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Vegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe

Our Vegan Portobello Mushroom Burger on a wood board against black background

I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes!

The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good.

This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!

Vegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. #Vegan #Recipe #VeganRicha #VeganPortobelloMushroomBurger #breadedportobello. Nutfree Gluten-free options

Ingredients for these Amazing Vegan Portobello Mushroom Burgers and substitutions

  • Balsamic vinegar, soy sauce/tamari, dried basil, garlic powder, vegan Worcestershire sauce make the mushroom marinade. Mushrooms are marinated and then baked with this marinade for a great umami flavor.
  • The breading is panko breadcrumbs with black pepper, smoked paprika, garlic, salt and nutritional yeast. This breading with the heat and garlic flavor bakes up really well.
  • The Mozzarella cream sauce is adapted from my vegan mozzarella from everyday kitchen book. Since we need more of a thick sauce here, we dont need starch to thicken the mixture to set it. Cashews, garlic, lemon juice, evoo, miso and a tsp of flour make the thick mozzarella cream. Use it to stuff the mushrooms as well as dress the baked mushrooms.
  • You can serve the baked mushrooms, sliced over salad or grain bowls, in tacos or bunless with mashed potatoes or veggies or over pasta. You can also bread the mushrooms without the mozzarella filling for extra crispy result and serve when needed with with a generous helping of the mozzarella cream.
  • Gluten-free: Use gluten-free breadcrumbs or coarsely ground oats to bread and rice flour to thicken the mozzarella cream sauce.
  • Nutfree: use my nutfree alfredo sauce.
  • Soy-free: Use coconut aminos for the soy sauce and red wine instead of Worcestershire. Use chickpea miso in the mozzarella cream.

Step Photos:

Prep the marinade. Brush over the mushroom caps, then flip and drizzle some on the gills and brush all over. Cover the dish with parchment and bake for 20 to 25 minutes or until a knife goes through easily. You can add 2-3 tbsp of water to the baking dish to reduce chance of burning the mushroom bottoms.

Marinade for our Vegan Portobello Mushroom Burger Breadcrumb and spice coating for for our Vegan Portobello Mushroom Burger
Prep the breadcrumb coating by mixing the ingredients in a bowl.
Make the mozzarella cream by blending everything until very smooth.

Vegan Mozzarella Cream ingredients in bowls for our Vegan Portobello Mushroom Burger
Vegan mozzarella cream in a blender for our Vegan Portobello Mushroom Burger

Add to a skillet and cook stirring occasionally until the cream thickens evenly. Taste and adjust carefully after thickening.

Vegan mozzarella cream in a skillet for our Vegan Portobello Mushroom Burger

Portobello mushroom stuffed with mozzarella cream for our Vegan Portobello Mushroom Burger

Brush some more marinade on the mushroom caps, this will help the breadcrumb coating stick. Then fill the mozzarella cream on the gills side. Then place the mushroom in the breadcrumb coating mixture and pick up the breadcrumb mix to sprinkle and coat. Place back in the same baking dish and bake until golden.

Breaded stuffed portobello for our Vegan Portobello Mushroom Burger

Breaded Stuffed Portobello in a bakisg dish for our Vegan Portobello Mushroom Burger

Assemble however you like with additional mozzarella cream, fresh herbs or spinach and toasted buns or greens bowl.

Psst: I am not a big mushroom fan, so let me know in the comments if you like the recipe or it needs some additional flavor or bake time!

Vegan Portobello Mushroom Burger assembly

More Mushroom Recipes to try

Vegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. #Vegan #Recipe #VeganRicha #VeganPortobelloMushroomBurger #breadedportobello. Nutfree Gluten-free options

Vegan Portobello Mushroom Burgers

5 from 7 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 3 Burgers
Vegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free Soyfree options
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Ingredients 
 

Marinade:

  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce, or tamari
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 tsp vegan worcestershire sauce

Breadcrumb Coating:

  • 1/4 cup breadcrumbs
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic
  • 1/4 tsp salt
  • 2 tsp nutritional yeast , , optional

Vegan Mozzarella Cream

  • 1/2 cup raw cashews, ,preferably soaked in water for a few hours and drained, use macadamia nuts to make cashew-free
  • 1 cup + 2 tbsp water
  • 2 tsp extra virgin olive oil
  • 1 small garlic clove
  • 3/4 tsp salt
  • 1 teaspoon fresh lemon juice
  • a pinch of onion powder
  • 1/2 tsp miso
  • 1 tsp flour, (rice flour or 2 tsp potato starch for glutenfree)

Other:

  • 3 Burger buns
  • 3 large Portobello caps
  • spinach or greens
  • sliced tomato
  • fresh herbs

