This Asian-style, grilled, miso Portobello Mushroom Burger is full of delicious umami flavor! It’s slathered with Asian-style guacamole and topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious, vegan. Video!
Oh my goodness, this Portobello Mushroom Burger is so delicious! A flavorful umami bomb! Portobello mushrooms are brushed with a Miso-Sesame-Sriracha marinade, then grilled or roasted until perfectly juicy and tender.
They are layered up with a Japanese-style cucumber ribbon salad, a carrot slaw (or Asian Slaw) and the best part, an Asian style avocado spread for the buns- seasoned with ginger & sesame, (aka Asian Guacamole). Full of flavor… and totally vegan!
Portobello Mushroom Burger | 60-Second Video
Why You’ll Love This
- Delicious umami flavor: Portobello mushrooms are grilled with a Miso-Sesame-Sriracha marinade.
- Vegan: Just nutrient-rich veggies packed between the buns!
- Easy to make! Simply make the marinade, cucumber salad, carrot slaw, and guacamole, grill the mushrooms, and assemble.
Portobello Mushroom Burger Ingredients
- Portobello mushrooms: Find large ones. You can grill or roast them.
- Miso: Any color works.
- Sesame oil: You will need toasted and regular for this recipe.
- Sriracha: Varies is heat level depending on brand.
- Turkish cucumbers: Cut length-wise into ribbons, using a mandolin.
- Scallion: Sliced diagonally.
- Sugar: Adds just a hint of sweetness to balance the flavors.
- Rice vinegar: An essential bit of acidity for a few different components in this recipe.
- Sesame seeds: Some need to be toasted, some regular.
- Matchstick carrots: Or use grated.
- Avocado: Find an extra large one.
- Ginger: Finely chopped, or use ginger paste.
- Chili flakes: Brings a bit of heat to the Asian Guacamole.
- Whole wheat buns: They taste amazing when grilled. You can also use Sourdough Buns!
- Pickled ginger: Optional, but a delicious garnish.
How to make Portobello mushroom Burgers
Prepare the marinade. Prep the grill by brushing the grates with olive oil or another type of oil. Preheat the grill or oven. (See notes for roasting in oven.) Using a fork or mini whisk, mix the miso, sriracha, sesame oil, and pinch salt and black pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
Make the cucumber salad. Using a veggie peeler or mandolin, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks.) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.
Make the carrot slaw. Place the carrots in a small bowl, toss with dressing ingredients. To save time you can combine both the carrots and cucumber (and double the dressing) and serve them together in one bowl. I prefer them separate, just for “prettiness”, but it’s not essential. 🙂
Make the Asian Guacamole. Place everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn’t have to be smooth. Sprinkle with sesame and chili flakes.
Grill the portobello mushroom caps, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Place directly on the grill, don’t use a grill pan.
Grill the Buns.
Assemble the burgers. Spread buns with a generous amount of Asian Guac, the “sauce.”
Place the grilled portobello mushrooms- gills side up on top (to catch all the flavorful juices).
Then mound with cucumber ribbon and carrot salad, a little squeeze of sriracha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers. Enjoy immediately!
What to Serve with Portobello Mushroom Burgers
- Sweet Potato Fries
- Grilled Potatoes
- Grilled Potato Salad
- Spirulina Sea Salad
- Watermelon Shiso Salad
- Grilled Tofu (for some extra protein!)
- Grilled Veggies
FAQs
You can serve the burgers open-faced and skip the top bun, or you can skip the buns altogether (for less carbohydrates or to make gluten-free) and serve on top of sturdy lettuce or in between collard greens.
Wash the mushrooms prior to cooking to get rid of any dirt, and make sure to pat them dry thoroughly to avoid excess liquid. Leave the caps (stems) on.
Yes- this is why we brush the marinade on the mushrooms first before assembling the other components. By the time you’re ready to grill, the mushrooms should have marinated for enough time. But if you have the extra time, you can marinade them for 30 minutes or longer for even more flavor!
Sliced onions, pickled red onions, or pickles. While tomato, cheese, mustard, ketchup, or your favorite vegan cheese would go well on a more American-style burger, these toppings aren’t well-suited for this Asian-inspired version!
Storage
This recipe is best enjoyed right away, however you can save extra portobello mushrooms in an airtight container in the fridge for up to 4 days. Avoid assembling them if you plan to save leftovers. You can save extra cucumber ribbon salad and carrot slaw, but the guac is best made fresh, unless eating it the next day.
The easiest way to reheat the mushrooms is to warm in the oven at 350F.
This is my favorite portobello mushroom burger, and I can’t wait for you to try this and tell me what you think!
xoxo
More Recipes You Might Like
Portobello Mushroom Burger
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 2
- Category: Vegan, main, sandwich
- Method: grill
- Cuisine: Japanese, Asian, american
Description
This Asian-style, portobello mushroom burger is full of delicious umami flavor! It’s lathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!
