Recipe courtesy of Jeff Mauro

Panko-Crusted Portobello Mushroom Burgers

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 portobello mushroom burgers
A portobello is the OG meatless burger option. Once you make it ultra crispy yet juicy in the middle and put it on a squishy bun, you’ll be saying ‘meat who?!



  1. Heat 1 to 1 1/2 inches peanut oil in a large cast-iron skillet until 350˚ F.
  2. Meanwhile, heat a grill pan over medium-high heat. Grill the pineapple to get nice grill marks, about 2 minutes per side. Butter and grill the rolls as well.
  3. Set up a breading station of flour, beaten eggs and panko seasoned with salt and pepper in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the beaten egg and finally the seasoned panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
  4. Whisk together the mayonnaise and teriyaki sauce in a small bowl.
  5. For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top each bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and 1 or 2 lettuce leaves. Add the top buns.