Instructions 

  • Preheat the oven to 400 deg F(205 C). Mix the marinade ingredients well. Brush the mushroom caps and then drizzle some on the other side and let the mushrooms sit to marinade for 15 mins.
  • Place in baking dish. Cover with parchment and Bake at 400 F for 20 to 25 mins or until a knife goes through easily.
  • Meanwhile make the garlic mozzarella cream sauce: Blend all the ingredients until smooth, add to a skillet and cook for 6 to 8 mins to thicken evenly. Taste and adjust salt and flavor. Cool the sauce for a few mins. It will thicken quite a bit on cooling.
  • Prep the breading by mixing all the ingredients in a bowl.
  • Take the portobellos out of the baking dish. Brush more of the marinade all over carefully. The marinade will help the breadcrumb coating stick. 
  • Add some of the mozzarella garlic cream sauce to each portobello mushroom.  then place place the caps cream side up in the breading and coat well by sprinkling all over.
  • Place in the baking dish again. Spray oil if needed. Bake at 425 deg F (220 C) for 7 to 10 mins or until golden.
  • Assemble the burger. Toast the buns if needed. Add layers of greens of choice, some sliced tomato or chunky marinara. Then the crispy breaded portobello and a good drizzle of the cashew sauce. Sprinkle some fresh basil, thyme or other fresh or dried herbs and pepper flakes. Place the toasted bun and serve immediately.
  • To store: The breading on top will soften after a while because of the stuffed mozzarella cream. You can store the stuffed, but unbreaded mushrooms in the refrigerator for upto 2 days, then bread and bake as needed. 
    You can also bread the mushrooms without adding mozzarella cream and those will stay crispy for longer. Add mozzarella cream to dress when ready to serve. 

Notes

Gluten-free: Use glutenfree breadcrumbs, tamari and rice flour instead of flour and serve over salad or sliced, in gluten free tacos. 
Nut-free: Try my Cauliflower alfredo or pumpkin seed alfredo instead of the cashew mozzarella.
Soy-free: Use coconut aminos instead of soy sauce and red wine instead of worcestershire. Use chickpea miso in the mozzarella cream. 
Oil-free: Just Omit the oil. 
Nutrition is for 1 burger, calculated with the entire marinade and mozzarella cream. Hence the higher sodium. You might have some left to use for more portobellos. To reduce sodium content, sub the soy sauce with wine. 

Nutrition

Calories: 334kcal, Carbohydrates: 41g, Protein: 13g, Fat: 15g, Saturated Fat: 2g, Sodium: 953mg, Potassium: 578mg, Fiber: 3g, Sugar: 8g, Vitamin A: 165IU, Vitamin C: 2.1mg, Calcium: 103mg, Iron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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20 Comments

  1. Rochelle widler says:

    Do you cook the mushrooms with the gill side up?

    1. Vegan Richa Support says:

      either way is fine in this recipe

  2. Sue says:

    5 stars
    Thanks for this recipe Richa; our dinner was delicious M

    1. Vegan Richa Support says:

      yay!!

  3. Bobbie says:

    5 stars
    This recipe is so good! The mushrooms are perfectly cooked! I will make often. The recipe is pretty easy too.

    1. Richa says:

      Awesome!

  4. Tonia says:

    5 stars
    This is so delicious! I love the mozzarella cream! The only thing I modified was that I marinated the mushrooms for about 4 hours to really let the flavors soak in. SO good!

    1. Richa says:

      Awesome!

  5. Erica Horton says:

    5 stars
    I made this today. Loved it!

    1. Vegan Richa Support says:

      That’s great!! Thank you so much .

  6. Alex says:

    Sorry I don’t mean to burst anyone’s bubble but as someone who has a lot of vegan friends and reads the labels on everything…Worcestershire sauce isn’t vegan. It has fish extract. Not nit picking but my vegan friends would get very upset if I tried to serve them something with that sauce in it (which is who I’m looking for a mushroom burger recipe for).

    1. Richa says:

      there are several vegan brands of the sauce. the recipes mentions to use “vegan worcestersire sauce”

  7. Nicky says:

    What do you mean by cover in parchment paper?

    1. Richa says:

      You can cover with parchment, foil or a baking sheet. So that the mushrooms can steam and cook

  8. Lou says:

    5 stars
    Just made this and ate without the bun. Absolutely delicious. Had it with a baked sweet potato. Will be making again without any changes.

    1. Richa says:

      awesome!!

  9. Emily says:

    Does the nutrition account for the cheese sauce as well?

    1. Richa says:

      yes. sauce, wheat buns, all marinade and 3 portobellos.

  10. Emily says:

    5 stars
    OMG!! This is awesome! I breaded the mushrooms and served the mozzarella on top with a side of garlic bread and a side salad. Heaven!

    1. Richa says:

      awesome!