Teriyaki Portobello Mushroom Burgers

Teriyaki Portobello Mushroom BurgersThis past week has been super busy with starting grad school, starting my part-time internship, and still moving stuff into my new apartment. I feel like I’ve been non-stop running for seven days straight. But, I feel like I finally got myself organized this weekend and still had a chance to make these scrumptious portobello mushroom burgers. Thank goodness it is a long weekend!Teriyaki Portobello Mushroom BurgersSpeaking of the long weekend, these yummy mushroom burgers are perfect for your labor day BBQ! They are super simple, quick, and so delicious! And yeah, I know some people would rather die than eat a vegetarian burger. Sometimes they aren’t that good. I’m telling you these are so incredibly flavorful and so good! Even your meat-lover friends are going to salivate over these. What’s better than a teriyaki portobello mushroom burger with creamy avocado slices, tangy pickled onions, daikon radish sprouts, and wasabi mayo all on a whole wheat burger bun? Yeah, exactly, nothing. Teriyaki Portobello Mushroom BurgersI was inspired by a restaurant in Boston called Met Bar and Grill. They are known for having delicious burgers (and a bloody mary bar) of all different kinds. They have one burger called the Tokyo burger, which is topped with avocado, muenster cheese, pickled onions, sticky soy, and daikon sprouts. I had it when I ate there and wow, it was delicious! So, I decided to make a version of that that is vegetarian and healthy! I marinated the portobello mushroom caps in a teriyaki marinade for about an hour. Then I grilled them to perfection and topped them with fresh avocado slices, homemade pickled red onions, homemade wasabi mayo, and daikon sprouts.Teriyaki Portobello Mushroom BurgersThese burgers are completely vegan. And they can be adapted to being gluten-free by either using a gluten-free bun or substituting lettuce for a bun all together. As for the pickled red onions, I used this Fox Valley Foodie recipe, which you can find here. The onions took all of an hour to become fairly well pickled and the longer you leave them, the more pickled they get. If you have the time, definitely let them sit longer for a better pickled flavor. And for the wasabi mayo, I just improvised and took some Vegan Mayo and added Wasabi Paste  to it until I got the right consistency and flavor that I liked. I tend to like a stronger wasabi flavor, because I absolutely LOVE spicy foods. If you don’t like spicy foods, start by adding less wasabi. Teriyaki Portobello Mushroom Burgers

Teriyaki Portabella Mushroom Burgers
Prep time
Cook time
Total time
Serves: 4
Portobello Mushroom Burgers
  • 4 Portobello Mushroom Caps, stems removed
  • 1 Avocado, sliced
  • ⅓ cup Pickled Red Onions
  • ½ cup Daikon Radish Sprouts (or any other sprout of your choice)
  • Wasabi Mayo, to taste
Wasabi Mayo
  • 3 Tablespoons Mayonnaise (can substitute vegan mayonnaise to make it vegan)
  • ½ teaspoon Wasabi Paste
Teriyaki Marinade
  • ¼ cup Tamari
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Honey
  • 1 Tablespoon Rice Vinegar
  • 2 Garlic Cloves, minced
  • Salt and pepper, to taste
  1. Wash your portobello mushroom caps and remove the stems
  2. Place them on a baking sheet with the gills facing up
  3. Place all of the teriyaki marinade ingredients into a mixing bowl. Whisk together until blended
  4. Spoon the teriyaki marinade mixture over the mushroom caps
  5. Let them sit for 30 minutes or longer if you can, spooning more of the mixture onto the caps every 10 minutes or so
  6. After you have let them sit for 30 minutes at least, turn on your grill or grill pan on medium-high
  7. Place your mushroom caps on the grill with the gill side down
  8. Let them cook for about 4 minutes on the gill side down
  9. Then flip them and let them cook for another 4 minutes on the other side
  10. The mushroom caps are ready when the middle is tender enough for a fork to go through and the juices come out
  11. When mushrooms are ready, take off the grill and set aside to cool
  12. While the mushrooms are cooling, prepare your wasabi mayonnaise by mixing the wasabi mayo ingredients in a bowl until well blended
  13. Then take out your buns (toast them if you'd like), spread some wasabi mayo on the bun, then place your mushroom cap on the bun and top with desired amount of avocado, pickled red onions, and daikon radish sprouts and then top with second half of the bun
  14. Serve and enjoy!


2 thoughts on “Teriyaki Portobello Mushroom Burgers

  1. September 11, 2015 at 7:52 pm

    these look great! I love them! And the honey I am sure could be easily be subbed with maple syrup for vegans.

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