Portabella Burgers with the Works
Sink your teeth into these hearty and flavor-packed Portabella Burgers with the Works, a vegetarian alternative that's anything but ordinary. Juicy, marinated portabella mushroom caps take center stage, infused with a savory blend of olive oil, balsamic vinegar, soy sauce, and garlic powder for a rich, umami punch. Grilled to perfection and topped with gooey melted cheddar cheese, these mushrooms are nestled in toasted burger buns alongside crisp lettuce, fresh tomato slices, tangy pickles, and a touch of red onion for crunch. A generous slather of classic ketchup and mustard ties it all together, delivering a satisfying bite that’s bursting with layers of flavor. Quick to prepare and ideal for weeknight dinners or summer cookouts, these vegetarian burgers are a delicious crowd-pleaser that will win over even the most dedicated meat-lovers. Serve them alongside your favorite sides for a complete meal that’s both wholesome and indulgent. Perfect for those searching for "vegetarian burger recipes" or "grilled mushroom burger ideas"!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces portabella mushroom caps
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 pieces burger buns
- 4 pieces cheddar cheese slices
- 4 pieces lettuce leaves
- 4 slices sliced tomato
- 4 slices sliced red onion
- 4 slices pickles
- 2 tablespoons ketchup
- 2 tablespoons mustard
Instructions
Clean the portabella mushroom caps by gently wiping off any dirt using a damp paper towel.
In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, soy sauce, salt, and black pepper.
Brush the mixture generously onto both sides of the mushroom caps. Let them marinate for 10 minutes while you preheat the grill or skillet.
Heat a grill or non-stick skillet over medium-high heat. Place the mushrooms gill-side down and cook for 4-5 minutes.
Flip the mushrooms and cook for another 3-4 minutes. Add a slice of cheddar cheese on top of each mushroom during the last minute of cooking, allowing it to melt.
Toast the burger buns on the grill or skillet for about 1 minute until golden.
Assemble the burgers by placing a cheese-topped mushroom cap on the bottom bun. Add a lettuce leaf, a slice of tomato, a slice of red onion, and a pickle slice. Spread ketchup and mustard on the top bun, then place it on top.
Serve immediately with your favorite side dishes and enjoy!
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 27.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1088 mg | 84% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
