Hamburger di Portobello | Portobello Mushroom Burger

Even the carnivores in your household will find that they can’t get enough of this plant-based burger that tastes just like the real thing. The meaty texture of portobello mushrooms, along with their porous nature, allows them to absorb a great deal of flavor and makes them an excellent alternative ingredient for meat-based dishes. Pair this tasty dish with a glass of excellent red wine. I suggest a 100% Cab Franc from the region of Le Marche, Le Senate Blu Velluto Spento. Pure Heaven!

Receipt Date: June 13, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 Portobello Mushrooms, cleaned, dried, and destemmed. (Freeze the stems and use them in your next mushroom dish)

Marinade for Portobellos:

1 tablespoon EVOO

1 Garlic Clove, minced

1 tablespoon Balsamic Vinegar

Pinch of Sea Salt

Pinch of Black Pepper

Splash of white wine

To Construct the Burger:

2 Buns

2 slices of Violife Plant-Based Feta Cheese

1 Tomato, sliced

Smear of Salsa Verde, see recipe

Smear of Mustard, I use Dijon

Romaine Leaves


Marinate the Portobellos for at least 15 minutes.
In the meantime, heat the grill to high.
Place the mushrooms on the grill and cook for 4-5 minutes on each side.
Brush a little bit of EVOO on the buns and toast them quickly on the grill while the burgers cook.
To construct the burger:
Smear mustard on both insides of the bun. Then smear the Salsa Verde on the bottom bun and top with lettuce leaves, followed by the burger, tomatoes, and a slice or two of Feta cheese.
Serve immediately.

Amy’s Favorite Pairing


$61.00 750ml

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