Swiss Portobello Mushroom Burgers
These juicy, rich, and savory Swiss portobello mushroom burgers are a hit with vegetarians and meat eaters alike!
Since we try to eat meatless meals a few times a week, I’m always on the lookout for tasty vegetarian recipes. I stumbled upon an easy recipe for Swiss portobello mushroom burgers on Recipe Tin Eats that looked amazing so I recently gave it a try. The garlic butter roasted portobello mushrooms were so juicy & flavorful and they paired nicely with the Swiss cheese, spicy sauce, and buttery toasted buns. My husband and I devoured these vegetarian mushroom burgers and we both thought they were so filling and delicious! Be warned—these Swiss portobello mushroom burgers are really juicy & messy so have napkins on hand!
How to Make Swiss Portobello Mushroom Burgers
Preheat the oven to 450 degrees. Coat a small baking sheet with olive oil cooking spray.
Start cooking the onions by heating the butter in a large skillet over medium heat. Add the onions, season with sea salt, to taste, and cook, stirring often, for 20-30 minutes, or until caramelized. Side Note: Add a bit of water to the skillet when the onion starts to get dry.
Make the spicy sauce by combining the mayonnaise, ketchup, and sriracha in a small dish; stir until well combined. Set aside to allow flavors time to mingle.
Prepare the mushrooms by stirring together the melted butter, garlic, sea salt, and freshly cracked pepper, to taste together in a small dish until well combined.
Place the portobello mushrooms on the baking sheet stem side down. Brush the butter mixture on the mushrooms. Flip them over and brush the remaining garlic butter evenly onto the rims and gills of the mushroom, being sure to scrape up all of the garlic bits from the dish. Drizzle a bit of olive oil over each mushroom.
Roast the mushrooms by placing them stem side up into the oven to roast for 25 minutes. Flip the mushrooms over and roast for an additional 10 minutes.
Add a slice of Swiss cheese on top of each mushroom and return to the oven for 1 minute, or until the cheese has melted.
At the same time, toast the buttered buns in the oven until slightly golden and a bit crisp. Remove from the oven.
Prepare the mushroom burgers by slathering some spicy sauce on both the top and bottom bun. Layer the iceberg lettuce on the bottom bun followed by a slice of tomato, a portobello mushroom, caramelized onion, and top bun. Serve immediately and enjoy!
Equipment
Ingredients
Onions:
- 1 tbsp butter
- 1 red onion, sliced
- Sea salt, to taste
Spicy Sauce:
- ⅓ cup mayonnaise
- 1-2 tbsp ketchup, to taste
- 1-2 tsp sriracha sauce, to taste
Swiss Portobello Mushroom Burgers:
- 2 tbsp butter, melted
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 2 large portobello mushrooms **Get mushrooms that are a bit LARGER than your buns, OR get 1-2 extra mushrooms to roast, slice, and fill the bun.
- 2 Swiss cheese, slices
- 2 sesame buns, buttered
- Iceberg lettuce
- Tomato, sliced
Instructions
- Preheat the oven to 450 degrees. Coat a small baking sheet with olive oil cooking spray.
- Start cooking the onions by heating the butter in a large skillet over medium heat. Add the onions, season with sea salt, to taste, and cook, stirring often, for 20-30 minutes, or until caramelized. Side Note: Add a bit of water to the skillet when the onion starts to get dry.
- Make the spicy sauce by combining the mayonnaise, ketchup, and sriracha in a small dish; stir until well combined. Set aside to allow flavors time to mingle.
- Prepare the mushrooms by stirring together the melted butter, garlic, sea salt, and freshly cracked pepper, to taste together in a small dish until well combined.
- Place the portobello mushrooms on the baking sheet stem side down. Brush the butter mixture on the mushrooms. Flip them over and brush the remaining garlic butter evenly onto the rims and gills of the mushroom, being sure to scrape up all of the garlic bits from the dish. Drizzle a bit of olive oil over each mushroom.
- Roast the mushrooms by placing them stem side up into the oven to roast for 25 minutes. Flip the mushrooms over and roast for an additional 10 minutes.
- Add a slice of Swiss cheese on top of each mushroom and return to the oven for 1 minute, or until the cheese has melted.
- At the same time, toast the buttered buns in the oven until slightly golden and a bit crisp. Remove from the oven.
- Prepare the mushroom burgers by slathering some spicy sauce on both the top and bottom bun.
- Layer the iceberg lettuce on the bottom bun followed by a slice of tomato, a portobello mushroom, caramelized onion, and top bun.
- Serve immediately and enjoy!
They look nice, esp. with Swiss cheese..but I still prefer a real burger. Can’t imagine life without meat..I eat almost just meat.
That is a great looking sandwich and I know I would really enjoy it. I especially like the addition of caramelized onions.