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Portobello Mushroom Burger with Easy Homemade Avocado Aioli

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This hearty portobello mushroom burger features juicy grilled mushroom caps, creamy avocado aioli, and fresh toppings for a satisfying veggie dinner. Quick to prepare and packed with bold flavor, it’s perfect for weeknights or summer gatherings.

Ingredients

Scale
  • 4 large portobello mushroom caps (stems removed, wiped clean)
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 ripe avocado (peeled and pitted)
  • 3 tablespoons mayonnaise (or vegan mayo)
  • 1 small garlic clove (minced)
  • 2 teaspoons lemon juice
  • Salt and black pepper to taste
  • 4 burger buns (brioche, whole wheat, or gluten-free)
  • 1 large tomato (sliced)
  • 1 small red onion (thinly sliced)
  • Leafy lettuce (romaine or butter lettuce)
  • Pickles (optional)
  • Cheese slices (Swiss, cheddar, or vegan cheese, optional)
  • Hot sauce (optional)
  • Grilled bell pepper strips (optional)

Instructions

  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, smoked paprika, salt, and black pepper to make the marinade.
  2. Place portobello mushroom caps in a shallow dish, gill side up. Brush marinade over both sides and let sit for 10-30 minutes.
  3. Mash avocado in a bowl until smooth. Add mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until creamy.
  4. Preheat grill pan or skillet over medium-high heat. Add a little oil if needed.
  5. Cook mushrooms gill side down for 4-5 minutes, then flip and cook another 4-5 minutes until tender and browned.
  6. Split burger buns and toast cut sides on the grill pan until golden.
  7. Slice tomato, onion, and tear lettuce leaves. Prepare pickles and cheese if using.
  8. Spread avocado aioli on the bottom half of each bun. Top with grilled mushroom, lettuce, tomato, onion, pickles, and cheese or hot sauce if desired. Cap with top bun.
  9. Serve immediately while hot. If making ahead, keep mushrooms and buns separate until serving.

Notes

For gluten-free, use GF buns and tamari. For vegan, use vegan mayo and cheese. Do not over-marinate mushrooms or rinse under water. Toast buns for best texture. Prep toppings while mushrooms cook for efficiency. Mushrooms can be roasted in the oven at 425°F for 15 minutes as an alternative to grilling.

Nutrition

Keywords: portobello mushroom burger, veggie burger, avocado aioli, vegetarian burger, easy dinner, plant-based, grill, summer recipe, weeknight meal

Find it online: https://emmayum.com/portobello-mushroom-burger-recipe-easy-homemade-avocado-aioli-for-the-best-veggie-dinner/