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Red Wine Portobello Burger with Cashew Mozzarella

A juicy and meaty red wine marinated Portobello mushroom burger topped with creamy cashew mozzarella cheese. The perfect summer burger!
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Course: Entree
Cuisine: American
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 4
Author: Linda and Alex at Veganosity


  • Note: You'll need to soak the cashews at least four hours before making the mozzarella so plan accordingly.
  • 4 large Portobello mushroom caps – stem removed and cleaned

For the Marinade

  • 1/2 cup of vegan dry red wine
  • 3 cloves of garlic – minced
  • 2 tablespoons of finely minced red onion
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of chipotle chili powder
  • 1 tablespoon of extra virgin olive oil this prevents the mushrooms from sticking to the grill
  • 1 tablespoon of liquid smoke
  • 1 tablespoon of maple syrup
  • Juice of a 1/2 of a lime
  • Salt and pepper to taste
  • Clickhere for the Cashew Mozzarella recipe.
  • 4 whole grain vegan buns
  • 2 cups of chopped mixed greens
  • 1 medium tomato – sliced
  • Balsamic vinegar


For the Marinade

  • Whisk the vinegar, garlic, onion, cumin, chipotle powder, olive oil, liquid smoke, maple syrup, lime juice, and salt and pepper together in a small bowl. Place the mushroom caps top side up on a large platter and pour half of the marinade over each one and rub in. Flip the mushrooms over and pour the remaining marinade over the bottom of the caps. Cover and let sit for at least an hour in the refrigerator.
  • Make the mozzarella fifteen minutes before you're ready to grill the mushrooms.
  • Grill the mushrooms on medium heat until they brown and soften, flip and grill until the other side begins to brown and soften. Approximately 5 to 7 minutes per side.
  • If you don't have a grill, heat a large skillet or grill pan on medium high heat and cook for approximately 7 to 10 minutes per side.
  • Place the mushroom on a bun, top with the cheese, lettuce, and tomato, and drizzle with balsamic vinegar.
  • Enjoy!