Onion & Sherry Vinegar Marinated Portobello Burgers

Sometimes I find Portobello mushroom burgers to be a welcome change from ground meat patties. Not only are they healthier, they’re also extremely juicy and very flavorful…especially when grilled!

I came across a bottle of Vidalia onion vinaigrette dressing which inspired me to throw together this particular marinade for the mushrooms. I didn’t want it to be as sweet as the bottled dressing so I left out any sugar or honey and threw in a few more savory and tangy ingredients instead. The pinch of ground chipotle chile pepper added just the right amount of heat for me, but you can adjust the level to your liking (or leave it out completely).


The vinegar came through pretty strong when the mixture was initially blended. However, its intensity decreased as the ingredients had time to meld together. This marinade would probably be great on other proteins and veggies as well.


I served these Portobello mushroom burgers with Herbed Corn on the Cob and can’t wait to make them again!



2 Portobello mushrooms
3 tablespoons sherry vinegar (or red wine vinegar)
2 tablespoons grape seed oil
1/2 teaspoon ranch seasoning mix
1/4 teaspoon dried dill weed
1/8 teaspoon ground chipotle chile pepper
1 small onion, chopped
3 cloves garlic, sliced
Additional oil of your choice for sautéing
Hamburger buns (or rolls)
Desired toppings: lettuce, tomato, sliced red onion, etc. (optional)


1. Remove stems and carefully spoon out gills from mushrooms. Clean, pat dry and set aside on paper towels to drain remaining moisture.

2. Bring about 1 tablespoon oil to low-medium heat in a small frying pan. Sauté onions and garlic until soft, about 5-6 minutes, and then remove from heat.

3. In a blender or food processor, add sautéed onions, garlic, sherry vinegar, grape seed oil, ranch seasoning mix, dill weed and chipotle chile pepper. Blend on low speed until mixed well.

4. Brush onion and sherry vinegar marinade all over mushrooms and seal in a storage bag. Set aside unused marinade in sealed container. Refrigerate for about 1/2 hour or until ready to grill.

5. Spray or brush grill with a little oil and set to medium heat. Grill mushrooms, occasionally flipping and brushing each side with remaining marinade. Mushrooms should be done in about 7-10 minutes, or until center is tender and juicy when slightly pushed in. Remove from grill, place desired toppings on mushrooms and serve.

4 thoughts on “Onion & Sherry Vinegar Marinated Portobello Burgers

    1. Dana Post author

      LOL, I think that is the first time I’ve ever heard that term used for breakfast Joanne. Well you’ve taught me something new today for sure, thanks! I wish I was a little closer to Australia so I could drop a few of these grilled Portobellos off to you! 🙂

    1. Dana Post author

      Thanks so much Kelly! Coming from you that’s a HUGE compliment since all of your photos are so awesome! 🙂


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