Craft an epic Portobello Mushroom Burger, loaded up with balsamic marinated mushrooms, Swiss cheese, roasted red peppers, microgreens and a secret special sauce! This super satisfying burger is perfect for a quick weeknight dinner or to serve at a backyard cookout.
If you feel intimidated by portobello mushrooms, don’t be! They’re actually just grown-up versions of cremini mushrooms, and they work in a range of dishes. Their thick, meaty texture makes them the ideal base for a burger!
Mushrooms are amazing vessels for marinades, soaking up all the savory umami flavors like a sponge. I prefer to marinate mushrooms for at least 30 minutes for the best flavor, but they can go as long as 12 hours. Toss together the marinade in the morning, and it’ll be ready for you at dinner time!
You can either grill the portobellos or cook them on the stovetop — I provided instructions for both! While the mushrooms are cooking, make the secret sauce, which is a chive aioli. Slather it on both sides of the bun before stacking the mushroom, Swiss cheese, roasted red pepper slices and greens or sprouts for some crunch.
Did you know Ohio is the top Swiss cheese producing state in the country? Just another reason to love this mushroom and Swiss burger.
If you love this recipe, you’ll be equally in love with my Smoked Swiss & Mushroom Grilled Cheese. My Hawaiian Roll Ham and Swiss Sliders are stacked with melty Swiss, too!
Portobello Burger with Swiss Cheese
- 15 minutes
- 10 minutes
- 55 minutes
- 4 sandwiches
For the Mushrooms:
4 portobello mushrooms, stems removed
2 tbsp olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp soy sauce
3/4 tsp Kosher salt
1/2 tsp ground black pepper
For the Aioli:
1/2 cup mayonnaise
1/4 cup roughly chopped chives
1 tsp Dijon mustard
1 clove garlic
squeeze of lemon
salt, to taste
For the Sandwiches:
4 slices Swiss cheese
4 brioche buns
1 cup mixed greens or sprouts
6 oz jarred roasted red bell peppers, sliced
- First, make the marinade. In a glass measuring cup, whisk together the olive oil, balsamic, garlic, lemon juice, and salt and pepper. Place the mushrooms in a zippered bag or shallow dish and pour the marinade over the top and undersides of the mushrooms. Cover and refrigerate, marinating for at least 30 minutes or up to 12 hours.
- Meanwhile, make the aioli. Combine the mayo, chives, Dijon, garlic and lemon in a food processor. Pulse until the chives are broken up into smaller pieces, stirring and scraping the bowl as necessary. Alternatively, chop the chives into small pieces with a knife and stir everything together in a bowl. Taste and season with salt as needed.
- To grill the mushrooms: Start with clean and oiled grates and preheat the grill over high heat. Use tongs to transfer the mushrooms directly to the grill. Grill undisturbed for 3-4 minutes per side, or until mushrooms take on a rich, brown color. Place cheese slices on the mushrooms for the last minute of cooking time.
- To pan-fry the mushrooms: Brush a grill pan with a little oil, then heat over medium high heat. Add the mushrooms and cook undisturbed for 3-4 minutes per side or until mushrooms take on a rich brown color. Place cheese slices on the mushrooms for the last minute of cooking time.
- To serve: Spread each side of the brioche bun with the prepared aioli. Layer with the grilled mushroom and cheese, sliced bell peppers and sprouts. Sandwich together and enjoy!