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Umami Portobello Mushroom Burger Recipe

By June 11, 2017May 21st, 2021Recipes
Umami Portobello Mushroom Burger recipe

Umami Portobello Mushroom Burger

Blue cheese and slow-cooked onions in this recipe turn a grilled portobello into an indulgent Portobello Mushroom Burger.
Course Main Dish
Cuisine American
Servings 4


  • 3 tablespoons extra-virgin olive oil divided
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic minced
  • 4 large portobello mushrooms stems removed
  • 3 cups red onion thinly sliced
  • 2 tablespoons water
  • 1/4 cup ruby port
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon freshly ground pepper divided
  • 1/2 cup blue cheese 2 ounces, crumbled
  • 4 whole-wheat hamburger buns
  • 1 cup baby arugula
  • 4 slices thick tomato


  • Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.
  • Preheat grill to medium.
  • Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grill, gill-side down, for 5 minutes. Turnover and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
  • Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.


Ruby port -- a sweet wine -- gives extra depth of flavor to the caramelized onions.
Recipe courtesy of “Recipes for Umami Foods”