Meaty, deeply savory portobello caps get marinated in a bright mix of olive oil, apple cider vinegar, and fresh herbs before hitting a hot grill or skillet until they're browned, tender, and juicy all the way through. That quick marinade does a lot of heavy lifting, coaxing out real umami depth so the mushrooms taste rich and satisfying, not like an afterthought. Crisp butter lettuce and sweet shaved carrot ribbons add crunch and freshness, piled onto a toasted bun for a burger that's got real texture contrast in every bite. It's an easy weeknight grill option that comes together in under 20 minutes of active cooking, and it holds up well whether you're feeding a crowd or just yourself. This one's a genuinely satisfying pick for a plant-based table, no fuss involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk together the olive oil, apple cider vinegar, thyme, rosemary, oregano, and salt until combined.
Place the portobello caps gill-side up on a rimmed plate or shallow dish. Brush the marinade generously over both sides of each cap, then let them sit at room temperature for 20 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
