There’s a chain of restaurants that has taken the easy route for veggie burgers by offering a portobello on a bun and calling it a burger. That’s lazy. So I set out to make a veggie burger with portobello mushrooms that won’t disappoint. These mushrooms were marinated, stuffed with cashew cheese and placed on top of a veggie burger patty. Now that’s a veggie burger!

Here’s how I made it.

Portobello veggie burger

  • 2 extra large portobello mushrooms, stems removed
  • 1/4 balsamic vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 clove of garlic, minced
  • cashew cheese or other vegan cheese of choice
  • veggie burger patties, cooked according to the package or recipe
  • buns

Find a lidded baking dish (or use a deep one that you can cover with tin foil). Grease the bottom and place the washed mushrooms inside. They should fit gills up, flat on the bottom. Mix the marinade and pour it in the mushrooms, dividing it evenly between the two caps. Let them marinade for 20 minutes, if you can wait. Preheat the oven to 400.

Cover them with the lid and bake them for 20 minutes. After 20 minutes, top with cheese and put it back in the oven, uncovered for another 10 minutes. Let them rest a few minutes before placing them on top of the cooked veggie burger – they’ll be really hot and juicy. Enjoy!


The kids’ burgers were plain and I let them top them however they liked (just ketchup). They went down well but the recipe needs perfecting. My picky eater ate half of his before he told me, “actually, I don’t really like this.” My daughter enjoyed hers.

I made them with chickpeas and not a lot of flavour enhancements, thinking the plainer the better. I think I’ll try another method next time… I’ll keep you posted on my progress.

In the meantime, we’ll keep buying store-bought burgers for quick dinners and easy wins. There’s a couple of brands that make burgers my kids like.


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