A substantial vegetarian burger built around a whole portobello mushroom, marinated in olive oil, balsamic vinegar, garlic, thyme, and smoked paprika, then griddled until tender and topped with melted provolone. It sits on a toasted brioche bun with Dijon mayonnaise, crisp lettuce, beef tomato, and red onion — deeply savoury, with a pleasing contrast of textures throughout.
4tbsp
2clove
1tbsp
1tsp
0.5tsp
0.5tsp
0.5tsp
4tbsp
2tsp
4piece
1piece
0.5piece
4piece
4slice
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4tbsp | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 4tbsp | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 4piece | — | — | |
| 11 | | 1piece | — | — | |
| 12 | | 0.5piece | — | — | |
| 13 | | 4piece | — | — | |
| 14 | | 4slice | — | — | |
| 15 | | 4piece | — | — |
Pour the olive oil into the small bowl.
Light olive oil · 4 tbsp
Crush each garlic clove lightly with the flat of the knife and slip off the skin.
Garlic clove · 2 clove
Mince the peeled garlic cloves finely.
Scrape the minced garlic into the bowl with the olive oil.
Add the balsamic vinegar to the minced garlic and olive oil.
Balsamic vinegar · 1 tbspAdd the dried thyme to the garlic vinaigrette.
Dried thyme · 1 tspAdd the smoked paprika to the herb vinaigrette.
Smoked paprika · 0.5 tspAdd the salt to the spiced herb vinaigrette.
Salt · 0.5 tspAdd the black pepper to the seasoned herb vinaigrette.
Ground black pepper · 0.5 tspWhisk everything together until well combined into a herb vinaigrette marinade.
Spoon the mayonnaise into the medium bowl.
Mayonnaise · 4 tbsp
Add the Dijon mustard to the mayonnaise.
Dijon mustard · 2 tspMix the mayonnaise and Dijon mustard together until smooth and combined.
Preheat the oven
Place the brioche burger buns cut-side down in the grill pan.
Brioche burger buns · 4 piece
Pan-fry the brioche burger buns over a medium heat until the cut sides are golden and toasted, then transfer to a plate.
Slice the beef tomato into rounds roughly 5 mm thick.
Beef tomato · 1 pieceSlide the sliced beef tomato onto a small plate and set aside.
Halve the red onion and peel away the papery outer skin.
Red onion · 0.5 pieceSlice the red onion as thinly as possible into rounds.
Lift the thinly sliced red onion onto a side plate and set aside.
Spread the Dijon mayonnaise generously over the cut side of each toasted brioche bun half.
Rinse the large, flat portobello mushrooms (about 10 cm across, to match the buns) briefly under cold running water, then pat them dry.
Portobello mushrooms · 4 piece
Lay the rinsed portobello mushrooms gill-side up in the large shallow dish.
Pour the herb vinaigrette marinade over the portobello mushrooms, turning to coat.
Leave the mushrooms to marinate for 10 minutes, turning once halfway through so both sides absorb the marinade.
Lift the marinated portobello mushrooms out of the dish and place them gill-side up on the hot griddle pan.
Grill the marinated portobello mushrooms over a medium-high heat for about 4–5 minutes until they begin to soften and take on char marks.
Flip the grilled portobello mushrooms over using a spatula.
Continue to grill the flipped portobello mushrooms for a further 3–4 minutes until tender all the way through.
Lay a slice of provolone cheese on top of each grilled portobello mushroom.
Provolone cheese · 4 sliceCover the griddle pan with a lid and leave for 1 minute until the provolone has melted over the mushrooms.
Rinse the lettuce leaves under cold running water, then shake off any excess.
Lettuce leaves · 4 pieceLay a rinsed lettuce leaf on the base of each spread toasted brioche bun.
Place slices of beef tomato on top of the lettuce on each burger base.
Lift a grilled mushroom with melted cheese onto each assembled burger base.
Scatter thinly sliced red onion over the melted cheese on each burger.
Set the top half of each toasted brioche bun over the assembled burger and transfer to a serving plate.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 tbsp | | Pour the olive oil into the small bowl.⏱ 15sResultLight olive oil |
| 2 | 2 clove | | Crush each garlic clove lightly with the flat of the knife and slip off the skin.⏱ 30sResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Mince the peeled garlic cloves finely.⏱ 1 minResultMinced peeled garlic |
| 4 | Minced peeled garlicstep 3 | | Scrape the minced garlic into the bowl with the olive oil.⏱ 15sResultMinced peeled garlic and light olive oil |
| 5 | 1 tbsp | | Add the balsamic vinegar to the minced garlic and olive oil.⏱ 15sResultMinced peeled garlic and light olive oil and balsamic vinegar |
| 6 | 1 tsp | | Add the dried thyme to the garlic vinaigrette.⏱ 10sResultMinced peeled garlic and light olive oil mixture |
| 7 | 0.5 tsp | | Add the smoked paprika to the herb vinaigrette.⏱ 10sResultMinced peeled garlic and light olive oil mixture |
| 8 | 0.5 tsp | | Add the salt to the spiced herb vinaigrette.⏱ 10sResultMinced peeled garlic and light olive oil mixture |
| 9 | 0.5 tsp | | Add the black pepper to the seasoned herb vinaigrette.⏱ 10sResultMinced peeled garlic and light olive oil mixture |
| 10 | — | | Whisk everything together until well combined into a herb vinaigrette marinade.⏱ 1 minResultBalsamic and thyme marinadeused in step 25 |
