For a richer flavor, use a high-quality balsamic glaze instead of balsamic vinegar in the marinade. Adjust the amount of cayenne pepper to your preferred level of spiciness. Smoked paprika can also be added for a deeper smoky flavor. If you don't have a grill, you can roast the red pepper in the oven at 450°F (232°C) until the skin is charred, or use a gas stovetop flame. The red pepper mayonnaise can be made ahead of time and stored in the refrigerator for up to 3 days. Serve with a side of sweet potato fries or a fresh salad for a complete and satisfying meal.
Portabella Mushroom Burgers with Red Pepper Mayonnaise
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 40 mins
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SERVING4 People
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VIEWS31
Elevate your burger game with these savory portabella mushroom burgers, marinated to perfection and topped with a vibrant, smoky red pepper mayonnaise. A delightful vegetarian option that's bursting with flavor!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol21 mg
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Fiber3 g
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Protein7 g
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Saturated Fat4 g
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Sodium2459 mg
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Sugar9 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMarinate the Mushrooms (2-3 hours): In a large resealable plastic bag, combine the portobello mushroom caps, soy sauce, balsamic vinegar, and chopped garlic. Seal the bag, shake well to coat the mushrooms, and marinate at room temperature for 2 to 3 hours, turning the bag occasionally to ensure even marination.
02
StepPrepare the Grill (5 minutes): Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking.
03
StepGrill the Red Bell Pepper (10 minutes): Place the red bell pepper directly on the hot grill grate. Grill, turning frequently, until the skin is blistered and charred on all sides (about 10 minutes).
04
StepCool and Chop the Pepper (15 minutes): Transfer the grilled pepper to a bowl and cover tightly with plastic wrap. Allow it to cool for about 15 minutes. This will steam the pepper and make it easier to peel. Once cooled, remove the charred skin, stem, and seeds. Chop the roasted pepper into small pieces.
05
StepMake the Red Pepper Mayonnaise (5 minutes): In a mixing bowl, combine the chopped roasted red pepper with the reduced-fat mayonnaise and cayenne pepper. Stir well to combine. Cover and chill the red pepper mayonnaise in the refrigerator until ready to serve.
06
StepGrill the Marinated Mushrooms (12 minutes): Remove the marinated mushroom caps from the bag, discarding the marinade. Place the mushrooms on the preheated grill and cook for about 6 minutes per side, or until they are browned and tender, and have released their juices.
07
StepAssemble and Serve (5 minutes): Place the grilled portabella mushroom caps on the hamburger buns. Generously top with the chilled red pepper mayonnaise. Add your favorite burger toppings such as tomato slices, red onion rings, and crisp lettuce. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Tanya Dach
May 26, 2025I've made these several times now, and they're always a hit. The marinade is key!
Verlie Kessler
May 6, 2025The spice level was perfect! Not too overpowering, but just enough kick.
Rosalinda Labadie
May 2, 2025Wow, these were amazing! The red pepper mayo is so good, I could eat it with a spoon!
Riley Schowalter
Apr 24, 2025These are a great alternative to traditional burgers. My vegetarian friends loved them.
Peyton Schiller
Apr 19, 2025Easy to follow recipe and the result was delicious. I will definitely make this again!
Janae Roob
Mar 30, 2025The mushrooms were juicy and flavorful. Even my meat-loving husband enjoyed them!
Lucinda Gleason
Feb 16, 2025I used a jalapeno instead of cayenne for extra heat! Very good!
Sigrid Schroeder
Feb 11, 2025Next time, I'm going to try adding some caramelized onions on top. Thanks for the recipe!