Mushroom Burgers Recipe

Marinated Portobello mushrooms smothered with sliced button mushrooms and stuffed into a fresh, mayo and mustard smothered bun for a vegetarian feast.



Prep Time

35 minutes

Cooking Time

30 minutes



Recipe Ingredients

  • 4 large SPAR Freshline Portobello mushrooms
  • 200g SPAR Freshline button mushrooms, sliced
  • 1 tablespoon SPAR lemon juice
  • 1 tablespoon SPAR soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon water
  • 2 teaspoon SPAR Freshline garlic, minced
  • ½ teaspoon chilli flakes
  • ½ teaspoon onion powder
  • SPAR Salt & pepper, to taste
  • 4 SPAR Freshline hamburger buns, toasted 
  • 4 teaspoons SPAR mayonnaise
  • 4 teaspoons SPAR mustard
  • 4 SPAR Freshline Lettuce leaves, washed
  • 1 cup SPAR Freshline rocket, washed

Recipe Method

  1. Wash the mushrooms, pat dry, and place in 2 separate bowls with the different mushrooms in each.
  2. Pour the lemon juice, soy sauce, Worcestershire sauce, water, garlic, chilli flakes, onion powder, salt and pepper into a bowl and whisk together. 
  3. Place the large mushrooms in this marinade and mix well. 
  4. Cover and place in the fridge for 30 minutes to marinate.
  5. Place a grill pan over high heat until hot and add a drizzle of oil. 
  6. Cook the slice white mushrooms, in batches, until golden on both sides. Set aside to cool.
  7. Preheat the oven to 180°c.
  8. Place the marinated mushrooms onto a baking pan lined with parchment paper and place in the oven.
  9. Bake in the oven for +- 25-30 minutes.
  10. On each burger bun spread 1 teaspoon of mayonnaise and 1 teaspoon of mustard.
  11. Place a large lettuce leaf and rocket on the bottom of the bun and top with the large mushroom 
  12. Top with the sliced mushrooms and add extra seasoning if necessary.

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