Marinated Portobello Mushroom Burger With Chunky Skin-on Fries

By Luke Jones. Connect with him on Twitter.

portobello mushroom burger

Mushrooms? In a burger? And it tastes a bit like meat!? Craziness.

I like a good plant powered burger now and again. Last year I put a recipe up on the site for some homemade butternut squash burgers, which I actually haven’t had for quite a while…

Right now, in their place are these marinated Portobello mushroom burgers. They’re unusually meaty, and taste quite different to anything that I’ve had before. But I like them.

They go great with some baked skin on fries (my girlfriend’s new speciality) and a generous serving of salad on the side.

This recipe requires a little more oil than we would typically use in a meal, so it’s not something we have it all that often. It’s not a huge amount, and anyways I’d say it’s probably still a bit healthier than having a big fatty hunk of meat in a bun…

Give it a go, and let me know how it turns out!


Serves 2-3, takes around 40 minutes

For the Portobello mushroom burger:

  • 4-5 Large Portobello mushrooms (around 10cm in diameter if you can, as they shrink quite a bit)
  • A few wholemeal baps (or your choice of bread)
  • 2 TBS Balsamic vinegar
  • 1 TSP Soy sauce/tamari
  • 1 TBS olive oil
  • Mixed herbs (oregano, basil, rosemary – you choose!)

For the skin on fries:

  • A few sweet potatoes, a few normal
  • A few tbs of oil or a cup of veg stock
  • Smoked paprika and black pepper

And then don’t forget a nice big salad of your choosing, along with maybe some hummus, guacamole, salsa or any sauce you fancy.


  1. With the mushrooms, firstly you’re gonna want to twist off the stalk and then scrape out the black bits on the underside with a spoon (and then discard).
  2. Then prepare a mixture of vinegar, soya sauce, oil and herbs in a bowl. Cover your mushrooms in the mixture, and leave them to soak for half an hour to an hour (the longer you leave them, the better)
  3. Whilst the mushrooms are marinating, chop your potatoes into your desired shape (we like cubes or chunky chip shapes). Massage the fries in a little oil or stock, and coat with some smoked paprika and black pepper.
  4. Spread the fries out over a baking tray or two, and cook for about half an hour on 200 (give them a check after 20 minutes).
  5. When the chips are nearly done, you’re gonna quickly cook the mushrooms. If you have a griddle pan, you could cook them on the hob on high, 2-3 minutes per side should do. Otherwise, you can add them into the oven, and bake for 5-10 minutes. If you can, place the mushrooms on a drip tray. They hold a lot of water, which will come out. You don’t want them to soak it all back up. No one likes a soggy mushroom…
  6. Serve up in then wholemeal buns with your condiments, fries, and plenty of salad on the side.


Thanks for reading!

As always, if you try this recipe out, let me know how it goes in the comments section below!

And if you want more plant based goodness, check out our recipe page.

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Luke Jones

Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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