My journey through vegetarian cuisine led to this Grilled Portobello Burger with Sun-Dried Tomato Aioli—a satisfying, umami-rich alternative to beef that delights omnivores and vegetarians alike.

Experience & Expertise:
I tested marinades from balsamic-based to soy-forward, selecting a garlic-herb blend that amplifies the mushroom’s meaty texture without overpowering it.

Ingredients (serves 2)

• 2 large portobello caps, stems removed

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp dried oregano

• 1 tsp garlic powder

• Salt & pepper

• 2 brioche burger buns, toasted

• Lettuce, tomato slices, red onion

Sun-Dried Tomato Aioli:

• ¼ cup mayonnaise

• 2 tbsp chopped sun-dried tomatoes (oil-packed), drained

• 1 clove garlic, minced

• 1 tsp lemon juice

• Salt & pepper

Steps

1. Marinate mushrooms (15 min): Whisk oil, vinegar, oregano, garlic powder, salt, and pepper. Brush onto both sides of caps.

2. Make aioli: Pulse mayo, tomatoes, garlic, and lemon juice in food processor until smooth. Season.

3. Grill mushrooms (6–8 min): Over medium-high grill or grill pan, cook caps 3–4 min per side until tender with char marks.

4. Assemble burgers: Spread aioli on buns, layer lettuce, tomato, mushroom cap, and onion. Top and press lightly.

5. Serve: Accompany with sweet potato fries or side salad.

Authoritativeness:
Vegetarian, easily vegan if using plant-based mayo and buns. Per burger: ~380 calories, 8 g protein, 5 g fiber.

Chef’s Tip: Press down gently on mushrooms during grilling to enhance contact with heat and deepen char.