BBQ Portobello Mushroom Burgers


This recipe for BBQ portobello mushroom burgers was shared with us by my friend, Tamasin Noyes. Tami is the author and co-author of numerous cookbooks, including Vegan Finger Foods, Vegan Sandwiches Save the Day, and Grills Gone Vegan.

BBQ Portobello Mushroom Burgers Recipe - a marinated and grilled vegan main for barbecues

Tami says, “I’m a huge fan of veggie burgers, especially the Incrediburgers from American Vegan Kitchen, but even I like to change it up. These BBQ portobello mushroom burgers couldn’t be easier to make, or more tasty! Most omnivores enjoy these, thanks to their “meaty” texture and big flavors.”

Her easy recipe incorporates some great shortcut vegan ingredients. For starters, Tami uses vegan worcestershire sauce for a nice jolt of meaty flavor (most worcestershire sauce is dairy-free, but contains anchovies). There are two all-natural brands which are readily available, Wizard’s (also gluten-free) and Annie’s.

For topping, Tami used Blue-Style Sheese, which is excellent, but can be hard to find. If you’re set on portobello mushroom burgers with blue cheese, Follow Your Heart makes a rich, vegan Bleu Cheese Dressing. Other good options include crumbly or soft nut cheeses like Miyoko’s or Treeline.

Special Diet Notes: BBQ Portobello Mushroom Burgers

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, vegan / plant-based, and vegetarian.

BBQ Portobello Mushroom Burgers
Prep time
Cook time
Total time
Please note that the Prep time does not include the marinating time.
Serves: 4 servings
  • 4 large portobello mushrooms, gills and stems removed
  • ¼ cup vegan dry red wine
  • 2 teaspoons vegan Worcestershire sauce
  • Black pepper
  • 1 cup barbecue sauce of choice
  • ½ cup dairy-free cheese alternative*, crumbled (see post above)
  • Roasted red peppers, optional
  • Lettuce, optional
  • 4 burger buns (gluten-free, if needed), toasted
  1. Place the mushrooms cavity-side up in a 9x13-inch pan. Pour 1 tablespoon of the wine and ½ teaspoon Worcestershire sauce into each cavity. Add a good amount of black pepper. Let marinate for 30 to 60 minutes.
  2. Preheat the grill to medium high (400ºF). Be sure the grill is well-oiled. Place the mushrooms on the grill, cavity-side up. Grill over medium heat 3 to 4 minutes or until marked. Turn one-quarter turn to get hatch marks. Grill another 3 to 4 minutes, or until marked.
  3. Turn over to allow any remaining marinade to drip onto the grill, enhancing the flavor of the caps. Cook another 2 to 3 minutes or until the center is softened and the mushrooms are done. During the last few minutes, baste with the barbecue sauce. It will slightly caramelize and cook onto the caps.
  4. Place the portobellos on the buns and sprinkle with the cheese alternative. Top with the roasted red peppers and lettuce, if using.
*If you don't have dairy-free cheese alternative (or you don’t like it), a light coating of mayo is terrific on the bun.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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