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Portobello Burgers with Balsamic Mayonnaise

What you need: 

2 portobello mushrooms, stems removed
8 ounces vegan cream cheese
2 shallots or green onions, chopped
2 cloves garlic , minced
1/2 teaspoon thyme
1/4 cup fresh parsley, chopped
salt and pepper, to taste
olive oil, as needed
1/4 cup vegan mayonnaise
1 1/2 tablespoons balsamic vinegar
1/4-1/2 teaspoon ground black pepper
romaine lettuce, to serve
sliced tomatoes, to serve
vegan buns, to serve

What you do: 

1. Preheat oven to 350 degrees F. Take mushroom stems and finely chop. In a medium bowl, combine the stems, cream cheese, shallots, garlic, thyme, parsley and salt and pepper. Mix well.
2. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is a light golden brown.
3. In small bowl, add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven.
4. Spread the balsamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!

Preparation Time: 
35 min
Cooking Time: 
Recipe Category: 


this recipe makes me extremely excited. i love you.


I have made it 3 times since i found this recipe. I rarely have gluten free buns/bread around so i usually pile on the lettuce and tomato and go at it with a fork and knife.

a huge hit in my house!


fantastic!  made this yesterday for lunch and it was amazing, will most definitely be making again!


Mmmm...very tasty portobellos!  I decided to make the mushrooms, but skipped the sandwich part, including the balsamic mayonnaise, as I figured that was kind of overkill with all of the cream cheese.  Instead, I served this with a rice and veggie pilaf.  I think it would also be good with pasta , like angelhair with garlic and olive oil, or a green salad and some fresh bread.  Rather than using 2 of the large portobellos, I used 6 of the smaller stuffing-sized portobellos (this was still the same amount of mushrooms, about 6 oz).  I did not use all of the cream cheese mixture, and I completely stuffed the mushrooms.  I can't imagine using an entire 8 oz container of cream cheese on just 2 of the large portobellos; even for me, that's a little over-the-top fatty.  I'll continue making this with less cream cheese and the smaller portobellos to reduce the serving size.  I agree with others that the uncooked cream cheese mixture is also delicious with crackers; in fact, it may be even better this way, as the shallots, garlic, and thyme have a little more oomph this way.  I did bake this for a few minutes longer, about 30 minutes, and then broiled the top for a couple minutes to get it nice and golden.  I'm sure I'll be making this again.


This was amazing!  Served with corn on the cob for this Labor Day weekend.  Thank you!



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