Double Decker Portobello Burgers

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Looking for a satisfying veggie burger recipe? These portobello burgers will win you over from beef burgers … they’re that good. Portobello mushrooms have a meaty texture that appeals even to committed carnivores.

Double Decker Portobello Burgers


Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: Serves 4

Double Decker Portobello Burgers


  1. ¼ cup extra-virgin olive oil
  2. 1 tablespoon balsamic vinegar
  3. 1 teaspoon red pepper flakes
  4. 6 cloves garlic, minced
  5. Pinch of sea salt
  6. 8 large portobello mushrooms, gills scraped out with a spoon
  7. ½ sweet onion, cut crosswise into 4 thick slices
  8. 1 large firm tomato, cut crosswise into 4 thick slices
  9. 4 ounces fresh mozzarella cheese, cut into 8 slices
  10. 4 mini whole grain ciabiatta buns (or other whole grain bun), halved
  11. 1/4 cup Faux Aioli


Whisk together first 5 ingredients. Place portobellos in a shallow dish, and rub with marinade. Pour any extra over the top and let sit for 30 minutes.

Preheat grill to medium-high. Brush onion and tomato with oil. Grill onion and mushrooms for 3-5 minutes per side, until tender and slightly bronzed. Grill tomato for 3 minutes on one side.

Turn mushrooms gill-side up and lay the mozzarella on top. Grill for another 3-4 minutes, until cheese is melted.

Toast the buns on the grill for 1 minute and spread both top and bottom with the Faux Aioli. Top each bun with two mushrooms, 1 onion slice and a tomato.

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  • Lisa Waterman Gray

    These look great. Here’s another way to ‘prep’ portabellos for grilling: Clean thoroughly and remove stems. Place, gill side up, in shallow baking dish. Pour traditional balsamic vinegar into the gill area, and base of dish; marinate for 20 minutes. Grill according to time above, but top with blue cheese versus mozzarella. Assemble on a whole-grain bun, with caramelized onions and ketchup on top.

  • Lia Huber

    Yum … I loves me portabellos, blue, balsamic and caramelized onions. I know what I’m having THIS weekend …