Mushroom Burger

Mushroom Burger Recipe

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Thomas Burnett


Delicious burger that is not grease or fatty. This is a burger you would find in a fine dinning restaurant. Mouth watering, good tasting, very healthy, and good for you type of food.
"note: my kids who are 3 and 5 love these."


☆☆☆☆☆ 0 votes

4 servings
5 Min
25 Min


  • 4
    portebello muschroom caps
  • 2 large
  • ·
    chicago season from penzeys
  • 1 pkg
    pretzel buns
  • 3
    peppers (optional)
  • pkg
    muenster cheese

How to Make Mushroom Burger


  1. Wash mushroom caps under room temp water to remove any dirt. When all have been washed, rub veg oil over every part of it. When coated, sprinkle seasoning over the outside (top) lightly and put gills (bottom) up. You will want to add more oil to the gills, and apply more seasoning (more then the top). Put them in a sealed container and put in frig for 3-6 hours.

    "You only need the mushroom caps and not the stalk"
  2. Cut onions to desired thinkness (optional). I like mine in long 1/8 slices. Then cover in veg oil till coated.

    If you decide to do more veggies (peppers) this is the time to prep them now.
  3. Bring grill to 300-400 degrees (I use a electric grill). When to desired temp, put mushrooms and onions on the grill. Apply more veg oil to both items (this will help it to cook and not burn). Flip caps after 5-7 minutes (depending on heat) and stir onions. Flip mushrooms back to the top side and apply cheese. Onions will have to stay on to cook down.

    Optional veggies should be put on the grill along with the burgers.
  4. Serve mushrooms with the pretzel buns and onions. If you want to make a spread, this would be good on the bun.

    You can also add grilled peppers or another type of veggie with this burger.

Printable Recipe Card

About Mushroom Burger

Course/Dish: Burgers
Main Ingredient: Vegetable
Regional Style: American

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