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Grilled Portobello mushroom burger with charred Portobello cap, creamy avocado, fresh arugula, and soft brioche bun on a wooden board, served with crispy sweet potato fries and tangy aioli. Healthy vegetarian burger recipe with juicy mushrooms and peppery greens.

Grilled Portobello Burgers with Avocado and Arugula

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Sink your teeth into these Grilled Portobello Burgers with Avocado and Arugula, a juicy, meaty, plant-based delight that satisfies every craving. Perfectly marinated Portobello mushrooms deliver rich umami flavor while creamy avocado and peppery arugula create a symphony of textures and tastes. Ideal for vegetarians, vegans, or anyone looking for a healthier burger alternative, this recipe is quick, easy, and bursting with wholesome ingredients.

  • Total Time: 25 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large Portobello mushrooms (about 4–5 inches wide)
  • 3 tbsp olive oil (extra virgin recommended)
  • 2 tbsp balsamic vinegar (aged preferred)
  • 2 cloves garlic, freshly minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • Salt & black pepper (sea salt and freshly ground pepper)
  • 2 ripe avocados
  • 2 cups fresh arugula (baby arugula works well)
  • 4 whole-grain or brioche buns
  • Optional toppings: balsamic glaze, vegan mayo, caramelized onions

Instructions

  1. In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, minced garlic, smoked paprika, thyme, salt, and pepper. Place Portobello mushrooms in a shallow dish or resealable bag, pour the marinade over them, and coat thoroughly. Marinate for at least 15 minutes (up to 1 hour for deeper flavor).
  2. Preheat grill or grill pan to medium-high heat (375-400°F). Brush the grill lightly with remaining 1 tbsp olive oil. Grill marinated Portobello caps gill-side down first for 4-5 minutes, then flip and cook for another 4-5 minutes until tender and juicy. Let rest for 2 minutes.
  3. Toast buns lightly for 1-2 minutes until golden. Place a grilled Portobello mushroom on the bottom half of each bun, top with sliced avocado, and add a handful of fresh arugula. Add optional toppings like balsamic glaze, vegan mayo, or caramelized onions if desired.
  4. Close burgers with the top bun and serve immediately. Pair with sweet potato fries, a fresh salad, or grilled vegetables for a complete meal.

Notes

  • Select large, firm Portobello caps with intact edges for the best texture.
  • Marinate mushrooms for at least 15 minutes, but longer marination enhances flavor.
  • Grill on high enough heat for char marks but avoid burning.
  • Toasting buns adds texture and prevents sogginess.
  • Add cheese during the last minute of grilling if desired (mozzarella, provolone, or vegan options).
  • Pat mushrooms dry before marinating if they’re particularly wet.
  • Author: Luna Saunders
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Vegetarian, Vegan-Friendly
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 burger
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 380 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 8 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Find it online: https://mealsmom.com/grilled-portobello-burgers-with-avocado-and-arugula/