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Portabella mushroom burger recipe from Edible Times

Roasted Portobello Mushroom + Quinoa 'Burgers'

Loaded with plant protein and umami flavor, this roasted portobello mushroom recipe is a great gateway vegan recipe for meat lovers. And it's simple to make in the oven or air fryer.  I may call it a burger, but I recommend keeping a fork and knife handy for this one! 

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x



For the Mushrooms

  • 8 portobello mushrooms, stems removed and gills scraped off
  • High-heat oil like avocado, sunflower, or canola
  • ¼ teaspoon of kosher salt (or your favorite kind, use less if table salt)
  • Sliced cheddar cheese, or your favorite kind
  • lettuce or any salad greens, for garnish

For the Quinoa

  • 1 cup of dried quinoa, any color
  • 3 heaping tablespoons of dried cranberries
  • 3 dried apricots, cut into pieces as small as the cranberries
  • 2 cups of vegetable stock, bone broth, or water 
  • ¼ teaspoon of kosher salt (less if using table salt)
  • ¼ cup of slivered almonds


Cook the Quinoa

  1. In a large pot, combine the quinoa, dried fruit, broth, and salt.
  2. Bring it all to a boil and reduce the heat to low.
  3. Simmer for about 15 minutes, stirring occasionally until the quinoa is tender and the liquid is completely absorbed. Taste the quinoa to tell if it's tender. The grains should be plump and easy to bite into with your front teeth. If the water is all absorbed before the quinoa is tender, simply add a quarter or half cup more and keep cooking. 
  4. If you'd like to toast the almonds, preheat a shallow sauté pan over medium-low heat. Add the almonds, and gently shake the pan occasionally until they begin to brown. Remove the almonds immediately, and set them aside (they can go from toasted to burned quickly).
  5. Gently stir the almonds into the finished quinoa and season with black pepper, if you like. 

Roast the Portobellos

  1. Preheat the oven to 400° F. Or preheat your air fryer to 375° F (use the Roast setting if your has one). 
  2. Remove the stems from the portobellos, and wipe the tops clean with a damp cloth or paper towel.
  3. Using a small spoon, gently scrape away the gills (the dark, accordion-like membrane) of the mushrooms.
  4. Drizzle the caps with oil, sprinkle them with salt, and place them on a large baking pan if using the oven. 
  5. Roast the mushrooms in the oven for about 15 minutes until they darken, shrivel a bit, and give away most of their moisture. Flip the mushrooms once halfway through roasting. In an air fryer, it will take less than 10 minutes, so flip after about four minutes of cooking. Air fryer roasted portobello mushrooms will shrink more during cooking, and turn out a bit crispier. Begin checking mushrooms in an air fryer after six minutes for tenderness by pricking one with a fork. With either cooking method, the mushrooms are done when they're fork-tender. 
  6. Remove the mushrooms once they're nicely browned and tender, and cover them with foil if the quinoa is not finished. 

Build the Burgers

  1. Turn your oven broiler on high, around 500° F.
  2. Remove half of the roasted mushroom caps from the pan.
  3. Then on the same pan, flip the remaining caps upside-down. Scoop a nice helping of the cooked quinoa (or vegetables) on each cap, then top with a slice of cheese.
  4. Place the pan on the top rack of the oven just until the cheese melts. Watch closely, as this doesn't take but a couple of minutes.
  5. Remove the pan from the oven and top each "burger" with a couple of lettuce leaves and another roasted cap. 
  6. Serve warm, garnished with a drizzle of olive oil or yogurt.


Chef's Tip

To get all the components for your 'burgers' cooked around the same time. First begin cooking the quinoa, then roast the portobellos while the quinoa simmers. 

Dietary Accommodations

For a vegan dish, use a plant-based "cheese". I love VioLife Just Like Cheddar. It melts great and doesn't have a lot of funny stuff in it.

For a grain-free dish, ditch the quinoa and sauté lots of veggies like cabbage and dark leafy greens in oil until they're tender. For a higher fat dish suitable for a ketogenic diet, add an extra drizzle of olive oil or a dollop of sour cream.

For the GAPS diet protocol, substitute lots of cabbage or dark leafy greens for the quinoa. Simmering the vegetables in homemade bone broth is a great way to add flavor. Ditch the sliced cheese and opt for a slice of hard cheese. Spoon a little homemade yogurt on top to finish.

This dish is easily made safe for those with tree nut allergies by eliminating the slivered almonds. 

On Nutrition Information

The Nutrition Information below is based on the recipe as written for four 'burgers' each with a slice of sharp cheddar cheese. If you use plant-based cheese or omit the dried fruit for less sugar, the nutritional profile will change. 

  • Author: Chef Christina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian


  • Serving Size: 1 Roasted Portobello 'Burger'
  • Calories: 368
  • Sugar: 9.7 g
  • Sodium: 495.9 mg
  • Fat: 17.3 g
  • Carbohydrates: 41.4 g
  • Fiber: 5.8 g
  • Protein: 14.5 g
  • Cholesterol: 18.8 mg

Keywords: roasted portobello mushrooms, portobello mushroom burger, quinoa, air fryer portobello mushroom, portobello mushroom sandwich