Grilled Portobello Cheeseburgers

This lighter, meatless take on a cheeseburger makes a tasty vegetarian lunch or dinner.

  • 13
  • 25
  • 4


  • 2 tbsp (30 mL) balsamic vinegar
  • 2 tbsp (30 mL) olive oil
  • 2 tsp (10 mL) soy sauce
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) dried oregano
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 large portobello mushrooms, stems and gills removed
  • 4 Cracker Barrel Natural Slices – Medium Light
  • 4 whole wheat buns, split
  • 1/4 cup (60 mL) Dijonnaise sauce
  • 4 thick slices tomatoes
  • 4 thick rounds red onion
  • 1 1/2 cups (375 mL) arugula


  1. Whisk together vinegar, oil, soy sauce, garlic, oregano, salt and pepper; toss with mushrooms. Let stand for at least 15 minutes or up to 1 hour.
  2. Preheat grill to medium-high; grease grate well. Grill mushrooms for 3 to 4 minutes per side or until grill marked and tender. Top each mushroom with cheese slice; cook for 30 to 60 seconds or until cheese is melted. Meanwhile, grill buns for 30 to 60 seconds or until grill marked and toasted.
  3. Assemble mushroom burgers in buns with Dijonnaise, tomatoes, onion and arugula.


The dark brown gills of portobello mushrooms are edible but they leach a brown liquid when cooked that can make the bun soggy. To remove gills, gently scrape out with a spoon.

Alternatively, broil mushrooms on a foil-lined baking sheet, watching carefully and turning once, for 4 to 5 minutes or until lightly charred and tender.

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