Portobello Mushroom Burger With Greek Dressing

Marinated Portobello mushroom burger that’s imbued with white wine vinegar, minced garlic, sriracha sauce, Dijon mustard, olive oil, and minced garlic.

If you are looking to cut down on calories, look no further. This mushroom burger will not disappoint as it is cooked to perfection; topped with a quick homemade Greek dressing and all the good fixings to include tomatoes, red onions, and lettuce. Yum!

This burger is baked for 20 minutes and will make any meat lover go crazy.

Perfect for Meatless Monday!

Why this burger recipe work:

• Perfectly falls under the 30-minute recipe rule.
• It is vegetarian.
• The flavors will burst in your mouth.
• It is juicy, soft, tender, and guilt free.
• Great for Meatless Monday, or quick Saturday meal after running around with the kiddos.

How many calories are in a Portobello mushroom:

Again, no need to worry here. One more reason to enjoy this recipe guilt free – one medium mushroom has about 18 calories.

Can you eat the gills of a Portobello mushroom:

Yes, absolutely! You can eat the gills of a Portobello mushroom. However, the taste may be a little strong. The gills and stems can be saved to add on pizza or to make mushroom soup.

How do you clean a Portobello mushroom?

After removing the gills with a spoon and cutting the stem, I clean the mushroom cap with a wet paper towel and removed any dirt that was left over while packaging.

How do you know if a Portobello mushroom has gone bad:

Eat by date has a great article which explains when to know if a Portobello mushroom has gone bad. We typically cook our mushrooms within a few days of purchase.

How to make a mushroom burger with Greek Dressing:

The method is very simple. You will need the following items listed below.

To marinate the mushroom:

• 2 Portobello Mushroom, stems and gills removed and discard.
• 1 tbsp. white wine vinegar
• ¼ cup extra virgin olive oil
• 2 garlic cloves
• 1 tbsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. ground pepper
• ¼ tsp. sriracha sauce

For the Greek Dressing:

• 2 tbsp. olive oil
• 1 tbsp. lime juice or lemon juice
• 1 tsp. white wine vinegar
• Pinch salt and pepper (about ¼ tsp. each)
• 1 tsp. dry oregano leaves

Best side dishes for the mushroom burgers:

If you are looking for a great side to pair with the mushroom burger, below are some great options.

• Crack corn – The most addictive way to eat grilled corn.
• Fried pickles
• Pasta salad
• Grilled sweet potatoes
• Creamy Cole Slaw.

How do you cook a Portobello mushroom?

There are many ways to cook a Portobello mushroom.

• Try having Mushroom Soup
• Potato Gnocchi with mushrooms
• You may grill the mushroom
• You can stuff the Portobello mushroom
• If you love pizza, try the 10-minute Portobello pizzas

How do you know when a Portobello mushroom is done:

Depending on the method you choose to cook the Portobello mushroom, generally, it takes 25 minutes to cook a Portobello mushroom.

For the purpose of this recipe, after marinating the mushrooms, I baked the mushrooms for 20 minutes and adding pepper jack cheese in the last few seconds to melt the cheese.

How long do you bake stuffed mushroom caps:

Although this recipe is not stuffed as it is baked. To stuff the mushroom, simply follow the cleaning method mentioned above and spoon your desired mixture into each mushroom cap.

Savory Thought: “Dance to the beat of your own drum; whether the world likes your rhythmic movements or not.” – Matshona Dhliwayo

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Print Recipe

5 from 56 votes

Portobello Mushroom Burger

Marinated Portobello mushroom that’s imbued with white wine vinegar, minced garlic, sriracha sauce, Dijon mustard, olive oil, and minced garlic

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Main Dish

Cuisine: American

Servings: 2 people

Calories: 391kcal

Author: Savory Thoughts

Ingredients

To marinade the Portobello Mushroom Burger:

• 2 Portobello Mushroom stems and gills removed and discard.
• 1 tbsp. white wine vinegar
• ¼ cup extra virgin olive oil
• 2 garlic cloves
• 1 tbsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. ground pepper
• ¼ tsp. sriracha sauce

For the Greek Dressing:

• 2 tbsp. olive oil
• 1 tbsp. lime juice or lemon juice
• 1 tsp. white wine vinegar
• Pinch salt and pepper about ¼ tsp. each
• 1 tsp. dry oregano leaves

Instructions

Mushroom Burger:

• Using a small bowl, add the white wine vinegar, extra virgin olive oil, garlic cloves, Dijon mustard, salt, ground pepper, sriracha sauce. Mix well with a fork. 
• Using a wet paper towel, remove all the dirt from the mushroom including the gills. 
• Marinate the burger and set aside in a baking dish for 5-10 minutes.

Greek Dressing:

• Meanwhile, make the Greek dressing. In a small bowl, mix together olive oil, lime juice or lemon juice, white wine vinegar, Pinch salt and pepper (about ¼ tsp. each), and dry oregano leaves. I did not add garlic as it is already included in the marinade. 

Notes

Step-By-Step Photo Guide

Mix together the ingredients for the marinade. Set aside. 

Clean the mushrooms with a wet paper towel and remove gills and dirt. Set aside on a plate. 

Using a pastry brush, brush the marinade over the mushroom on all sides. Set aside to marinate. 

Make the Greek dressing using the ingredients listed above in the ingredient section under Greek Dressing. 

Cut your toppings, I used red onions and tomatoes. 

Bake the Portobello Mushroom Burger for 20 minutes. Add the pepper jack cheese in the last few seconds over the burger to melt the cheese. 

Grill or toast your burger bun, and add all the toppings. Finish by drizzling a spoonful of the dressing over the burger. Serve the additional dressing on the side with the burger. Enjoy. 

Portobello Mushroom Burger Tip:

• Melt the cheese in the last couple seconds of baking
• Using Pepper Jack cheese and or Greek dressing vinaigrette will take the burger to another level
• Using red cabbage will provide some crunch to the burger

Nutrition

Serving: 2g | Calories: 391kcal | Carbohydrates: 4g | Protein: 1g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 89mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 0.5mg