Blackened Portobello Burger (dairy free + vegetarian)

Today we’re talking about this mouthwatering Blackened Portobello Burger.

Blackened Portobello Burger

This blackened portobello burger is slathered with BBQ mayo, seasoned grilled zucchini and healthy baby greens. The fillings are sandwiched between soft and fluffy kaiser roll slider buns. ♥︎


Blackened Portobello Burger

Blackened Portobello Burger

The key flavor ingredient in this blackened portobello burger is the blackened seasoning. You can use store bought, if that’s what you have. But I highly recommend making it homemade. I used this blackened season recipe from and Mario Batali. It’s an excellent blackened seasoning and pairs well with a variety of foods.

I did all of the grilling on a grill pan on my stove. However, the portobellos and the zucchini can be grilled on a gas grill. We’ve grilled them on a gas grill many times but the grill pan is great for rainy days.

Use egg free and dairy free buns to make this blackened portobello burger vegan. Kaiser rolls are typically made using eggs so my burgers weren’t vegan. For toasted buns, coat the inner buns with olive oil and grill inside down for a couple of minutes. Assemble. Enjoy.

5.0 from 2 reviews
Blackened Portobello Burger (dairy free + vegetarian)
Prep time
Cook time
Total time
Recipe type: sandwich
Serves: 2 burgers
  • 2 large portobello mushrooms, washed and stems removed
  • 2 tsp extra virgin olive oil, divided
  • 3tsp blackened seasoning, divided
  • ½ zucchini, sliced ¼ inch thick
  • Salt & pepper
  • 1 tsp extra virgin olive oil
For the BBQ mayo:
  • ¼ C mayo
  • 2 tbsp BBQ sauce
  • 1 clove of garlic, minced
  1. Coat each mushroom with 1 tsp of olive oil. Then sprinkle top and bottom of each mushroom with 1½ tsp blackened seasoning. Cover and refrigerate for 2-3 hours. You can skip this part of you don't have time but I highly recommend it for maximum flavor.
  2. Toss the sliced zucchini with pinch of kosher salt and ground pepper. Drizzle with1 tsp of olive oil and toss to coat.
  3. Heat a grill pan over medium high heat. Place the zucchini slices on the pan and cook 2-3 minutes per side. Remove from the pan and set aside.
  4. Place the portobellos on the grill pan. Cook 5-10 minutes or until tender, flipping 2-3 times while cooking.
  5. Make the mayo. Whisk together the mayo, BBQ sauce and garlic. Set aside.
  6. Slice the burger buns in half (if not already sliced). Lightly brush the inner burger buns with olive oil. Place olive oil side down on the grill pan and grill for 1-2 minutes or until toasty.
  7. Assemble the burgers. Spread the BBQ mayo on the inside of each burger slice. Top with the portobello, baby greens and zucchini.
Nutrition information includes 1 tbsp BBQ mayo per burger. Nutrition content will be altered if different buns are used and if any other condiments are used.
Nutrition Information
Serving size: 1 burger Calories: 354 Fat: 19g Saturated fat: 1g Unsaturated fat: 17g Trans fat: 0g Carbohydrates: 37g Sugar: 4g Sodium: 1486mg Fiber: 3g Protein: 8g Cholesterol: 0mg

Blackened Portobello Burger


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  1. says

    That looks delicious! I love portobellos…most of my family doesn’t like the texture of mushrooms, but thankfully my youngest son does, so sometimes I make them as a treat for he and I. Funny to think of mushrooms as a treat, but he’s thrilled when I do it. :) We’re trying to eat less meat as well, although I haven’t cut back on seafood. Fortunately my family likes a lot of vegetarian meals. :)

    • Julie Murkerson says

      I’ve had a love/hate relationship with mushrooms. When I was a kid, I loved them. I even ate them raw. Once I hit my teens, my love for them diminished and I wouldn’t eat anything that had come in contact with mushrooms because I could taste them! Luckily, once I hit my mid 20s, my love for them returned.

      I actually used to eat seafood fewer times per month than I am now. I’m at about once per week now. Luckily, my meat eating boyfriend doesn’t mind the vegetarian meals and will eat them. And of course, he likes seafood. Good luck on your journey to eat less meat, Michelle. :)

    • Julie Murkerson says

      That’s a good way to do it, David. I hope you enjoy this portobello burger, should you give it a try! :)

  2. says

    This burger is packed with my favorite ingredients! Love the idea of blackened portobellos! I’m sure it is a great substitute for a meat burger! Pinning!