Ingredients
- 2 large portobello mushrooms
- 1 Tablespoon Miso ( any color)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- pinch of salt and pepper
- 2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin– see notes)
- 1 scallion, sliced at diagonal
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame seeds
- 1 1/2 cups matchstick carrots ( or grated)
- 1 scallion
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame seeds
- 1 extra large avocado, cubed
- 1 teaspoon finely chopped ginger ( or use ginger paste)
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon salt and pepper
- pinch chili flakes and sesame seeds
Instructions
Preheat the grill or oven. ( See notes for roasting in oven) Using a fork or mini whisk, mix the miso, sriracha, and sesame oil ….& pinch salt and pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
Using veggie peeler or mandolin, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.
Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine both the carrots and cucumber (and double the dressing) and serve them together in one bowl – but I prefer them separate, just for “prettiness”, but it’s not essential. 🙂
Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn’t have to be smooth. Sprinkle with sesame and chili flakes.
Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.
Assemble the burgers….spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriracha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.
Eat immediately.
Notes
Portobellos can also be roasted in a 400 F oven- gills up, for 15 minutes, flip, and roast 5 minutes more.
For a lighter meal you could serve these open-faced, with knife and fork without the top bun.
To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl – but I prefer them separate, just for “prettiness”, but it’s not essential. 🙂
Nutrition
- Serving Size:
- Calories: 415
- Sugar: 12.7 g
- Sodium: 701.6 mg
- Fat: 21.2 g
- Saturated Fat: 3.2 g
- Carbohydrates: 48.1 g
- Fiber: 12.9 g
- Protein: 6 g
- Cholesterol: 0.5 mg
This is a favorite. The flavors are well balanced and harmonious, but still punchy. Made mine as a bowl, kiddos as a fresh wrap, added miso pickled eggs. So good!!!
Love it Jaeden! Appreciate you taking time to review.
I’ve made this multiple times both on bread and on lettuce. Delicious flavors that meld together beautifully.
Glad you enjoyed Ana!
My hubbie and I LOVE these burgers! Have made them several times and they never disappoint. Thank you for making it easy to be vegan! So many great vegan and vegan-adaptable recipes on this site.
Thanks so much Leah- appreciate all your comments and feedback!
Excellent recipe! I was surprised how filling these were. And the Asian guacamole was a great idea! Will definitely make again.
Awesome to hear Mary!
These burgers are the best!
So glad you are enjoying Jennifer!
Wow! What a delight. Because of the weather, we cooked the portobellos on the stove, and they were great. We had to eat with fork and knife. Loved!
Glad you were able to make it work!
What a surprise! Incredible taste and texture! Delicious!!!!
Happy you liked them Karen!
I thought the bun was a bit dry. I would do open face next time.
Shoot- sorry to hear that Nicole. It’s a pretty juicy one in general, I wonder if it could have been the bun itself?
Fantastic! Another winner from Sylvia! Love the color, texture and the flavor is a surprise! We love it! Thanks Sylvia!
thanks so much Karen!
Can’t find miso paste can I leave it out or replace with something else
Hi Pina- How about using soy sauce- maybe just 3/4 tablespoon.
This recipe was absolutely delicious! Super simple, very few ingredients, under 15 minutes. Amazing! Thank you so much.
Great to hear!
Wonderful flavor and textures, a winner at our house.
Sherry, thanks so much!
Delicious combination of flavors and textures.
Thanks so much and happy you enjoyed!
One of my favorite recipes on this blog and easily the best mushroom burger that I’ve had. The miso marinade is incredible! My husband and I look forward to making this every summer. I recommend doubling it and saving the left overs for bowls over rice.
Fantastic Susie! The rice bowl is a great idea.
Hi! what do you mean by “anal” in step 5?
Typo 🙂
Soooo good! My husband and I love Portobello burgers and have never had one this good. The umami flavor of the mushroom pairs so well with the fresh veggies (especially when they’re straight from the garden). Right after the first bite we knew this recipe would be a “keeper”. Highly recommended!
Great to hear Monica- thank you!
Now I want Asian guacamole every day. Thank you. Your recipes never disappoint!
Haha! Love it Allison! 😉
Ooh, this was so good- great range of flavors and textures unlike anything I’ve ever tasted. I used a slaw mix instead of carrots, but followed the recipe as is. A keeper for sure, and enjoyed by all, even the meat eaters.
Awesome!
I’m a vegetarian but my family is not. I served this entire meal as our 4 th of July Barbecue- it was fabulous and no one missed the meat. I served it with the Asian slaw. For starters I made veggie spring rolls with peanut sauce to set the mood and of course drinks. Thanks for a wonderful meal!!!
thanks Debra!
Bought soybean paste instead of miso by mistake…will that work? If so how much should I use…it seems extremely salty.
Ahhhh! Shoot Mari! I’ve never tried it. Miso is salty too though. Maybe start with half, add more to taste?
So delicious and so much flavor! I made these three days in a row. I can’t wait to try more of Sylvias recipes.
Thanks Jill!
I’m looking forward to making this! What would I serve as a side dish?
How about something light like Asian Slaw, or baked sweet potato fries?
You really don’t need a side with this recipe. However, I served it with speared cucumbers and extra guacamole for dipping. A red or yellow bell pepper and cherry tomatoes would be good for dipping also.
I’d serve steamed edamame in the shell, tossed in a tad of butter and light salt.