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Grilled Portobello Mushroom Burgers with Grilled Peppers

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Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers with Grilled Peppers

Jessica Braider
These burgers are so flavorful and juicy and are ideal for vegetarians when you are grilling burgers—but even the meat eaters will love them. Check out Aviva's video demonstrating how easy it is to prepare these delicious burgers.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 s


  • 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp. dried Italian seasoning or use a combination of dried basil and oregano
  • 1 Tbsp. minced garlic (4 – 6 cloves)
  • 1/4 tsp. black pepper
  • 4 portobello mushroom caps look for burger sized caps that are not too thick
  • 2 red bell peppers cut into quarters
  • 1 yellow onion sliced (optional)
  • 4 whole wheat buns (use wheat/gluten-free, if needed)
  • 4 slices Cheddar cheese 3 oz. total


  • In a measuring cup, whisk together the soy sauce, vinegar, oil, Italian seasoning, garlic and pepper.
  • Put the mushrooms and bell peppers in a gallon sized resealable bag, pour in the marinade, seal the bag and lay them flat to marinate them for at least 20 minutes and up to 24 hours, flipping occasionally (or use a flat dish with sides that will hold the mushrooms and peppers in one layer, and flip them occasionally).
  • Preheat the grill to medium-high heat (for indoor cooking instructions, see below).
  • Meanwhile, if you are using them, saute the onions in 1 Tbsp. of oil over medium-high heat in a heavy skillet for 8 – 10 minutes. For the last 2 minutes of cooking them, add the remaining marinade from the peppers and mushrooms to the onions in the pan, and when the onions are tender and golden brown, remove them from the heat (save the marinade for basting).
  • When the grill is hot, reduce it to medium heat, remove the mushrooms and peppers from the marinade, letting the excess drip off (save the marinade for basting), and grill the mushrooms for 6 – 8 minutes per side until they are tender and brown in spots, and grill the peppers for about 3 minutes per side, basting the reserved marinade with a pastry brush occasionally.
  • For the last minute, put the buns on the grill with the insides facing down to toast them.
  • Serve the burgers immediately, topped with the peppers, onions (optional) and cheese.

Indoor Cooking Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with foil, sprayed with nonstick cooking spray. Cook the mushrooms and peppers for 20 – 30 minutes, flipping once.


Do Ahead or Delegate:  Peel the garlic, make the marinade, cut the bell peppers, marinate the mushrooms and peppers, slice the onion if using, slice the cheese if necessary and refrigerate.
Tip: If you have any extra marinade you can freeze it to make the mushroom burgers again without needing to remake the marinade.
Scramble Flavor Booster: Serve with wasabi mayonnaise or other flavored mayonnaise and/or some crispy lettuce.
Nutritional Information per Serving (% based upon Daily Values): 
Calories 306, Total Fat 13g, 20%, Saturated Fat 5g, 25.5%, Cholesterol 22.5mg, 7.5%, Sodium 560.5mg, 23.5%, Carbohydrate 33.5g, 11%, Dietary Fiber 5.5g, 22.5%, Sugar 11.5g, Protein 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Gluten-Free, Grilling, Kid-Friendly, Kosher, Main Dish, Nut-Free, Sandwiches/Wraps, Spring, Summer, Vegetarian
Tried this recipe?Let us know how it was!
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