Portabella Mushrooms

For me there is nothing better than a grilled portabella mushroom. I grill them all summer long, making a perfect plant-based cheese burger! They are delicious!!

Our mushrooms come from River Valley Ranch in Burlington, Wisconsin. A great, local, third generation family farm.

Portabella Burgers

Grilled Portabella “Burgers” with Roasted Red Peppers and Swiss

Grilled Portabella “Burgers” with Roasted Red Peppers and Swiss... even meat lovers would enjoy... a much healthier option for a family favorite - YUM!
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Main Course
Cuisine American
Servings 4


  • 4 Portabella mushroom caps
  • cup Wildfire Backyard Marinade
  • 1 cup Roasted red peppers drained
  • 4 slices Swiss cheese
  • 1 Avocado sliced thin
  • 1 Beefsteak tomato or Purple Cherokkee Heirloom tomato sliced thick
  • 1 Medium red onion sliced into 4 thick wedges
  • Good Egg Mayo
  • 4 Buns of choice: Hamburger, Kaiser, Brioche. Lightly grilled or toasted. Optional


  • Gently rinse and Pat dry mushroom caps. Place them smooth side up in shallow baking dish.
  • Pour marinade over caps, let stand at room temperature for 15 minutes.
  • Using tongs, remove caps one at a time and place on preheated grill (reserve the marinade). Grill for 5-8 minutes per side.
  • Brush mushrooms with marinade during grilling.
  • During last 2 minutes of cooking, top each cap with roasted peppers and cheese. Leave on grill until cheese is melted. 
  • To finish, place the grilled portobella mushrooms on the buns and top with sliced red onions, avocado, tomato and mayo. Serve on plates and enjoy!


Pairs well with a spring green salad with a fruity vinaigrette such as raspberry or a creamy poppyseed.
Serve with a chilled Riesling, Moscato, or a great local IPA.
Keyword grill, grilling, mushroom swiss burger, mushrooms, portabella mushroom burger, portabella mushroom burger recipe