Go Back
–+ servings
Air Fryer Portobello Mushroom Burger

Air Fryer Portobello Mushroom Burgers

5 from 2 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 9 minutes
Marinate time: 30 minutes
Total Time: 44 minutes
Servings: 4 Servings

Description

Juicy air fryer portobello mushroom burgers with a balsamic-pesto marinade and a quick pesto mayo. Tender caps with caramelized edges on a toasted brioche bun, ready in 15 minutes once marinated. Vegetarian and easy to make vegan.

Ingredients 

For the mushrooms and marinade

  • 4 large portobello mushroom caps, wiped clean, stems removed
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon basil pesto
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup mayonnaise, vegan mayo for plant-based
  • 1 tablespoon basil pesto

For serving

  • 4 brioche buns, or whole wheat, sesame or gluten-free
  • 4 slices ripe tomato
  • 8 fresh basil leaves
  • 4 slices provolone, mozzarella or Swiss (optional)
  • 1 cup baby arugula, optional

Instructions

  • Whisk the balsamic vinegar, olive oil, 1 tablespoon pesto, salt and pepper in a small bowl.
  • Place the caps in a zip-top bag or shallow dish, pour the marinade over and toss. Marinate 30 minutes, turning once or twice.
  • Preheat the air fryer to 370°F (188°C) for about 3 minutes.
  • Place the caps gill side up in a single layer, not touching. Air fry at 370°F for 7–9 minutes, until tender and glossy at the edges. Do not flip.
  • Optional: add a cheese slice to each cap for the last minute of cooking.
  • Stir the mayonnaise and remaining 1 tablespoon pesto together.
  • Remove the mushrooms and tent with foil. Toast the buns cut side up at 370°F for 1–2 minutes.
  • Spread pesto mayo on both bun halves. Add a mushroom, tomato, basil and arugula. Serve immediately.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional
  • Zip-top plastic bag or shallow dish (for marinating)
  • Small whisk
  • Small mixing bowl (for the pesto mayo)
  • Tongs or Spatula

Notes

  • Size: Caps shrink about 20%; buy them slightly larger than your buns.
  • No liner: A liner traps the juices and steams the caps.
  • Vegan: Vegan mayo, no cheese, egg-free bun.
  • Gluten-free: Gluten-free buns, and check the pesto label.
  • Oven: Roast at 400°F for 15–20 minutes, stem side down, on a foil-lined pan.
  • Storage: Caps keep 3 days in the fridge or 3 months frozen. Reheat at 350°F for 4–5 minutes.

Nutrition

Serving: 1ServingCalories: 652kcalCarbohydrates: 47gProtein: 17gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 163mgSodium: 986mgPotassium: 439mgFiber: 2gSugar: 6gVitamin A: 1434IUVitamin C: 5mgCalcium: 225mgIron: 2mg