This Asian-style, grilled, vegan 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 1x
- 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
These are super yummy—every bit as tasty as a meat burger and definitely better than a Beyond Burger! You’ll enjoy every bite and even feel good after eating it! We’ll be having these a lot this summer.
Oh Thanks Tonya!xo
Great recipe, we really enjoyed it. We don’t eat bread so we didn’t bother with the bun- just a stack. Delicious thou perhaps a bit too much salt overall. I’d cut the salt in the guacamole next time.
thanks for the feedback!
WOW! Another home run! We didn’t want to eat buns due to the carbs, so we just stacked everything on top of the portabella and ate it with a knife and fork. It was so beautiful I had to take a picture. And, what a great combo of subtle flavors and textures! We just became vegan lifers. Thanks for helping our transition to be more fun and tasty! We owe you a great deal for your inspiring recipes! To health! <3
Thanks so much Marti!
Wonderful. I love the easy combinations of flavors for the marinades and sauces. The Asian Guacamole is amazing, so light and fresh tasting. Definitely a keeper!
Thanks Marie- so happy you liked it!
I agree! I had never thought of Asian guacamole and it was fabulous. Now I’m wondering if we can make Asian hummus. 🙂
Absolutely! Play with Edamame (instead of chickpeas) or Hummus with Furikake on top. 🙂
Another absolutely delicious recipe! I only had regular cucumber and that worked perfectly fine, I just used a potato peeler to create the ribbons since I’m sans mandolin. The flavor combination on these burgers is divine. I doubled the recipe knowing my husband and I would want to have it for dinner as well, and I was right.
Oh perfect! Glad you liked- yes veggie peeler is handy here!
This was by far the BEST burger we’ve had without meat. It was so dang delicious. We marinated the mushrooms for a few hours and wow. The next day I still keep dreaming about it. Please make this recipe!!
Great to hear!
This is my new favorite sandwich! A flavor bomb in your mouth! I let each component marinate for at least and hour to let the flavors develop and I put some crushed chili flakes in the cucumbers and carrots because I like a little extra kick. I used a grill pan for the mushroom. I would say to be sure to cut the carrots in match sticks. I was lazy and grated the carrots and they were very soft. They tasted great but had no crunch or texture
thanks Tammy- you can also usually buy matchstick carrots!
These burgers tantalize the taste buds. It went down a treat – and adding the miso is such a great way to create that Asian-style palette. Will be making these again for sure! Excellent stuff.
We loved this recipe! I used a soy free miso, but followed the recipe as written. We will have this again for sure. It would be a great meal for entertaining friends once we are back to in-person social time again. Thanks for the healthy, delicious recipe!
This one hit it out if the park! Wow! What great flavor! Its hard to learn to be plant based but with recipes like this becoming vegan is a culinary adventure!
The carrot cucumber slaw and Asian inspired guacamole were such an impressive accompaniment to the portobello. I am snacking on the carrot cucumber slaw as I write this. So yummy! Maybe just a little less sesame oil in the guacamole. Other than that we are going to make these again and again!
This is SO delicious! Thanks so much for this great recipe- it is a keeper!!
Would it be possible to make this without a grill?
Yes. You could roast the portobellos in the oven, or use a grill pan on the stove.
SO DELICIOUS! Can’t believe how easy this was to make also!
This burger was AMAZING. Start with letting the portabello marinate! I was frustrated when I made this that the sauce for the carrots and cucumbers is the same and I wasted time making two small batches of the same sauce. But if you’re thinking about making this, do it! SO good!!
Fantastic! Soooo tasty and flavourful. Great recipe
Continue your great work.
I omitted the sugar simply because I don’t cook with it
I had this last night absolutely loved it nice flavours and I didn’t miss the meat at all
So delicious. Prepped the carrots and cucumber the night before to let them really marry and I couldn’t believe how good it was. This is a keeper.
These are so delicious and they are so quick and easy to make!
This was my first Feasting at Home recipe, and it was fantastic! The only changes I made were to grate the carrots for a finer slaw, and I made my own hamburger buns. My husband said this was the best “burger” I have ever made. I agreed, they were so flavorful and juicy. I will definitely be adding this recipe to my dinner repertoire.
Awesome Zoey!
Made for our vegan friends last night and it was a hit! Made everything as is and loved it. Looking forward to trying more of your recipes.
These are absolutely wonderful! Full of flavor and balanced. We will be making these on a regular basis for sure!
Oh my goodness – this is one fabulous burger. It’s the 2nd time we have cooked it and it’s scrumptious. There is absolutely the right balance of spices and texture. My next challenge is getting my husband to enjoy it – he stuck to his beef burger….. I working on it!
Haha! Good luck. 😉
This was amazing & so fast! Thank you!
Delicious! Made this for lunch today. Very hearty and filled with yummy vegetables. My husband was skeptical about subbing portobello for a usual beef burger but was pleasantly surprised. He says it’s a keeper!
Can you cook this on a pan instead on a stove? If so, how?
I would just pan-sear, over medium heat. Or do you have a grill pan? That may work better?