By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
314 cal · 15 min
Grilled Portobello Mushroom Burgers with Romesco and Arugula
Recipe GLPR8845968c2d9df1
Hearty vegetarian burgers featuring meaty grilled portobello mushroom caps topped with melted cheese, tangy romesco sauce, and fresh arugula. Charred red onions add a sweet depth, while toasted gluten-free buns provide a perfect vehicle for this satisfying meatless meal. Quick to prepare on the grill or under the broiler, this dish is ideal for a light lunch or appetizer.
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Ingredients
4 portobello mushroom caps, stems removed
Olive oil
Sea salt
1 small red onion, thinly sliced
4 slices young manchego or mild cheddar cheese
4 gluten-free burger buns
1/2 cup romesco sauce
1 handful fresh baby arugula
Directions
Preheat a grill (gas, charcoal, or indoor grill pan) to medium-high heat.
Brush the portobello mushroom caps on both sides with olive oil and season generously with sea salt. Place them on the grill and cook for 5 to 8 minutes, until they are tender and develop a rich brown crust. Transfer to a warm plate and loosely cover with foil to keep warm.
Lightly brush the red onion slices with olive oil and season with salt. Grill for about 3 minutes, until they are softened and have light char marks. Transfer to the plate with the mushrooms and cover with foil.
Toast the burger buns on the grill for about 2 minutes until lightly golden and crispy. Set aside on a serving platter.
Return the mushroom caps to the grill over medium-low heat. Top each cap with a slice of cheese. If using an outdoor grill, close the hood for 1 to 2 minutes to allow the cheese to melt. If using an indoor grill or grill pan, transfer the topped mushrooms to a baking sheet and place under a preheated broiler for about 1 minute until the cheese is melted and bubbly.
Spread romesco sauce generously on both halves of each toasted bun. Layer the bottom half with a cheese-topped mushroom cap, followed by grilled red onion slices and a handful of fresh arugula. Top with the upper half of the bun. Serve immediately with any remaining romesco sauce on the side for dipping.
Comments
Portobello mushrooms and burger buns are standard at all major Charlotte grocers, but romesco sauce—a Spanish red pepper and almond condiment—means a trip to Harris Teeter's specialty aisle or ALDI's international section, or you're making it from scratch. The stated 15 minutes ignores prep: grilling portobellos properly takes closer to 25 minutes with charring time, though it's genuinely hands-off once on the grill. At roughly $2.50–3.50 per serving depending on cheese choice, this is solid for a meatless weeknight, and it reheats decently cold or warmed through. The flip side: it's a same-night dish that doesn't improve with days in the fridge, and arugula wilts if dressed early.
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