Grilled Portobello Mushroom Burgers with Dill-Mustard Sauce

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  • Level: Easy
  • Total: 1 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 6 to 8 servings
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6 to 8 portobello mushroom caps

1 cup Caesar vinaigrette salad dressing

Nonstick, nonflammable cooking spray

6 to 8 slices havarti cheese

6 to 8 hamburger buns

Softened butter, optional

Dill-Mustard Sauce, recipe follows

Toppings: lettuce leaves, sliced tomato, sliced red onion, sliced pickles

Dill-Mustard Sauce

1 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

1 teaspoon minced garlic


  1. Using a spoon, scrape and discard the brown gills from the undersides of the mushrooms. 
  2. In a large resealable plastic bag, combine the mushrooms and salad dressing. Seal the bag, and turn to coat the mushrooms. Place in the refrigerator and marinate for at least 1 hour or up to 2 hours. 
  3. Drain the mushrooms, discarding the marinade. Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with cooking spray. Grill the mushroom caps, covered with the grill lid, until tender, 3 to 4 minutes per side. Top each with a slice of cheese. Spread the cut sides of the buns with butter if desired. Place the buns cut-sides down on the grill rack. Grill, covered with the lid, until toasted. Remove from the grill, and spread evenly with Dill-Mustard Sauce. Top with grilled mushrooms and desired toppings. Serve immediately. 

Dill-Mustard Sauce

  1. In a small bowl, stir together the mayonnaise, mustard, dill, parsley and garlic. Cover and chill for up to 3 days.