Portabella Mushroom Burgers with Red Pepper Mayonnaise

Portabella Mushroom Burgers with Red Pepper Mayonnaise

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 40 m
Recipe by  J.T.

“Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 mushroom burgers


  1. Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
  2. Preheat grill for medium-high heat and lightly oil the grate.
  3. Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
  4. Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
  5. Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

Share It

Reviews (6)

Rate This Recipe


YUM! The marinade gave the mushrooms a wonderful flavor. The mayo was great, but a bit spicy for me, so I'd reduce the cayenne next time, but that's my preference. Instead of roasting a pepper, I had a jar of roasted peppers and onions, so I went w/ that...perfect! I served these on 'Soft Onion Sandwich Rolls' also from this site. I will be making these again! Thanks for sharing. :)



This was excellent!!! However, I didnt really measure the ingredients for the marinade and it turned out great. Also, make sure to use a good quality balsamic vinegar,it does make a huge differernce (no matter the recipe), a good balsalmic is on the thicker side. I also grilled slice beefsteak tomato slices on the grill and added a slice of sharp cheddar to compliment my shroom.



My husband and I really enjoyed these. I liked the fact that it used simple ingredients I had on hand. The red pepper mayo was delicious. I also did not use as much cayenne as it called for. Just about 6 dashes and it was plenty hot. I could only marinate for 1 1/2 hours and the flavor was perfect.

More Reviews

Similar Recipes

Portobello Mushroom Burgers

Portobello Mushroom Burgers

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Portobello Mushroom Burger With Bruschetta Topping

Portobello Mushroom Burger With Bruschetta Topping

Red Pepper Vinaigrette

Red Pepper Vinaigrette

Beth's Portobello Mushroom Burgers

Beth's Portobello Mushroom Burgers

Savory Portobello Mushroom Burgers

Savory Portobello Mushroom Burgers


Amount Per Serving (4 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 2459 mg
  • 98%

Based on a 2,000 calorie diet



previous recipe:

Portobello Mushroom Burgers


next recipe:

Red Pepper Vinaigrette