Portobello Romesco Burgers

5 from 11 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

The ultimate Portobello Burger recipe topped with provolone cheese, caramelized red onion, and a bright, tangy romesco sauce. The heartiest meatless burgers that both vegetarians and meat eaters will love.Portobello Burger topped with cheese, romesco cheese, and microgreens on a plate

Here’s the lowdown on these savory portobello burgers. They are:

  • Infused with a deeply savory balsamic marinade.
  • Seared in a skillet (no grilling required!)
  • Blanketed with melty provolone cheese.
  • Piled inside a fluffy brioche bun.
  • Lathered in romesco sauce.

The biggest bonus of these burgs is that they appeal to both omnivores and veg heads. It’s impossible to resist their meaty texture and saucy attributes. In fact, I fed these to some of the biggest meat lovers I know with raving reactions.

Right at the intersection at hearty and healthy, and delectably messy — as a burger should be. 

How to Make Portobello Burgers

The key to mega mushroom success is to enhance their earthy flavor with a savory, spice-infused marinade that plays up the portobellos’ umami factor.

  • For the max flavor impact, I recommend marinating the portobello mushrooms for at least 30 minutes or up to two hours. Use the time while you wait to prep any toppings or sides.

The savory profile of the marinade plays particularly well with the brightness of the romesco sauce. And with whichever cool and crunchy garnishes you decide to also crown these glorious burgs with.Portobello mushroom burger styled on a plate

The Ingredients

  • Portobello Mushrooms: Portobello mushrooms have a certain “meaty” factor to them that reigns supreme in the veggie kingdom. You’ll want to remove and discard the stems, and wipe the caps clean with a moist paper towel before cooking.
  • Balsamic Vinegar: Delightfully tangy, balsamic adds a certain “oomph” to the marinade. 
  • Spices: Good ol’ Italian seasoning gives the shrooms an herbaceous backbone. You’ll also need a little smoked paprika for the romesco sauce.
  • Cheese: I love topping these burgers with provolone, however any sliced cheese works! You can also omit the cheese entirely if making vegan/dairy-free.
  • Roasted Red Peppers: You need 1 (12-oz.) jar of roasted red peppers for the sauce. Alternatively, you can roast your own bell peppers, however you can’t beat the convenience of jarred.
  • Almonds: Either raw or roasted almonds will work. Alternatively, you can use pine nuts or walnuts.
  • Garlic: 1 or 2 cloves of raw garlic adds an aromatic foundation to the sauce.
  • Vinegar: The acidity of red wine vinegar really livens up the romesco sauce. Alternatively, you can use sherry vinegar or lemon juice.
  • Sun-Dried Tomatoes: Most classic romesco sauces call for plum tomatoes or tomato paste, however the extra umami factor of sun-dried. 
  • Olive Oil: Make sure you have plenty of olive oil on hand for the mushroom marinade and romesco sauce. 

The Directions

Step 1: Marinate the Mushrooms

Place mushroom caps in a 9×13-inch baking dish. In a medium bowl, combine 3 Tbsp. olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper; mix to combine.

Pour marinade over mushrooms and use a pastry brush to brush on both sides, gently flipping each time, and ending with stem-side-up position. Let sit, uncovered, at room temperature for at least 30 minutes (or up to 2 hours).Portobello mushrooms being marinated in a baking pan

Step 2: Blend Romesco Sauce

Meanwhile, prepare romesco sauce by combining all ingredients in a blender or food processor. Blend until mostly creamy (a few chunks are fine). Set aside. Romesco sauce being blended in a food processor

Step 3: Sauté Red Onion

Heat 1 to 2 Tbsp. olive oil in a large skillet over medium heat. Once hot, add sliced onion and a pinch of salt. Sauté, stirring occasionally, until soft and slightly crisp around the edges, about 8 to 10 minutes. Transfer to a bowl.Red onions being sautéed in a skillet

Step 4: Cook Portobello Mushrooms

Return the skillet to medium heat. Once hot, add portobello mushrooms and sauté for about 4 to 5 minutes minutes on each side, or until the mushrooms are deep golden brown on the edges and softened/reduced in size. While cooking, brush with any leftover marinade for extra flavor.

Top each mushroom with a slice of cheese and place lid on pan. Cook for 1 additional minute, or until cheese is melted. Portobello mushroom caps after being seared and plated

Step 5: Assemble Portobello Burgers

Lightly toast each half of bun. Spoon a generous portion of romesco sauce on the bottom bun and a swipe of hummus or mayonnaise on top bun. Stack bottom bun with one portobello mushroom, caramelized onions, and arugula or microgreens, ending with top bun.

Portobello Burger Toppings:

Use this portobello burger recipe more as a template to create a build-your-own masterpiece.

  • Fresh Veggies: I love adding a fresh, crunchy component like microgreens or arugula, which have a little spice to their bite.
  • Caramelized Onions: Whether you’re caramelizing a red or yellow onion, they make the ultimate burger topping.
  • Fried Egg: A runny fried egg just hits different when you bite into a burger. This will give the portobello burgers a real steakhouse experience. 
  • Cheese: Go for a melty cheese like provolone or cheddar, or go fancy with a crumbled option like goat or blue cheese.
  • Avocado: For creaminess and extra heart-healthy fats, mashed or sliced avocado is always a great option.

