I have had portabella cheeseburgers at restaurants that have really lacked luster. The mushroom is too raw, lacks seasoning, and just doesn’t taste like a burger when you put it in a bun. This portabella cheeseburger recipe is different. Let me explain why.
First of all, this recipe is a two-step process that should be familiar to any cook. Marinade, then cook, preferably on a charcoal grill. The marinade starts to break down the mushroom, pulling out its moisture, and it adds plenty of savory seasoning.
Second, stuff the burger with a quality cheese to add fat (and flavor), like you would have in a beef burger. The charcoal grill adds some smoky flavor that really takes this recipe over the top.
On another note, this recipe is perfect for those flat mushroom caps that don’t stuff well because there is no outer lip to keep the stuffing in the cap. The cheese will stick when it melts, it might drip over the edge a bit, but that only adds delicious crusty cheesy bits on the sides of your burger.
Variations to the Portabella Cheeseburger recipe:
- A note on Worcestershire sauce: Many versions are now vegan (lack anchovies) because it is cheaper to make. Read the ingredients label and you likely don’t need to buy an expensive “vegan” version.
- Continue to brush the burger with marinade while it cooks. This is the glory of cooking vegetables, you would have to discard the marinade if it were meat, but here you can continue to use it without fear of contamination. Mushrooms can be eaten raw after all!
- Choose your bun wisely. I prefer a thin, more squishable bun for this recipe. The mushroom cooks down considerably, and a large, hefty bun just means that your burger experience is mostly bread.
- 4 large portabella caps, stems removed
- 2 TBS balsamic vinegar
- 1 TBS each: reduced sodium tamari (or soy sauce) and vegan Worcestershire sauce
- 2 garlic clove, minced
- ¼ tsp black pepper
- 4 oz quality cheese of choice, shredded is best (I used white cheddar)
- Buns, tomato, lettuce, ketchup, mustard, etc. for serving
- Whisk balsamic, tamari or soy sauce, vegan Worcestershire sauce, garlic, and black pepper in a liquid measuring cup. Place mushrooms in a zip top bag and pour the marinade overtop. Marinade for 30 minutes.
- Grill the mushrooms with the stem side down until the mushroom has released all or almost all its moisture, brushing occasionally with extra marinade. A charcoal grill is prefered.
- Flip the mushroom so the stem side is up and add cheese. Cook until the cheese is melted.
- Place on a bun with desired toppings.
