Portobello Cheeseburgers Recipe | Vegetarian Times Skip to main content

Portobello Cheeseburgers

These thick, juicy burgers will be a hit at any cookout. Serve with buns and your favorite burger fixings.



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2 Tbs. Bragg Liquid Aminos
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2 Tbs. red wine
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4 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
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1 tsp. Dijon mustard
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⅛ tsp. freshly ground black pepper
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8 large portobello mushrooms, stemmed, gills removed
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1 medium onion, cut into 4 rings
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4 oz. garlic-herb goat cheese


1. Whisk together Liquid Aminos, wine, 1 Tbs. oil from tomatoes, mustard, pepper, and 1/2 cup water in bowl. Pour over mushrooms, and let marinate 10 minutes. Drain.

2. Heat grill or grill pan over medium heat. Grill mushrooms bottom side down 4 minutes; grill onion rings 5 minutes. Transfer mushrooms to platter bottom side up. Fill each of 4 mushrooms with 1 onion ring, 1 tomato, and 1 oz. cheese. Top with remaining 4 mushrooms. Secure with toothpicks. Grill burgers 10 minutes more, turning once, or until cooked through. Remove toothpicks.

Nutrition Information: 

11 g
Total Fat: 
9 g
Saturated Fat: 
4 g
15 g
30 mg
260 mg
4 g
9 g
Serves 4

Comments on this Recipe

My husband is a huge meat eater. Cheeseburgers are his favorite. He really liked this receipe. We are having it again, today! I haven't grilled it yet (it's too hot outside). I bake the portabellas. Yummy!