Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli

I don’t often remember to review a recipe we’ve tried but I had to here. We loved these! 5+ stars. My husband is not a cook but he decided to make these and they were fabulous. He didn’t make the aioli but he did make the carmelized onions. He also only had three portobello mushrooms so each mushroom got a lot of sauce. This is a recipe we will come back to often.

I’ve convinced my husband to go meatless a few nights a week after some test results he received and after making him watch You Are What You Eat. He wasn’t very excited about this recipe, but… he actaully LOVED it! Such a good mixture of flavors. When I got the mushrooms out of the refrigerator to mariate them the second night, he said, “I’m actually looking forward to this meal!” That’s a huge compliment. Highly recommend this recipe.

I cheated a bit on the aioli and just used the minced garlic. I bought some as well thinking my husband wouldn’t like this because of the cashew base, but he actually complimented me on the aioli. He didn’t see me make it, so that’s probably why! (LOL)

This recipe was delicious. I used thyme instead of basil and brioche buns. I love the flavor of the balsamic vinegar and the texture of the mushroom left nothing to be desired! Great recipe!

Absolutely yummy! Served mine on toasted sourdough with fresh spinach and tossed a pepper in with the onion. Served them with the matchstick French fries. Felt like I was at a bar!!

I made this without the raw garlic cloves in the aoli, using the roasted garlic and vegan mayo with lemon juice instead of the cashew mixture and it was fantastic. The marinade for the mushrooms was a bit too garlicky for my family and I would go lighter on the vinegar as well, so next time I will cut both in half. Although these are messy to eat, even after letting them drain for a few minutes after cooking, they were delicious. Served them with sweet potato fries made in the air fryer and a salad with lemon vinagrette, a great meal !!

I set the serving size to 2 and I followed the recipe carefully. The mushrooms were a great consistency. Unfortunately the mushrooms were incredibly vinegary, but this may have been because I altered the size of the recipe. I will be trying this recipe again with less vinegar.

They were messy but good! At the store I wasn’t sure which to buy so I bought 2 of the thinner portobellos (as shown) and 2 of the thick ones with the stem. You need to get the thin ones! I had to slice the thick ones in half. The garlic aioli really adds to the flavor!

Wow, these were amazing. I felt like I was eating in an expensive restaurant. I loved the oil free aioli.
My husband and I also said afterwards there is no way we ever need to eat a hamburger again.

Thanks again Dana for all your wonderful recipes

This dish is delightful❣️ My husband wants it for breakfast every Sunday, as our main meal of the day. It can’t get better than this!

Hi, not to be “pickysh” but that’s not an allioli. Traditional is just an emulsion made with garlic (all in valencian, ajo in spanish) and olive oil (oli in valencian, aceite in spanish). Don’t get me wrong, yours looks delicious, but it’s more like a garlicky cashew spread.

Anyhow, I made this recipe for dinner :)

Thank you!

These were some of the best veggie burgers I’ve ever had. So packed with flavor! They turned out a bit watery which made the burger soggy quite quickly, but next time I’ll try patting some of the excess moisture. Can’t wait to add this to our regular rotation!

Made it- loved it – ate it with a side of Cookie&Kate broccoli salad! My boyfriend said “You can’t even get this kind of stuff in restaurants!”

This was sooo delicious. I made a few alterations because the ingredients were not readily available. For the aioli, I used a few tablespoons of mayo, roasted garlic head, 1 fresh minced garlic clove and some cayenne pepper to taste. We enjoyed this recipe so much, that it’s tomorrow’s lunch as well! 🧑‍🍳

Made these today and they were delicious! The alioli needed quite a lot of seasoning and the recipe made a lot more than we needed but looking forward to using it up throughout the week. I added oat milk instead of water and it’s really creamy.

Made this for my meat-eating family last night and it was a hit! The marinade for the portobellos was delicious. I let them marinate for a few hours. They were super flavourful.

I used almond milk in the aioli — it wasn’t quite as smooth and creamy as I was hoping, so next time I might blend for longer and add a little more olive oil.

I had lots of extra aioli, so I mixed it with some more cashews, and added lemon, dijon, and capers and it made a delicious caesar salad dressing!

Amazing! Such a tasty and easy supper! The only substitution we made was that we added vegan mayo and lemon juice to the Aloli (for a little extra flavour)! All and all an amazing recipe!

I made this Aioli tonight to go with Brussels and it was delicious! I added a tsp of lemon and it was perfect…my husband who doesn’t typically like the “healthier” versions of things loved it and had no clue it wasn’t mayo based! Will be making this again soon!

I made this for supper and it was a big hit. It is messy but oh so good! Thank you!

All I can say is… SOO GOOD! Loved the texture of the juicy portobello mushroom, and the flavour with the garlic mayo was delicious. Will be 100% making these again. Thanks for this fabulous recipe!

I made this recipe for my friend and her family who are trying more vegan meals. These were devoured by all, even one who said they didn’t like mushrooms. The aioli was super flavorful, and my friend licked a spoon clean of it. I will definitely be saving this recipe for future meals.

Just made these for a summer in winter dinner party because sometimes you want to fake a BBQ in January. They were a HUGE hit! Paired with Udi’s GF buns and some tatertots on the side. Super easy, very yummy, light but satisfying!

These were fantastic!! Made them on the grill. I forgot to put the garlic in the marinade and for the aioli I used mayo and just the roasted garlic.

