Portobello Mushroom Burgers

I like your intro to this post a lot. Vegan food doesn’t have to be a “substitute” for some non-vegan counterpart; it can stand on its own merits. It wouldn’t make sense to claim that a mushroom tastes like ground beef!
I tend to resist calling foods “fake” for that very reason–I think it takes away from that food’s own unique goodness. But at the same time, it’s useful to use analogous words (like “chicken nuggets” or “mayonnaise”) to describe a type or style of food/flavors/textures that you are trying to achieve. Sometimes if I’m making something for a non-vegan (for example, pasta with “alfredo” sauce), I’ll tell them I’m serving “pasta with cashew sauce; the texture is similar to an alfredo sauce.” That way, they have a point of reference but can also appreciate the sauce’s own unique flavor and ingredients.

Yum! Those burgers look so tasty and filling! Just my kind of meal! Also, I love the way your hair looks in this photo, it’s so stylish and ideal for summer!

My non-vegan boyfriend and I went to a vegan restaurant for Valentine’s Day. He order some fake chicken drumstick things and was really disappointed. “They taste like bad chicken!” I had to explain (while stifling a giggle) that vegans don’t actually remember what real chicken tastes like so we don’t really notice how close it is to real chicken. His expectations were for real chicken, so he was disappointed.

He has since learned and now LOVES vegan food – he makes falafel better than I do! Now we call burgers for what they are – black bean burgers, masala burgers, mushroom burgers – because they aren’t MEAT burgers. And they’re much more delicious for it!

When I was a vegetarian, the only fake meats that passed my test were Quorn chick’n strips and Morning Star sausage links. All others had that fake smoke flavor and were just off in texture and flavor. I much prefer subbing in veggies like this. So much better.

I’m terrified to try a mushroom burger for some reason. I really want to and so I might use your recipe. The comments you included from your BF and sister sold me! 🙂

We make portobello burgers quite often, we love them. Top it with a tomato slice, spinach, and cooked onion… oh yum! My husband grilled some portobello tops at his aunt’s barbecue in May and they were a hit even among the meat eaters.

We don’t eat fake meat. On occasion we’ll get Go Veggie vegan cheese but not too often as we try to stick to real, whole food, not fake stuff.

To me, fake meat tastes best when homemade, and you call it by its proper name. For example, instead of “chik’n,” frozen tofu, or seitan instead of “meate.” That way, there’s no sense of being poorly tricked.

I feel the same way about vegan “meats.” They shouldn’t be looked at as substitutes for real meat. Of course they’re not going to taste the same as meat! Nothing but animal flesh is going to taste like animal flesh. I’m an omnivore who’s always loved tofu and tempeh, but I’ve never bothered with things like “chick-un” or any of the other highly processed, chemical-laden meat substitutes. Too weird. Tofu and tempeh aren’t pretending to be anything they aren’t. “Tofurkey” on the other hand…well, you see what I mean. It’s trying to be turkey. Wannabes are never cool! 😉

Katie, thank you, thank you for the entree recipe. Please keep them coming in your blog. I love your site, and want to build my whole meal around your recipes. Later this summer I will start blogging again, and I would love to link to your website as I prepare your recipes. You are the best!

The vegan Boca burgers are not anywhere near what a burger tastes like, but I’ll eat them if I have to. The best meat substitutes I’ve ever eaten are Trader Joe’s soy chorizo and Gardein “chicken” tenders. I still get a little freaked out when I eat them because I feel like I’m eating meat!

Omw! You are crazy crazy beautiful katie! I love all your recipes, I just don’t ever have the time to try them all! And I love the fact you have all the nutritional values, makes life that much easier personally for me! Thanks sooo much! And I’m defo ganna make these “burgers!” They look scrumptious(like all your recipes 😉 ) I get soo excited everytime you have a new post! LOLZ recipe geek 😀

I think “fake meat” is great. I’m a vegetarian, I call it “fake meat” all the time and I don’t particularly care what others (carnivores or other vegetarians) think of the label I use for it. I don’t miss the taste of real meat, but I enjoy the taste of Morningstar and Trader Joe’s so I eat them. I would probably eat them if I was a meat-eater anyway.

Portobello burgers are great, especially with spicy brown mustard and carmelized onions!

Are those your homemade sweet potato french fries in the picture with the portabella mushroom sandwich? They look like they have a coating on them. I tried making your french fries and although they tasted really good, they were not crunchy and definitely didn’t look like the ones in your picture with the sandwich!!

What’s the purpose of removing the gills? I always find them to be flavorful when I make portabellas, and I’m sure they have some good nutrients in them!

This is not the first of your recipes I’ve tried, and it’s another winner. It really does taste like a burger. I have to say, though, the big thing I miss now that I’ve gone vegan is the texture of meat. And, in general, the portobello burgers I’ve had are too “juicy.” I’m sure it’s because the water isn’t cooked out. I’m wondering if it would help to cook it on a George Foreman grill (or something similar). That way, it’s being pressed down as it cooks so more of the excess liquid kicks out. What do you think?

Portobello mushrooms or portabella mushrooms as they are more rightfully called, which range between four and six inches in width, are large enough to be a delicious filling in hamburger buns. Barbequed Portobello mushrooms are juicy and mouthwatering and the garlic and thyme used in these Portobello burgers really bring out the rich mushroom flavor. Once you have removed the dark gills of the Portobello mushrooms with a spoon, you are ready to generously brush the mushroom caps with the oil mixture. You can serve these grilled Portobello mushrooms as they are, in the bun, or you can add a little mayonnaise or salsa for some extra flavor.

Aw, you look so pretty!! Nice to see your lovely face! 🙂 Thanks for this recipe… you never disappoint!

These mushrooms were amazing! Such terrific flavor, my carnivores gobbled them up and asked for seconds. Thank you, Katie, for another great healthy recipe.

These were fantastic; they had the perfect favor and texture! I used the four-serving marinade to make only two burgers, however, and let them soak for about 5 hours. I’m unsure if it was due to either of these two factors or if mushrooms naturally do shrink, but my mushrooms shrank A LOT upon grilling – they were like sliders! Nevertheless, I’ll make sure to buy bigger mushrooms next time!

Great page. I’m always happy to see portabellas being talked about as a great alternative to beef, or hamburgers in particular. Because, these mushrooms are probably the most delicious food product known, yet, undiscovered by so many. I don’t know about you, or other people, but to me, portebella mushrooms are right up there with chocolate, as far as fantastically delicious flavor is concerned. It’s different from chocolate of course, quite a bit more subtle, yet they have such a wonderful texture, and sort of a developing flavor, as they are slowly eaten and enjoyed. People have asked me, who do not like mushrooms, what do they taste like? Well, it’s like a rich, buttery earthiness, with woody tones, a delicious nuttiness, and a meaty heartiness, or texture.