Weather you grill, bake or pan fry, these vegan portobello mushroom burgers are loaded with flavor and a perfect burger alternative! Easy and customizable!
Clean the mushrooms by removing the stem and scraping out the gills using a spoon. Removing the gills is optional but I recommend it. I save the stems to cook separately or chop up to use in a different recipe.
Brush the mushrooms with sauce marinade of choice (and oil if using), I used about ¼ cup for each mushroom. Allow to marinate overnight or at least an hour for optimal flavor.
If baking:
Put into a baking dish, and bake at 350 F/ 175 C for about 15 minutes.
Flip over and bake another 15 minutes.
If grilling:
Add to a hot grill pan and cook for 3-5 minutes on each side, until nice and browned.
If using an outside grill, cook for 3-5 minutes over a medium flame and flip over, making sure to watch for burning.
Serve with toppings of your choice!
Notes
You can use extra sauce as a topping to make this super easy.
You can top these with so many things, see the post for more ideas.
Nutrition facts are for portobello burger part only using steak sauce as a marinade.