Back to RecipesPortobello Mushroom Burger
The vegetarian burger that doesn't need a patty — a whole portobello mushroom cap marinated in balsamic and herbs, grilled until juicy and meaty, topped with roasted red pepper, fresh mozzarella, and basil pesto. Substantial, satisfying, and beautiful.
Total Time
30 min
Servings
4
Cuisine
Italian
Rating
No reviews yet
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 4 large portobello mushroom caps
- Marinade: 3 tbsp balsamic vinegar, 2 tbsp olive oil, 2 garlic cloves, 1 tsp thyme
- 4 slices fresh mozzarella
- 4 roasted red peppers (from jar)
- 4 tbsp basil pesto
- 4 ciabatta buns
- Arugula
- Salt and pepper
Instructions
- 1
Marinate mushrooms in balsamic, olive oil, garlic, and thyme for 20 minutes.
- 2
Grill or pan-fry mushrooms 5–6 minutes per side until tender and juicy.
- 3
Add mozzarella in last 2 minutes to melt.
- 4
Toast ciabatta buns.
- 5
Spread pesto on both sides.
- 6
Top with arugula, mushroom with mozzarella, and roasted red pepper.
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🛒 Recommended Equipment
Cast Iron Skillet (12-inch)
Unbeatable sear — a lifetime investment
Instant-Read Meat Thermometer
Never over- or undercook again
Grill Tongs (16-inch)
Long-handled for safe grilling
Chef's Knife (8-inch)
The most important tool in any kitchen
Cutting Board (Large Wood)
Sturdy, gentle on knife edges
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