It’s been over a month since I first made these plant-based burgers, and since then I’ve lost count of just how many times I’ve made them (it’s been a lot!). They’re juicy and easy and super satisfying, which is how they’ve won a spot in my dinner rotation.

Thick portobello mushroom caps (be sure to buy large ones!) are marinated and grilled until tender and lightly charred, then added on your favorite hamburger bun (which has already been swiped with pesto on both sides!) and layered with sweet and tender grilled red onion, roasted red pepper, and a small handful of spicy arugula.

They’re seriously satisfying and packed with flavor, and the mix of colors and textures will keep you coming back for more. This vegan sandwich checks all the boxes — and then some!

Is it OK to eat the gills of a portobello mushroom?

The gills on the underside of portobello mushrooms are totally edible and safe to eat. With some recipes, like stuffed portobello mushrooms, it’s helpful to scrape the gills out before cooking to make room for the filling, but when you’re making mushroom burgers that’s not necessary.

How do you prepare a portobello mushroom for grilling?

There’s very little prep involved in making portobello mushroom burgers. In fact, there are just two steps.

1. Marinate. Whisk together a simple pantry marinade, add the mushrooms, toss to coat, and let them sit at room temperature for about 30 minutes. (While the mushrooms are marinating you’ll have plenty of time to tear apart the roasted red peppers and slice and grill the red onion.)

2. Grill. This recipe includes the option to grill the mushrooms on an outdoor grill or using a grill pan on the stovetop. Regardless of the method you use, you’ll grill the mushrooms stem-side up until tender and grill marks appear, then flip and grill the other side until tender. If using a grill pan, plan on grilling the mushrooms in batches, as not to overcrowd the pan.

What should I serve with portobello mushroom burgers?

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