Grilled Portobello Mushroom Burgers

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  • 4 Portobello mushrooms, stems removed
  • 3/4 cup sake
  • 3 tbsp soy sauce
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • juice of one lemon
  • 4 crusty rolls
  • 1/2 cup watercress
  • grilled yellow and bell peppers (optional)
  • vegan mayo (optional)


Mix all marinade ingredients together. Place mushrooms (gills up) on baking sheet. Gently spoon marinade over mushrooms every 10 minutes for a half hour.

Using a grill brush, grease up your grill with olive oil. Preheat with medium or high heat.

Place mushrooms (gills up) on grill. Close lid and let mushrooms grill for about 5 minutes, lifting the lid to baste with marinade every few minutes. For cross-hatched grill marks, turn mushrooms 90 degrees and cook for about 3 more minutes.

Flip mushrooms over and cook for 3 minutes. Grill times may vary, so gently press where stems used to be. Once they’re soft and juicy, remove from heat and let rest for a few minutes. If using peppers, baste peppers with olive oil before grilling.

Arrange sandwich with watercress, peppers and mayo (if using). Enjoy!


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