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Green Chile Portobello Cheeseburgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chuck Underwood
  • Prep Time: 60 min
  • Cook Time: 10 min
  • Total Time: 1 hour 10 minutes
  • Yield: 4 burgers 1x
  • Category: Main
  • Method: Grill or Stovetop
  • Cuisine: American
  • Diet: Vegan


I thought it was only fitting that I pay homage to one of my favorite foods from the state of New Mexico. And trust me, these Green Chile Portobello Cheeseburgers are the BOMB!


Units Scale

Base Recipe

  • 4 large portobello mushroom caps
  • 4 buns


  • 1/4 cup bbq sauce
  • 3 Tbs balsamic glaze
  • 3 Tbs dry steak seasoning
  • 1 Tbs vegan worcestershire sauce
  • 1/2 tsp liquid smoke


  • Mustard
  • Pickle
  • Cheese Sauce
  • Green Chiles
  • Onion
  • Tomato
  • Lettuce


  1. Prepare marinade by whisking the marinade ingredients together
  2. Clean mushroom caps and remove steps
  3. Coat mushrooms generously with marinade and place in a shallow container
  4. Marinate for at least 1 hour
  5. Meanwhile, prepare cheese sauce (if using)
  6. Prep your veggie toppings and have them ready to go
  7. Preheat a skillet over high heat
  8. Place mushrooms, stem-side down, in a skillet (do not overcrowd)
  9. Cook on high heat for 3 minutes
  10. Reduce heat to medium and place something flat and heavy on top of the mushrooms to flatten (I used a stock pot with some water)
  11. Cook for 2 additional minutes before removing the stock pot and flipping burgers
  12. Replace stock pot to flatten the other sides and cook for an additional 2 minutes
  13. Remove the stock pot, and add a little water to deglaze the pan if necessary
  14. Increase heat to evaporate any remaining liquid
  15. Toast buns if desired and assemble burgers