Portabello Mushroom Burgers with Herby Mayo [Vegan]
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Servings: 4 burgers
Prep Time
Cooking Time
burgers 4


  • Marinated Portabello Mushrooms
  • 4 large portabello mushrooms (stems removed)
  • 1 tsp dried italian herbs
  • 2 large garlic cloves (minced)
  • 3 tbs olive oil
  • 3 tbs balsamic vinegar
  • 2 tsp soy sauce
  • Herby Mayo
  • 1/2 cup vegan mayonnaise
  • 1/3 cup fresh herbs (assorted - your favourite)
  • 1 tbs lemon juice
  • Additional Ingredients
  • 4 medium burger buns
  • 1/2 cup roasted red capsicums from jar (or 1 whole red capsicum freshly roasted until charred - then skin removed)
  • 2 large tomatoes (each cut into quarters, roasted if desired)
  • good handful salad leaves (I use mesculin)
  1. Mix all marinade ingredients together and place in a snap lock bag with portabello mushrooms. Gently shake to coat the mushrooms, place bag in the fridge for 20 minutes to marinade the mushrooms further.
  2. In a small blender or food processor, blitz the Herby Mayo ingredients together until smooth.
  3. Heat a BBQ hot plate or frypan to a low-medium heat. Fry the mushrooms (gill side up) for about 3-4 minutes (depending how thick the mushrooms are). Then flip over and fry (gill side down) for a 1-2 minutes. Transfer to a plate (drain off any excess marinade).
  4. Cut buns in half then toast. Top buns with salad leaves, mushrooms, tomatoes, roasted red capsicum and some herby mayo.

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