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
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!
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.
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.
Prep the breadcrumb coating by mixing the ingredients in a bowl.
Make the mozzarella cream by blending everything until very smooth.
Add to a skillet and cook stirring occasionally until the cream thickens evenly. Taste and adjust carefully after thickening.
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.
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!
More Mushroom Recipes to try
Vegan Portobello Mushroom 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
Servings: 3 Burgers
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1/2 tsp (0.5 tsp) dried basil
- 1/2 tsp (0.5 tsp) garlic powder
- 2 tsp vegan worcestershire sauce
- 1/4 cup (27 g) breadcrumbs
- 1/4 tsp (0.25 tsp) black pepper
- 1/2 tsp (0.5 tsp) smoked paprika
- 1/2 tsp (0.5 tsp) garlic
- 1/4 tsp (0.25 tsp) salt
- 2 tsp nutritional yeast , optional
Vegan Mozzarella Cream
- 1/2 cup (64.5 g) raw cashews ,preferably soaked in water for a few hours and drained, use macadamia nuts to make cashew-free
- 1 cup (236.59 ml) + 2 tbsp water
- 2 tsp extra virgin olive oil
- 1 small garlic clove
- 3/4 tsp (0.75 tsp) salt
- 1 teaspoon fresh lemon juice
- a pinch of onion powder
- 1/2 tsp (0.5 tsp) miso
- 1 tsp flour (rice flour or 2 tsp potato starch for glutenfree)
- 3 Burger buns
- 3 large Portobello caps
- spinach or greens
- sliced tomato
- fresh herbs
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.
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.
Vegan Portobello Mushroom Burgers
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin A 165IU3%
Vitamin C 2.1mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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