| 11 | 4 tbsp | | Spoon the mayonnaise into the medium bowl.⏱ 15sResultMayonnaise |
| 12 | 2 tsp | | Add the Dijon mustard to the mayonnaise.⏱ 10sResultMayonnaise and dijon mustard |
| 13 | — | | Mix the mayonnaise and Dijon mustard together until smooth and combined.⏱ 1 minResultDijon mayonnaiseused in step 22 |
| 14 | — | | Preheat the oven⏱ 2 min |
| 15 | 4 piece | | Place the brioche burger buns cut-side down in the grill pan.⏱ 30sResultBrioche burger buns |
| 16 | — | | Pan-fry the brioche burger buns over a medium heat until the cut sides are golden and toasted, then transfer to a plate.⏱ 1 min 30sResultToasted brioche bunsused in step 22 |
| 17 | 1 piece | | Slice the beef tomato into rounds roughly 5 mm thick.⏱ 1 minResultSliced beef tomato |
| 18 | Sliced beef tomatostep 17 | | Slide the sliced beef tomato onto a small plate and set aside.⏱ 10sResultSliced beef tomatoused in step 35 |
| 19 | 0.5 piece | | Halve the red onion and peel away the papery outer skin.⏱ 30sResultPeeled red onion |
| 20 | Peeled red onionstep 19 | | Slice the red onion as thinly as possible into rounds.⏱ 2 minResultThinly sliced red onion |
| 21 | Thinly sliced red onionstep 20 | | Lift the thinly sliced red onion onto a side plate and set aside.⏱ 10sResultThinly sliced red onionused in step 37 |
| 22 | Dijon mayonnaisestep 13 | | Spread the Dijon mayonnaise generously over the cut side of each toasted brioche bun half.⏱ 1 minResultMayo-spread toasted brioche buns |
| Toasted brioche bunsstep 16 | |||
| 23 | 4 piece | | Rinse the large, flat portobello mushrooms (about 10 cm across, to match the buns) briefly under cold running water, then pat them dry.⏱ 30sResultRinsed portobello mushrooms |
| 24 | Rinsed portobello mushroomsstep 23 | | Lay the rinsed portobello mushrooms gill-side up in the large shallow dish.⏱ 30sResultRinsed portobello mushrooms |
| 25 | Balsamic and thyme marinadestep 10 | | Pour the herb vinaigrette marinade over the portobello mushrooms, turning to coat.⏱ 1 minResultRinsed portobello mushrooms and balsamic and thyme marinade |
| 26 | — | | Leave the mushrooms to marinate for 10 minutes, turning once halfway through so both sides absorb the marinade.⏱ 10 minResultMarinated portobello mushrooms |
| 27 | Marinated portobello mushroomsstep 26 | | Lift the marinated portobello mushrooms out of the dish and place them gill-side up on the hot griddle pan.⏱ 30sResultMarinated portobello mushrooms |
| 28 | — | | Grill the marinated portobello mushrooms over a medium-high heat for about 4–5 minutes until they begin to soften and take on char marks.⏱ 4 min 30sResultGrilled portobello mushrooms |
| 29 | — | | Flip the grilled portobello mushrooms over using a spatula.⏱ 30sResultOnce-turned portobello mushrooms |
| 30 | — | | Continue to grill the flipped portobello mushrooms for a further 3–4 minutes until tender all the way through.⏱ 3 min 30sResultFully grilled portobello mushrooms |
| 31 | 4 slice | | Lay a slice of provolone cheese on top of each grilled portobello mushroom.⏱ 30sResultFully grilled portobello mushrooms and provolone cheeseused in step 36 |
| 32 | — | | Cover the griddle pan with a lid and leave for 1 minute until the provolone has melted over the mushrooms.⏱ 1 min |
| 33 | 4 piece | | Rinse the lettuce leaves under cold running water, then shake off any excess.⏱ 30sResultRinsed lettuce leaves |
| 34 | Rinsed lettuce leavesstep 33 | | Lay a rinsed lettuce leaf on the base of each spread toasted brioche bun.⏱ 1 minResultMayo-spread toasted brioche buns and rinsed lettuce leaves |
| 35 | Sliced beef tomatostep 18 | | Place slices of beef tomato on top of the lettuce on each burger base.⏱ 1 minResultSliced beef tomato and mayo-spread toasted brioche buns and rinsed lettuce leaves |
| 36 | Fully grilled portobello mushrooms and provolone cheesestep 31 | | Lift a grilled mushroom with melted cheese onto each assembled burger base.⏱ 1 minResultSliced beef tomato and fully grilled portobello mushroom mixture |
| 37 | Thinly sliced red onionstep 21 | | Scatter thinly sliced red onion over the melted cheese on each burger.⏱ 1 minResultSliced beef tomato and fully grilled portobello mushroom mixture |
| 38 | Thinly sliced red onion and sliced beef tomato and mayo-spread toasted brioche buns and rinsed lettuce leaves and fully grilled portobello mushrooms and provolone cheesestep 37 | | Set the top half of each toasted brioche bun over the assembled burger and transfer to a serving plate.⏱ 1 minResultPortobello Mushroom Burgers |
| Total Time | 33 min | ||
| Nutrient | Per serving |
|---|---|
| 342kcal | |
| 9g | |
| 33g | |
| 9g | |
| 3g | |
| 1g | |
| 0.6g | |
| 708mg |
A substantial vegetarian burger built around a whole portobello mushroom, marinated in olive oil, balsamic vinegar, garlic, thyme, and smoked paprika, then griddled until tender and topped with melted provolone. It sits on a toasted brioche bun with Dijon mayonnaise, crisp lettuce, beef tomato, and red onion — deeply savoury, with a pleasing contrast of textures throughout.
What you’ll doYou will whisk a garlic, balsamic, thyme and smoked paprika vinaigrette and marinate whole portobello mushrooms in it. The mushrooms are cooked until tender and juicy and built into toasted buns with mayonnaise and salad.
