Portobello Burgers with Roasted Onions

Tuesday, August 7, 2012


A little while ago I promised you some roasted portobello burgers once it got cooler. It is only slightly cooler, but I couldn't resist because this is probably one of our favorite meatless burger alternatives.


Portobello is a very flavorful, meaty mushroom which makes it a good base for a burger. Its texture is firm, so it can withstand and be much improved by potent marinades that you would for instance use to marinade a steak, with ingredients like garlic, balsamic vinegar, rosemary, among others. In this recipe I used a balsamic vinegar and olive oil mixed with a few spices, but as always, feel free to experiment with your own seasonings.


The roasted onions go really well with the portobello burgers. I was going to top these off with some mozzarella cheese and a few toppings like tomato or pickles, but Tony - who had been patiently waiting while I was photographing these - finally came in the room seemingly hungry. So I quickly finished up before these got cold and we just gulped them down as they were, with a little ketchup. Nothing else was needed.


Portobello Burgers with Roasted Onions
(Serves 2)

You will need:
2 large portobello mushrooms
1/3 cup (79 ml) balsamic vinegar
2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp paprika
A quarter of red onion, sliced into circles
Burger toppings and buns

1. Carefully trim off the stems at the base of the mushrooms. Discard the stems or use them elsewhere, leaving only the caps. Carefully rinse the caps under a trickle of water, gently rubbing off any dirt with your fingers so as not to rub off the skin.
2. In a measuring cup, combine balsamic vinegar, olive oil, garlic, parsley, salt, pepper and paprika. Pour a bit of the marinade over the gills of the mushrooms. Place the mushrooms gill side down together with the onion slices in a flat-bottomed dish and pour the rest of the marinade over them. Cover and refrigerate for 40 minutes to 1 hour.
3. Preheat the oven to 400ºF/205ºC. Line a baking sheet with foil and grease with a bit of olive oil. Place the mushrooms, gill side down, along with the onions on the baking sheet and cover with foil loosely. Bake, 30-40 minutes, until the mushrooms are tender. Serve on buns with the onions, along with your preferred burger toppings.


  1. I never thought of marinating portobellos, that is really a great idea. Sometimes I really think I could go vegetarian for a while. Excellent pictures Kat! I end up eating much of my food colder than I should.

  2. Yay, portobello burgers--those look so great! I live with a mushroom-hater, so the portobello burgers are few and far between at our house. I should probably set myself up for some solo mushroom lunches during the week!

  3. They look so yummy! Sadly, it's not so easy to get portobellos in Germany... :( I really don't know why. I've substituted them with big mushrooms so far, but that's probably not the same?

  4. Portobello burgers are my favorite! I usually prefer one of these over a packaged veggie burger. These look delicious!

  5. These look stunning and sound super delish. Roasted onions especially. We could easily do this with oister mushrooms too! Nom nom.

  6. I love these! Thanks for the recipe.:D

    - Marie

  7. Oh GOD that looks good...! ::drools:: I love mushrooms and I've only once had a mushroom burger while fasting (otherwise I'm a beef burger girl, but quality beef, quality burgers, not McDonald's crap ::shudder::)...I'll have to revisit the 'shroom burger with this yumorama recipe!

  8. This makes me hungry! Just the way I like it!



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