Air Fryer Portobello Burger with Basil Pesto-Mayo

This vegan air fryer portobello burger is everything you want in a burger: flavorful, juicy, messy!
Course Main Course
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 7 minutes
Resting Time 5 minutes
Total Time 12 minutes
Servings 2
Author Gary White


  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. Kosher salt
  • 2 portobello mushroom caps stems removed
  • 2 ciabatta buns grilled
  • 1 roma tomato sliced
  • 2 cups fresh spinach sautéed
  • 1/2 red onion thinly sliced
  • 1 cup basil pesto
  • 2 Tbsp. mayo we used Just Mayo


  • Prepare marinade in a small bowl by whisking together balsamic vinegar, olive oil, lemon juice, mustard, and salt.
  • Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat thoroughly. Let marinate for 30 minutes, turning once halfway through.
  • Add portobellos to air fryer basket and cook at 370 degrees for 7 minutes.
  • Meanwhile, combine pesto and mayo spread on toasted bun.
  • Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on bun too quickly or your buns will go soggy.)
  • Build your burger just the way you like it. And don't be afraid to switch the toppings! Enjoy!