Vegan Creamy Portobello Mushroom Burger Recipe
Discover the ultimate vegan creamy mushroom burger – a hearty, meaty portobello patty with cashew mozzarella cream, perfect for plant-based meals. This easy recipe uses simple ingredients for rich flavor and 13g protein per serving. Ready in 60 minutes!
Portobello mushrooms deliver a satisfying “beef-like” texture, marinated in umami-packed sauce and topped with creamy, melty vegan cheese. Ideal for vegans, vegetarians, or anyone seeking a healthy burger alternative.
Why You’ll Love This Vegan Portobello Burger
- High-protein: 13g per burger from mushrooms, cashews, and nutritional yeast.
- Customizable: Go Italian, Mexican, or Greek with easy variations.
- Meal-prep friendly: Store up to 8 days refrigerated.
- Quick and budget-friendly using pantry staples.
Perfect alongside air fryer sweet potato fries for a complete vegan dinner.
Yields 3 servings. Imperial standard (metric in parentheses).
- 2 large portobello mushrooms (250g)
- 1 medium onion, grated (100g)
- 3 garlic cloves, chopped (9g)
- ½ tsp salt (3g), or to taste
- ½ tsp black pepper (2g)
- 1 tbsp sesame oil (15ml)
- 1 tbsp miso paste (15g)
- 1 tbsp sriracha (15g)
- 1 tsp dried oregano (2g; fresh OK)
- ½ tsp cumin (1g)
- ¼ cup breadcrumbs (30g)
- ¼ tsp black pepper (0.5g)
- ½ tsp smoked paprika (1g)
- ½ tsp garlic powder (1g)
- ¼ tsp salt (1.5g)
- 2 tsp nutritional yeast (6g; optional)
- ½ cup raw cashews (75g)
- 1 cup water (240ml)
- 2 tsp olive oil (10ml)
- 1 garlic clove, chopped (3g)
- ¾ tsp salt (4g)
- 1 tsp lemon juice (5ml)
- ½ tbsp miso (7g)
- 1 tsp onion powder (2g)
- 1 tsp flour (3g; optional)
- 3 burger buns
- Fresh spinach, sliced tomatoes, herbs
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 3
- Preheat oven to 400-450°F (200-230°C).
- Marinate mushrooms: Mix marinade ingredients in a bowl. Coat portobellos; rest 15-25 minutes.
- First bake: Place in greased dish; bake 15-20 minutes.
- Make cream: Blend all cream ingredients smooth. Simmer in pan on low 10 minutes. Refrigerate extras.
- Prep coating: Combine breadcrumb mix.
- Fill & second bake: Re-coat mushrooms with marinade, add cream filling, top with caps. Bake at 425°F (220°C) 7-8 minutes.
- Assemble: Grill buns. Layer spinach, tomatoes, mushroom patty, cream sauce, herbs, chili flakes.
Serve immediately with ketchup or dips.
Per serving (1 burger). Standard US format.
| Nutrient | Amount per serving | % Daily Value* |
| Calories | 334 kcal | |
| Total Fat | 15 g | 19% |
| Saturated Fat | 2 g | 10% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 953 mg | 41% |
| Total Carbohydrate | 41 g | 15% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 8 g | |
| Added Sugars | 0 g | 0% |
| Protein | 13 g | 26% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 4.2 mg | 23% |
| Iron | 4.2 mg | |
| Potassium | 500 mg | 11% |
*% Daily Value based on 2,000 calorie diet. Estimates from similar recipes.
- Sweet potato fries (air fryer for crispiness).
- Roasted Brussels sprouts, carrots.
- Fresh coleslaw or grilled zucchini.
Elevate your creamy mushroom burger vegan style:
| Style | Add-Ins |
| Italian | Marinara, roasted peppers |
| Mexican | Salsa, jalapeños, avocado |
| Greek | Hummus, cucumber, tomatoes |
| Asian | Soy sauce, ginger, pickles |
Expert Tips for Perfect Vegan Burgers
- Marinate 1-2 hours with balsamic vinegar for deeper flavor.
- Handle baked mushrooms gently to avoid breaking.
- Nut-free: Swap cashew cream for pumpkin seed sauce.
- Gluten-free: Use GF breadcrumbs and flour.
- Use fresh portobellos – old ones turn soggy.
- Bun alternative: Mushroom cap as top bun.
- Fridge: 6-8 days in airtight container.
- Freezer: 2-3 days wrapped (texture may soften).
- Reheat: Microwave, grill pan, or oven at 350°F.
Can I use other mushrooms?
Yes! Cremini or shiitake work, but portobello gives the meatiest texture.
Is this recipe nut-free?
Make seed-based cream sub for cashews.
Gluten-free options?
Swap breadcrumbs/flour for GF versions.
How to make it spicier?
Double sriracha or add chili flakes.