    • Julie Murkerson says

      Perfect substitute for a meat burger, Mira! Thank you so much for stopping by and for the pin, too. :)

  3. says

    Portobellos are such a great vegetarian burger option. I love using them because they are so meaty and take on whatever flavor you season them with. I would be piling mine high with that grilled zucchini and vegan bbq mayo! Yum!

  4. says

    Julie, this burger looks absolutely delicious! I LOVE a good portobello burger– because SO juicy and meaty, minus the meat– and yours simply looks perfect! Even the meat eaters out there will love this one… including me! I am not trying to go meat free… I actually WAS a pescatarian for over a decade, before culinary school FORCED me to eat land animals. I understand your desire to go meat free and I completely support you in this decision! You can DO it girl… I have faith! Now anytime you crave meat, just make this meat free burger beauty! :) Cheers, girlfriend!

    • Julie Murkerson says

      Thank you, Cheyanne! Haha, I have considered culinary school but I’ve heard you have to cook and eat animals that I would never ever want to eat (rabbit, frog, um no way!) I appreciate your support, Cheyanne! It’s a little tough but I think I will be able to do it. :)

      Hope you have a lovely week and thank you so much for stopping by!

  5. says

    Good for you!
    I have been meat free for 10 years for the very same reason.
    I wish you much success with your effort!
    Thanks for sharing at Something to Talk About!

  6. says

    I’m trying to cut down on meat I eat to see how it impacts my pain from chronic illness. These look fantastic! Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you join this week’s linkup that just went live!

    • Julie Murkerson says

      Hi Tanya,

      I wish you luck in your journey to cut out meat and I hope it helps to relive your pain. <3 Have a lovely week.

  7. says

    Aaaaa….portobello burger! One of the best things ever ❤️
    I’ve never heard of blackened seasoning before, but it sounds interesting too! Surely delicious with the portobellos. Pinned!

    • Julie Murkerson says

      I agree, definitely one of the best burgers ever. <3 Blackened seasoning is pretty great and a little spicy, too. What I love about making it at home is that I can alter the level of heat, depending on what my preference is at the time.

      Thank you for stopping by and for the pin! Have a lovely week, Evi.

  8. says

    Yum! This looks so amazing. Pinned and tweeted. Thank you for bringing such amazing creations to our party. We hope to see you tonight at 7 pm because we LOVE to party with you! Lou Lou Girls

  9. Donna Watson says

    I applaud your determination to stop eating land animals. I do occasionally eat fish, prawns, etc., and sometimes think that someday I will forego those as well. My reason for not eating land animals, however, is primarily because I found I felt better, and had fewer illnesses (colds, mostly) without them. I didn’t like consuming the steroids, hormones, and more that these animals consume. I also was appalled when I learned more about the slaughtering business. It’s my belief that animals who are abused, frightened, and in pain load their flesh with adrenaline and other chemicals, which land animal-eaters then consume. The destruction to the environment of raising land animals for food is becoming alarming, as the land-animal population increases. So, glad to hear you are no longer contributing to the problem!

    • Julie Murkerson says

      Ah I am with you on that – the steroids, hormones and learning about the slaughter industry and the affect on the environment is another reason I don’t want to eat land animals anymore. I still eat some seafood, about 1-2 times per week but I do feel differently about it and maybe that’s because I grew up around seafood and have experienced fishing, cleaning fish, etc.

      Thank you for stopping by and sharing your thoughts, Donna. :)


  1. […] 4. Portobello Burger with Zucchini Skip the pickles — thin slices of grilled zucchini can deliver a satisfying crunch at your next cookout. (Now why didn’t we think of this before?) Vegan BBQ mayo and baby greens bring this Portobello burger to new heights of deliciousness. Photo and recipe: Julie / Small Green Kitchen […]

  2. […] 4. Portobello Burger with ZucchiniSkip a pickles — skinny slices of grilled zucchini can broach a gratifying break during your subsequent cookout. (Now because didn’t we consider of this before?) Vegan BBQ mayo and baby greens move this Portobello burger to new heights of deliciousness. Photo and recipe: Julie / Small Green Kitchen […]

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