Smoked Mushroom Cheeseburgers

Just because I’m a native born Texas gal, doesn’t mean I don’t know how to smoked up a meat free meal. Vegetables are one of my favorite grill items, in all honesty, because of how versatile they are to utilize in so many dishes throughout the week. Add a grill basket or a set of cast iron skewers to your kitchen must-haves and deliciously charred, crisp, smoky vegetables will be yours to devour as often as you feel like manning a grill. Need inspiration? Check out a few ways I’ve incorporated leftover grilled veggies in my weekly menus below.

Asparagus? So freaking delicious tossed in a Carbonara or slathered in a maple glaze. Zucchini? Thinly slice and add as a topping on your favorite pizza, especially if you beef up that grill flavor with smoked mozzarella or gouda cheese. Brussel Sprouts? Oh yeah, you definitely wanna toss those in a bit of honey, add a pinch of heat, and grill ’em up nice and crispy! Corn-on-the-cobs? If you can refrain from eating them all hot off the grill, then toss them into a seafood boil or remove the kernels and add to Ramen soup or chowder. Hell, even romaine or raddicco is delicious grilled up and served as a warm salad, with hand torn croutons and a tangy dressing.

But my favorite veg to throw on the grill? Portobello caps. For the ultimate toothsome, fire kissed, satisfying meat-free burger, even this Texas gal hardcore craves, portobello caps are a must. As previously mentioned, I threw these caps on my offset smoker along with beer can chicken and a bunch of asparagus. This recipe is also tasty, however, with grilled, broiled, or roasted portobello caps. I mean, you can’t really go wrong with a burger right?


2 – 4 portobello caps, depending on size

2 sesame seed whole wheat buns, or burger bun of choice

2 slices cheese of choice, such as cheddar, American, or pepper jack

1/2 tsp EVOO

salt and pepper to taste

toppings of choice: lettuce, tomatoes, coleslaw, pickles, onion, jalapenos, avocado, sunny side egg, mayo, ketchup, mustard….whatever you like


Prepare a gas or charcoal grill.

Slather the portobello caps evenly in the EVOO. Salt and pepper both sides. Set aside.

Once ready, grill the portobello caps about 5 minutes per side or until the mushrooms are just tender, with a bit of visible char and/or grill marks. Flip once more, add the cheese slices, and cover with a heat safe dome. Continue to cook until the cheese is completely melted, maybe 2 minutes more. Remove from grill and assemble burgers.

On a toasted burger buns, slather your favorite condiments, add the portobello caps, and layer on your favorite burger toppings. Serve immediately.

Alterations: Gluten free? Skip the bun and serve in large iceberg lettuce leaves. Vegan? Skip the cheese or sub in your favorite vegan slice.

Portobello Cheeseburger, Sunny Side Egg, Half Sour Pickles

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