Hands down one of the best things I’ve ever put in my mouth! This will be a staple for years to come. I didn’t use roasted garlic or let the cashews or mushrooms set for any longer than 10 minutes (although I’m sure it would have made it even more lovely) but it still turned out phenomenal! It was much quicker to make than I expected it to be too!

I think it would be helpful to include the exact recommended time for marinating (I was able to find my answer in the comments) as well as exact amounts for salt and pepper for those new to cooking. I did not make the cashew garlic spread, I just mixed some garlic powder into mayo instead. The marinade was fantastic. I was worried it would be too strong and “balsamicy” but it was perfect. I cooked the portobellos in a non-stick frying pan with a lid overtop. They definitely took much longer than 2-4 minutes per side to soften and shrink. I also feel like they would benefit from sitting on some type of drip tray for a few minutes before serving to let some of the juices drain out tnd make eating the burgers less messy. Overall, great experience for my first time cooking portobellos.

I forgot to include a rating with my comment. Can’t be rated high enough! :)

This recipe is AMAZING!! I followed the recipe exactly and yes, they were a bit saucy (my fave kind) but I smooshed the shrooms down in the pan with a potato masher (technical stuff!) to get out that extra juice and once removed from the pan added a bit more balsamic to cook off as a glaze. Divine!!!

This recipe is SO good and SO easy to make! It’s a little messy to eat, but so worth it. It’s become a staple in my house. I’ve also used the garlic aioli on vegan BLTs — it’s delicious!

These are so good! So easy and so messy (to eat), but SO GOOD! This has become a staple in my house. I’ve also used the garlic aioli on vegan BLTs — it’s delicious!

This is the best portobello sandwich recipe ever….It’s our favorite go to….and we grill (rather than bake) the portobellos after brushing them with balsamic dressing and sprinkling on Italian seasoning.

Fantastic recipe, we grilled them and our family of 5 ate them all!

Yum! These were delicious.
I roasted the mushrooms instead of frying and made the aioli by mixing roasted garlic with vegan mayo.
So good, will be making again very soon.

This is replacing my standby recipe for portobello burgers. It is simpler and extremely tasty. Thank you!

This recipe was easy to make, it was easy to source the ingredients, and it was absolutely delicious. The balsamic vinegar complements the mushroom perfectly. I substituted sourdough bread for a roll but it would work with pretty much any bread you like.

I made these for dinner tonight and it was delicious! I took a shortcut on the aioli and made it with vegan mayonnaise, lemon juice, and garlic powder. Everything tasted great, the mushrooms were very flavorful! I did cook them for a longer time, I like them well done and caramelized. Will definitely make again!

These are delicious, the flavor on the mushrooms was spot on! We’d made the aioli with sunflower seeds, adding a little water to loosen the texture and would likely reduce or eliminate the raw garlic next time – otherwise a lovely dish I’d be happy to make again.

Awesome! My new favorite “burger” recipe. I had some leftover aioli (too garlicky for hubby) and added it to black bean chili the next night. It was so good I’ll probably start making the aioli every time I make chili now :-D

My husband and I loved these burgers and I thought everything came together really quickly (I prepped the marinade + roasted garlic earlier in the day). I didn’t end up adding the 2 raw garlic cloves in the aioli and found that to be the perfect touch of garlic when everything was put together. Thanks, Dana!

My mom and I loved this recipe. I added a bit of lemon juice to the aioli and threw the portobellos on the grill. Delicious!

This was great! Super easy and very flavorful for so little time/effort! Re the aioli — I added 2 cloves of raw garlic bc LOVE garlic, and I was a bit worried because on its own it had a very powerful pungent garlic flavor. However combined with the mushrooms/tomato/lettuce/caramelized onions/bread – it was perfect! The second day we reheated some of the mushrooms and cut it into slices and made crostini with the aioli on the bottom of the crostini – fantastic!

Hi Dana, have enjoyed making so many of your recipes but this one failed to excite.
The layout of the recipe I found difficult to follow and the end result I felt did not merit the effort. I’m feeling that the marinade needed a ‘how long’ as I don’t think I left it for long enough (over an hour). Also did not like the sauce. But hey! My daughter did enjoy the mushroom burger. Thank you anyway.

I love mushrooms, I love carmalized onions and I love garlic but unfortunately this recipe didn’t do it for me. It was hard to hold together in the bun and it was very wet and dripped all over. The mushrooms were hard to bite into. I still love your website though and most of your recipes are awesome.

I will say that this was time-consuming the first time (making buns and a 15 minute grocery trip was part of that. But I’m making it again in a couple of days with guests and I won’t have to do the buns, marinade, or aioli again. : ) My husband raved about it.

This was super delicious. I doubled the carmelized onions. I made the mistake of adding another raw clove to the aioli to make 3 cloves, when I should have decreased it to 1 instead of 2… lesson learned. I had to mix the aioli with mayonnaise for it not to be super overpowering, sharp garlic flavor. I look forward to making it again with less raw garlic. I made buns using this recipe (wheat flour and some vital wheat gluten instead of white). I had a lot of aioli left over and enough marinade to make this again in the next few days.

Thanks!

The mushrooms were delicious but the aioli was bland so I added some apple cider vinegar, sriracha, and lemon zest – that really woke it up! Delicious!

I’m not big on hamburger buns , so we used toasted ten grain bread and it was out of this world! This will be great for lunch tomorrow. The aioli was the perfect touch. Thanks again Dana!