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Vegetarian All-American Portobello Burgers

  • 20 m
  • 20 m
Carolyn Malcoun
“Portobello mushrooms stand in for meat patties in this recipe for veggie burgers with all the fixings. Mushrooms are a source of glutamate, a naturally occurring compound that gives the fungi their umami flavor. But to really give these "patties" a savory boost, we brush them with steak sauce. Add a simple side salad or some grilled veggies for a satisfying and easy dinner on the grill.”


    • 4 portobello mushroom caps, gills removed if desired
    • Cooking spray
    • ¼ teaspoon ground pepper
    • 2 tablespoons mayonnaise
    • 1 tablespoon ketchup
    • 1 tablespoon sweet pickle relish
    • 4 teaspoons steak sauce
    • 4 slices American cheese
    • 4 whole-wheat buns, toasted if desired
    • 1 cup shredded iceberg lettuce
    • 4 large tomato slices
    • Thinly sliced red onion & pickles (optional)


  • 1 Preheat grill to medium-high.
  • 2 Coat mushrooms with cooking spray and sprinkle with pepper. Grill, turning occasionally, until tender, 10 to 12 minutes total.
  • 3 Meanwhile, mix mayonnaise, ketchup and relish in a small bowl.
  • 4 Transfer the mushrooms to a plate and pat dry with paper towels. Brush with steak sauce and top the gill side of each mushroom with a slice of cheese. Return the mushrooms to the grill and cook until the cheese is just melted, about 1 minute more. Serve on buns with the sauce, lettuce, tomatoes and onion and pickles, if desired.
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