Name: {Oven Baked} Portobello Mushroom Burger
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 4 large portobello mushrooms; 1/2 cup olive oil; 1 cup beef broth; 2 Roma Tomatoes (- chopped); 3/4 cup Colby Jack Cheese (Shredded ); 1&1/2 tsp Marjoram Seasoning; 1/2 tsp salt; 4 hamburger buns ( split)

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Oven-baked portobello Mushroom Burgers are a healthy twist on the traditional burger. The portobello mushroom is a meaty mushroom that easily fills a hamburger bun. Packed with juicy tomatoes, melty cheese, and a savory blend of spices simmered in rich beef broth, this recipe brings comfort food vibes with a gourmet twist. If you like veggie burgers, you’ll love mushroom burgers.

Mushroom burgers are great for people who want a burger off the grill, but don’t want to eat meat. While this recipe is for a baked burger, you can also use a grill to prepare it. Some other great vegetables for the grill are zesty potatoes in a foil packet, spicy grilled street corn, and grilled naan margherita pizza.

What you’ll love about this recipe:

BOLD FLAVOR – The broth and spices are soaked into the mushroom burger, giving it a rich and bold flavor.
MEATLESS – This recipe while not entirely vegetarian is a great alternative to meat.
HEARTY – A satisfying and filling meal that will make you think you had an actual hamburger.

Ingredients You’ll Need

portobello mushrooms
olive oil
beef broth
Roma Tomatoes – chopped
Colby Jack Cheese Shredded
Marjoram Seasoning
salt
hamburger buns split

How to Make Mushroom Burgers

Preheat the Oven
Heat the oven to 425°F

Prep the Mushrooms:
Use a spoon to remove the gills from inside the mushroom gently

Baste:
Brush olive oil on both sides of the mushroom and place it stem side down onto a deep baking dish

Save extra oil for later

Broth and Bake:
Pour out half of the broth over the mushrooms and bake for 6 minutes

Filling:
While Mushrooms are baking, use a small bowl to mix the tomatoes, cheese, seasonings, and 1 Tablespoon of the remaining olive oil

Stuff and Finish:
Flip mushrooms over and fill with cheese and tomato filling

Bake for another 10 minutes or until cheese is melted and bubbly

Expert Tips

Look for large and firm portobello mushrooms. The larger the mushroom, the more filling it can hold.

Don’t Skip the Gills – Excess gills can make the mushroom soggy and reduce the space for filling.

Use a Deep Baking Sheet – The broth and mushroom juices will need room to spread out

Let them rest – Let the mushroom rest for a couple of minutes so the juices can redistribute and you don’t lose all of the juice in the first bite.

Variations

Vegetarian – Swap the beef broth for vegetable broth

Italian Style – Use zesty Italian dressing in place of broth, and add fresh basil to your burger

Spicy Southwest – Add chopped jalapenos, pepperjack cheese, and black beans. Drizzle with a southwest ranch dressing and serve with avocados.

Low-Carb Option – Skip the bun and wrap in lettuce

FAQ’s

What are some good marinades for portobello mushroom burgers?

Balsamic vinegar, soy sauce, and olive oil, beef broth with or without garlic, cooking sherry, olive oil, salt, and garlic, Worcestershire sauce, garlic powder, onion powder, and olive oil

How Do You Get the Gills Out of the Mushrooms?

Use a spoon to scrape the gills out of the mushroom. You can save the gills and cook them later. They are completely edible.

How Many Calories are in a Mushroom Burger?

Portobello mushroom burgers are a much healthier choice than a meat burger. Mushroom burgers are around 35 calories compared to 240 calories for some hamburgers

What are some good combinations for Mushroom burger toppings?

Goat cheese, basil pesto, and tomatoes
Caramelized onions with feta cheese and spinach
Cheddar cheese, tomatoes, and sweet onions
Colby Jack Cheese, Roma tomatoes, salt, and marjoram seasoning

More Vegetable Dishes You’ll Love