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Grilled Portobello Mushroom Burger with Basil Aioli

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  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 1x


Adapted from



Vegan Aioli Ingredients

  • 1 cup vegan mayonnaise
  • 3 garlic cloves, put through a garlic press
  • 24 fresh basil leaves, thinly slivered
  • 1 tbsp. lemon juice
  • salt
  • fresh ground pepper

Portobello Burger Ingredients

  • 4 large portobello mushrooms, wiped clean with dampened paper towels
  • 3 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tomato, cut crosswise into 1/2-inch slices
  • 1 bunch arugula, washed and spun dry
  • 4 hamburger buns
  • salt
  • fresh ground pepper


  1. To make the basil aioli: Combine the vegan mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste. Alternatively, you could toss it all into a small food processor and pulse until well combined.
  2. For the portobello burgers: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps.
  3. Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
  4. Set up the grill for direct grilling and preheat to high.
  5. Arrange the portobello caps, rounded side down, grill until nicely browned and soft, about 3 to 6 minutes per side.
  6. Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, tomato slices, and arugula.


  • Serving Size: 4
  • Calories: 509
  • Sugar: 6
  • Sodium: 360
  • Fat: 47
  • Carbohydrates: 11
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 0