This vegan Portobello Mushroom Burger is so delicious that you will forget it’s actually healthy! Paired with vegan garlic aioli and fresh toppings, you will have a family favorite. So simple, you can grill in on the stovetop or outside on the bbq on a nice day. Now trust me, I have a huge collection of my favorite vegan burger patty recipes, but I always go back to these portobello steaks, I hope you enjoy them as much as I do!
Let’s make a Portobello Mushroom Burger!
First, we need to clean and gill the mushrooms. I just use a clean, highly damp, paper towel and wipe the mushrooms. Then I use a small spoon to de-step and scrape out some of the gills underneath. Marinate the mushrooms for at least 5 minutes up to 12 hours. You can prepare them the night before. If you are making the garlic aioli sauce (and I highly suggest you do) this can also be prepared a day ahead of time. Now these portobello steaks only need to cook for about 4 minutes on each side, so you will want to have any other side dishes or toppings ready to go!
Speaking of toppings, where do I start! Everybody has their personal favorites. As pictured in this recipe, I have Vegan Garlic Aioli, grilled red onion and fresh tomato and lettuce. I like to add some sriracha to the aioli for a little kick. You can make this California style and add sprouts and avocado. Or you can go cowboy and use bbq sauce, jalapeño and crispy onion stings, options are endless–and fun! When I have guests over, I like to do a little ‘burger bar’ and have the toppings available as a self serve. Whichever way you serve these up, it’s going to be a hit!Print
This vegan Portobello Mushroom Burger is so delicious that you will forget it’s actually healthy! Paired with vegan garlic aioli and fresh toppings, you will have a family favorite.
For the Portobello Steak
- 4 large portobello mushrooms, cleaned and gills removed
- 3 TBSP balsamic vinegar
- 3 TBSP vegan Worcestershire sauce
- 1 TBSP olive oil
- 2 garlic cloves, minced
- 1 tsp onion powder
- salt and pepper to taste
For the Burgers
- 4 buns
- toppings of your choice: tomatoes, lettuce, onion, avocado, sprouts, ect…
For the Vegan Garlic Aioli
- 1 cup cashews, soaked
- 1/2 cup water
- 2 tsp dijon mustard
- 4tsp lemon juice, about 1/2 a lemon
- 3 garlic cloves, roughly chopped
- 1/4 tsp salt
For the Portobello Steak
- Mix the balsamic vinegar, Worcestershire sauce, olive oil, garlic and onion powder together in a bowl. Please the mushrooms in a large zip lock back or a shallow dish, add the marinade and let sit for at least 5 minutes.
- Over high heat (either in a pan or on grill) cook the mushrooms for about 4 minutes each side. If using a grill, spray with some oil so they do not stick.
- When heated through, remove and they’re ready to serve.
For the vegan garlic aioli
- Soak the cashews in hot water for at least 5 minutes.
- Place the cashews and 1/2 cup water, mustard, lemon juice, garlic and salt in a blender and pulse for 30 seconds. Stop, scrapping down sides, taste and add more lemon or mustard if necessary. Pulse for another 30 – 60 seconds until reached a creamy texture.
- Put the aioli on the toasted buns, add the portobello steak patties, top with your choice of toppings and enjoy! Best served while still hot!
If you want a link for just the Vegan Garlic Aioli, you can find it here: Easy Vegan Garlic Aioli
The mushrooms steaks will keep in the fridge for about 3 days.
Nutritional content includes bun, garlic aioli and toppings as shown pictured.
Please let me know if you make these and what toppings you used! Make sure to PIN for easy reference.
- Category: easy
- Method: grill
- Cuisine: american
Keywords: vegan, portobello, garlic aioli, quick, easy, dinner