup arugula

1. Preheat your grill or grill pan over medium-high heat. Brush the portabella caps with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
3. Spread 1/4 cup hummus on the bottom half of each toasted bun. Top with a grilled portabella cap, a handful of arugula, and several slices of cucumber. Finish with the top half of the bun.

The earthy mushrooms paired with the cool cucumber and creamy hummus create a satisfying bite that’s both hearty and refreshing. Perfect for those looking to lighten up their burger game without sacrificing flavor.

Tip: For an extra flavor boost, marinate the portabella caps in balsamic vinegar and garlic for 30 minutes before grilling.

Portabella Mushroom Burger with Mango Salsa

Elevate your burger game with this juicy Portabella Mushroom Burger topped with a vibrant mango salsa, perfect for a summer BBQ or a cozy night in.

• 4 large Portabella mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 4 burger buns, toasted
• 1 avocado, sliced (optional)

1. Preheat your grill or grill pan to medium-high heat.
2. Brush Portabella mushrooms with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill mushrooms for 4-5 minutes on each side until tender and juicy.
4. While mushrooms grill, mix diced mango, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp chili powder in a bowl to make the salsa.
5. Toast the burger buns lightly on the grill for about 1 minute.
6. Assemble the burgers by placing a grilled Portabella mushroom on each bun, topping with mango salsa and avocado slices if desired.

The combination of smoky grilled mushrooms and sweet, spicy mango salsa creates a burger that’s bursting with flavor and texture.

Tip: For an extra kick, add a slice of pepper jack cheese to the mushroom during the last minute of grilling.

Portabella Burger with Swiss Cheese and Mushroom Gravy

Elevate your burger game with this hearty Portabella Burger, smothered in rich mushroom gravy and melted Swiss cheese—a vegetarian delight that doesn’t skimp on flavor.

• 4 large Portabella mushroom caps, stems removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sliced cremini mushrooms
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/4 cup heavy cream
• 4 slices Swiss cheese
• 4 burger buns, toasted

1. Preheat your grill or grill pan over medium heat. Brush the Portabella caps with olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 5 minutes on each side until tender.
2. In a skillet, melt butter over medium heat. Add cremini mushrooms and cook until soft, about 5 minutes. Sprinkle flour over mushrooms, stirring constantly for 1 minute.
3. Gradually whisk in vegetable broth and heavy cream. Bring to a simmer, then reduce heat and cook until thickened, about 5 minutes. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.
4. Place a slice of Swiss cheese on each Portabella cap during the last minute of grilling to melt.
5. Assemble burgers by placing a cheese-topped Portabella cap on each bun bottom. Spoon mushroom gravy over the top, then cover with the bun top.

The combination of juicy Portabella, creamy Swiss cheese, and savory mushroom gravy creates a burger that’s both luxurious and satisfying. Perfect for those nights when you crave something indulgent yet meat-free.

Tip: For an extra flavor boost, add a sprinkle of thyme to the mushroom gravy while it simmers.

Portabella Mushroom Burger with Tzatziki Sauce

Elevate your burger game with this hearty and flavorful Portabella Mushroom Burger, topped with a refreshing homemade Tzatziki sauce that’s sure to impress.

• 4 large Portabella mushrooms, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 burger buns, lightly toasted
• 1 cup Tzatziki sauce (store-bought or homemade)
• 1/2 cup arugula
• 1/4 cup red onion, thinly sliced

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Brush both sides of the Portabella mushrooms with the marinade and let them sit for 5 minutes.
4. Grill the mushrooms for 4-5 minutes on each side, until they’re tender and have nice grill marks.
5. Spread 1/4 cup of Tzatziki sauce on the bottom half of each toasted bun.
6. Top with a grilled Portabella mushroom, a handful of arugula, and a few slices of red onion.
7. Finish with the top half of the bun and serve immediately.

The combination of the smoky grilled Portabella and the cool, creamy Tzatziki creates a burger that’s both satisfying and surprisingly light.

Tip: For an extra flavor boost, marinate the mushrooms for up to 30 minutes before grilling.

Portabella Burger with Smoked Gouda and Caramelized Pear

Elevate your burger game with this gourmet Portabella Burger, featuring creamy smoked Gouda and sweet caramelized pears for a flavor explosion in every bite.

• 2 large Portabella mushroom caps
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe pear, thinly sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 2 slices smoked Gouda cheese
• 2 whole wheat burger buns, toasted
• 1 tbsp mayonnaise
• 1/2 tsp Dijon mustard

1. Preheat your grill or grill pan to medium-high heat. Brush Portabella caps with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 4-5 minutes per side until tender.
2. In a skillet over medium heat, melt 1 tbsp butter. Add pear slices and sprinkle with 1 tbsp brown sugar. Cook for 3-4 minutes, flipping once, until pears are golden and caramelized.
3. Place a slice of smoked Gouda on each Portabella cap during the last minute of grilling to melt.
4. Mix 1 tbsp mayonnaise with 1/2 tsp Dijon mustard. Spread on the toasted buns.
5. Assemble the burgers: bottom bun, Portabella cap with Gouda, caramelized pear slices, and top bun.

The combination of smoky Gouda and sweet pear transforms the humble mushroom into a burger that’s both luxurious and satisfying. Perfect for when you’re craving something a little special.

Tip: For an extra flavor boost, add a handful of arugula or spinach leaves to your burger for a peppery contrast.

Conclusion

We hope you’ve enjoyed exploring these 18 mouthwatering Portabella burger recipes as much as we loved rounding them up for you! Each one offers a unique twist on this vegetarian favorite, perfect for your next meal. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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