Portobello Mushroom Burger Paula Deen
Elevate your burger night with Paula Deen's Portobello Mushroom Burger, a hearty and flavorful vegetarian delight that even meat lovers will adore. This recipe features meaty portobello mushroom caps marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and smoked paprika, then grilled to tender perfection for a smoky, charred flavor. Served on toasted burger buns with creamy mayonnaise, crisp lettuce, juicy tomato slices, sweet red onion, and an optional layer of melted cheese, this dish offers a perfect balance of textures and tastes. Ready in just 25 minutes, these juicy mushroom burgers make a quick, satisfying meal that pairs beautifully with sweet potato fries or a light salad. Perfect for grill season or your next cookout, this recipe is sure to become a crowd-pleasing favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 pieces Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 4 pieces Burger buns
- 4 tablespoons Mayonnaise
- 4 pieces Lettuce leaves
- 1 medium Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 4 pieces Cheese slices (optional)
Instructions
Clean the Portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills using a spoon if desired.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, black pepper, and smoked paprika to make the marinade.
Place the cleaned mushroom caps in a shallow dish and brush both sides generously with the marinade. Allow the mushrooms to marinate for at least 10 minutes, flipping them halfway through.
Preheat a grill or a grill pan over medium heat. Lightly oil the grates or pan to prevent sticking.
Grill the marinated Portobello mushroom caps for 4-5 minutes per side, or until they are tender and have grill marks. If using cheese, place a slice on top of each cap during the last minute of grilling to allow it to melt.
Toast the burger buns lightly on the grill or in a toaster if desired.
Spread 1 tablespoon of mayonnaise on the inside of each burger bun. Layer the bottom bun with a grilled mushroom cap, lettuce leaf, tomato slice, red onion slice, and the top bun.
Serve immediately with your favorite sides, such as sweet potato fries or a fresh salad.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 254 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 585 mg | 12% | |
*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.
