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
Cucumber Ribbon Salad
- 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
Carrot Slaw ( to simplify this, see notes)
- 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
Asian Guacamole
- 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
2 whole wheat buns, grilled
Optional additions- pickled ginger
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
Delish! My only problem was that the burger completely fell apart from all the moisture, so it was a big mess on the plate. I would def do it without the bun next time. And there will def be a next time!
Oh shoot- sorry about that.
Perfect! Amazing flavours, had to move the carrot and cucumber salads and make them sides but this just made it a full meal in my family’s eyes. Will definitely make this again, so fast and full of flavour!
Thanks Ilona!
Just found my husband’s favorite portobello burger. The only thing I did different was to use Mirin instead of oil. So yummy, thank you
Perfect!
So delicious and really quick prep! My husband is a big meat-eater and he didn’t miss the burger party at all!
Great to hear!
I have made this twice now and it’s awesome! Takes a little time to make but prepping ahead helps. Delicious!
Thanks so much Nicole!
Even with just big mushrooms
Super delicious and easy to make! I’m trying all of your recipes 😊
Very interesting. Will definitely try.
hi there, can you bake the portobellos? I do not have a grill….if so, what temp and time would you recommend? Thank you! My sister has requested these for her birthday coming up 🙂
I haven’t tried baking but I don’t see why not. If you do try, use parchment so they don’t stick, and will you let me know how they turn out?
These are SO GOOD!! My fiancé (who is a big meat eater) loves these. Told me to save the recipe so we could make them again. Wonderful flavor, and easy to make.
My husband loved these too! So glad you both enjoyed and thanks so much for rating!!!
Absolutely Delicious!!!!!
This was a hit with my family. I loved every bite of it. Thank you so much for all of your lovely recipes. They really inspire me to cook something other than my usual go-to’s.
I just borrowed the idea of using miso and oil to cover the mushroom. I don’t have any siracha so i used some habanero sauce I already had.
Worked out excellently! What a delicious idea! Also added granulated garlic and upped the amount of salt and pepper.
Absolutely loved this! Will be making this time and time again I’m sure 🙂
Yay Kim! thanks for the rating and comment. So happy you liked it!
Made this last night… so good, fresh-tasting, and satisfying! Thanks for the great recipe.
yay!!! Im so glad you enjoyed it!
Awesome Annelise! So glad you enjoyed them!!!
I am salivating at the pictures you posted of this burger! Cannot wait to make this at home. Looks delicious. Miso is such a great ingredient and I’m glad this recipe calls for it! Next time I hit the grocery store this baby is mine!
These taste amazing i served them with spicy oven baked sweet potato fries
Sounds perfect John! thanks for the rating and comment!
Dear Sylvia
Thanks for the vegan burger post!
Portabellos are in season so I decided to make vegan burgers! I didn’t have siracha sauce so I used my home made chilli sauce (comprising ground red chillies, shallots, ginger, garlic with rice vinegar, water salt and sugar) to season with the miso paste.
I also added shredded cabbage to the carrot slaw.
I was happy with the outcome! My son (who’s not crazy about mushrooms) remarked that the avocado spread, slaw and cucumber pickles made a great filling for the burgers.
Thanks for your fresh ideas and have a good week ?.
Susanna
Thanks Susanna! I am so glad you enjoyed this and that your son like it too!!!Appreciate you leaving a comment and rating! have a great week. xo
Absolutlely delicious!!!We all loved it!!! Thanks for all your great recipes with vegan options!
thanks Lisette! Glad you are enjoying!
This was just wonderful!
One thing I would like to mention is that when I print out the recipe, an ad shows up and cuts out part of it.
I don’t know if you can fix this or not.
Awesome- and thanks Im so happy you liked it! I will see what is going on with the recipe. 🙂
We made this tonight and loved it! Barb
We made these tonight and loved them! Barb
Thanks so much for the delicious recipe! My husband and I enjoyed it tremendously! I followed your recipe and it turned out to be so flavorful on many levels! We were lucky to buy some speciality burger buns at our local farmer’s market which didn’t hurt 🙂 A ‘do over’ for SURE!
Delicious!! The topping on the mushrooms transforms them to another level! Thanks Sylvia!
So glad you liked it!
Sounds amazing a must make