What to Serve with Portobello Burgers:

A few of my favorite sides:

Portobello burger with romesco sauce styled in a bun on a white plate

More Portobello Mushroom Recipes to Try

Balsamic Portobello Steaks with Butter Bean Mash

Portobello Tacos with Charred Scallion Salsa

Korean Eggplant and Mushroom Tacos with Kimchi Cream

If you give this portobello burger recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 11 votes

Portobello Romesco Burgers

The ultimate Portobello Burger recipe topped with provolone cheese, caramelized red onion, and a bright, tangy romesco sauce.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 burgers

Equipment

  • Large skillet
  • Food processor
  • 9x13-inch baking pan

Ingredients  

Portobello Burgers

  • 4 large portobello mushroom caps wiped cleaned and stems removed
  • 1/3 cup balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 1 Tbsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. each kosher salt and black pepper
  • 1 medium red onion, peeled and thinly sliced
  • 4 slices provolone cheese (or sliced cheese of choice)
  • 4 buns of choice, toasted
  • Microgreens or fresh arugula for garnish
  • Hummus or mayonnaise for topping

Romesco Sauce

  • 1 (12-oz.) jar roasted red peppers, drained
  • 1/3 cup sliced almonds (sub pine nuts or chopped walnuts)
  • 1/4 cup oil-packed sun-dried tomatoes, drained
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 clove garlic
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. each kosher salt and black pepper
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Marinate Mushrooms:
    Place mushroom caps in a 9x13-inch baking dish. In a medium bowl, combine 3 Tbsp. olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper; mix to combine.
    Pour marinade over mushrooms and use a pastry brush to brush on both sides, gently flipping mushrooms each time, and ending in stem-side-up position. Let sit, uncovered, at room temperature for at least 30 minutes (or up to 2 hours).
  • Prepare Romesco Sauce:
    Combine all romesco sauce ingredients in a blender or food processor. Blend until mostly smooth (a few chunks are fine). Set aside. 
  • Saute Red Onion:
    Heat 1 to 2 Tbsp. olive oil in a large skillet over medium heat. Once hot, add sliced onion and a pinch of salt. Sauté, stirring occasionally, until soft and slightly crisp around the edges, about 8 to 10 minutes. Transfer to a bowl.
  • Cook Mushrooms:
    Return the skillet to medium heat. Once hot, add portobello mushrooms and sauté for about 4 to 5 minutes minutes on each side, or until the mushrooms are deep golden brown on the edges and softened/reduced in size. While cooking, brush with any leftover marinade.
    Top each mushroom with a slice of cheese and place lid on pan. Cook for 1 additional minute, or until cheese is melted. 
  • Assemble Burgers:
    Lightly toast each half of bun. Spoon a generous portion of romesco sauce on the bottom bun and a swipe of hummus or mayonnaise on top bun. Stack bottom bun with one portobello mushroom, caramelized onions, and arugula or microgreens. Finish with top bun and enjoy immediately.

Notes

*Nutrition facts include portobello mushroom, bun, cheese, and romesco sauce.

Nutrition

Serving: 1burger | Calories: 439kcal | Carbohydrates: 42g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Sodium: 970mg | Fiber: 4.5g | Sugar: 10g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

3K Shares

You May Also Like

5 from 11 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. Traci says:

    5 stars
    Love, loved these! 🤤 I’ve tried to make portobello burgers in the past and they didn’t turn out well, but the heavens opened and delivered this recipe! (Well, technically the heavens are Jamie in this scenario, lol.) I was also pleasantly surprised at how quickly and easily everything came together. Thank you!

  2. Ann M says:

    Just made this tonight ( first recipe from your site). It was so easy and delicious. My meat loving BF raved about it. Followed almost exactly ( we grilled the mushroom). Will definitely make again. I’m trying to think of something crispy that would be good on it. TYSM!!!

  3. Joelle says:

    5 stars
    Just finished my last bite and this was amazing. I am transitioning to adding more vegetarian meals to my week and this is for sure a keeper. I’ll be telling everyone about this recipe!

    1. Jamie Vespa says:

      I’m so glad you enjoyed this one, my friend! Thank you for taking the time to leave a rating and review!

  4. Emily Gervais says:

    5 stars
    WOAH. Did I really just cook these? I regularly cook quite a few of your recipes, Jamie, and this one is officially one of my absolute favorites. The flavors are just out of this world. Easily one of the best things I’ve ever eaten. SO YUMMY! I will say, there is definitely way more Romesco than needed- but I can’t complain, the sauce is so damn good and I’ll gladly use it for other food throughout the week anyway!

  5. Kyle says:

    5 stars
    This is so good. Lucky for me, there was another one already made after I inhaled the first burger. Fire recipe.

  6. Roses says:

    5 stars
    It looks fascinating. I will try to make it according to your recipe. I think it will be great. thanks you!

  7. Michael says:

    5 stars
    Hi Jamie,
    I want to talk you that your recipe is great.I just did it.It so delicious than I imagined.
    Thanks you so much!

  8. Lori says:

    5 stars
    Ahhhmazing! The flavor combination was exquisite. By far the best portobello burger I ever ate. Needless to say, I’m hooked!

    1. dishingouthealth says:

      Hi Lori! I’m so glad to hear!! This is one my favorite summertime recipes. Thanks for leaving a review!

  9. Sandy says:

    I’ve always loved pasta with romesco. I’ll have to try this!