It’s baaaaccck! Sunday football, Monday night football and if you are an enormous football enthusiast you are probably watching college football on Saturdays! What are you feeding your family and guest? This recipe is great for tailgating, and if you’re home, it’s a great way to keep that delicious grilled flavor in your food.

I love grilled food, and I have the best football recipes that your entire TEAM… or FAMILY will love! Oh, wait, you probably have someone coming who is a vegetarian? No worries, this will work with meat or portabella mushrooms. Seriously, I am a huge meat eater, being raised on a dairy we literally at meat at every meal. But this grilled portabella mushroom burger is so good I bypass the meat every time!

This delicious burger can all be cooked on a smokeless indoor grill. At the end of your tailgate at the game or in the comfort of your home!

Grilled Portabella Mushroom Burger, depending on the size of the burger, you may want to consider sliders if you are serving a larger group. This recipe is set for a serving of four; you can adjust it to fit your group size.

Indoor Grilled Portabello Burgers!



  • 4 brioche buns
  • 4 medium portabella mushrooms
  • 1 large tomato
  • 1 red onion
  • 4 leaves of lettuce
  • 3 tablespoons of avocado oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon of Italian seasoning dry
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


  • 1 head of garlic roasted
  • 1/3 cup unsweetened almond milk
  • 2 cloves of garlic minced
  • 1 tablespoon of avocado oil
  • salt and pepper to taste


Preheat the indoor grill to high

In a small mixing bowl, add avocado oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper. Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade. Flip the mushroom over and brush the other side, then flip back over to the stem-side-up position. Set aside, uncovered at room temperature to marinate.

Take your roasted head of garlic and press out the softened garlic by squeezing from the base up until the garlic is extracted. Add to the blender with fresh garlic, avocado oil, almond milk, a pinch of salt, and pepper. Blend on high until creamy and smooth, scraping down the sides as needed. Taste and adjust your seasoning as needed. Transfer to a serving dish and set aside.

Return to your indoor grill once it is hot add portabello mushrooms – only as many as will fit comfortably in the pan. This way, they cook evenly. Let them grill for 3 to 4 minutes on each side or until they are a deep golden brown on the edges. While you are grilling them, brush with any leftover marinade for extra flavor.

Once they are cook lightly brush the marinade on your bun and pop them on the grill to give them that beautiful toasty taste.

Start stacking your delicious burger by adding your lettuce, onion, tomato, and top it with your portabello mushroom. Drizzle a little of your garlic aioli on top. For those of you who need the meat on your burger, use the same recipe, and grill your burger indoors!

This portabello burger is one of my favorite grilled burgers and a great vegetarian option. GO, TEAM! Enjoy!


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