Meatless Monday: Portobello mushroom burgers recipe

What better way to enjoy the longer hours of daylight and warmer weather than getting outside and walking through many of the parks and trails in and around Mississauga? The scenic nature of these places is also a great setting for a picnic.

With this recipe for Portobello mushroom burgers, preparing for a picnic can be just a stress-free as taking that walk. Marinated in balsamic vinaigrette, these mushrooms can be dressed like your favourite burger, although I have found that simpler tastes better, and you won’t miss the meat.

Serves 4


4 large Portobello mushrooms
4 Kaiser rolls or pretzel buns (instead of regular hamburger buns)
4 slices Swiss cheese
4 slices, beefsteak tomatoes

½ cup olive oil
¼ cup balsamic vinegar
1 tsp Dijon mustard
Salt and cracked black pepper to taste


  1. Preheat oven to 400°F.
  2. Remove gills and stems from the mushrooms and clean with a damp paper towel. For the marinade, either store bought or homemade can be used. For homemade, mix all vinaigrette ingredients until emulsified. Rub the mushrooms individually with the marinade, using approximately 3 tablespoons per mushroom and leave to marinate for 10-15 minutes.
  3. Remove any excess marinade and place the mushrooms stem side up on a non-stick or foil lined tray, and cook for 10 minutes in the oven. Turn over and cook for another 5 minutes. Top with the Swiss cheese in the last minute.
  4. Let the mushrooms rest for a few minutes before serving on the bun of your choice. Lightly toast the buns and paste on a little extra Dijon mustard for added flavor.  Enjoy with a side salad or corn on the cob.