Looking for a flavorful, plant-based meal that doesn’t skimp out on that classic, grill-out feel? This Portobello Mushroom Burger blends bold flavor and wholesome ingredients together just in time for your next summer cook out.
Portobello mushrooms aren’t just a delicious meat alternative; they’re also naturally low in calories and packed with antioxidants, B vitamins, and fiber that support your immune system and gut health. The next time you’re craving a burger, try swapping your patty out for one of these. It’s a delicious and healthy way to eat for the planet! 🍔🌍
Serves: 1
Prep Time: 15 minutes (plus marination)
Cook Time: 10–12 minutes
Ingredients:
For the Burger:
- 1 large portobello mushroom cap
- 1 whole wheat bun
- 2 slices vegan cheese (optional)
- 2 slices fresh tomato
- 1 oz. pickled onions
- 2 oz. micro arugula
- Balsamic glaze (to drizzle)
For the Portobello Marinade:
- Olive oil
- Soy sauce
- Fresh rosemary
- Minced garlic
- Red pepper flakes
- Steak seasoning
For the Vegetarian Honey Mustard:
- Avocado or olive oil
- Dijon mustard
- Apple cider vinegar
- Agave syrup
- Minced garlic
- Salt & pepper to taste
Instructions:
- Marinate the Mushroom
Whisk together the marinade ingredients in a shallow dish or resealable bag. Add the mushroom cap and let it marinate for at least 30 minutes to fully absorb the flavoring. - Grill It Up
Heat a grill or skillet over medium heat. Grill the marinated mushroom, flipping occasionally, until tender with a charred edge — about 4–5 minutes per side. (Tip!: Now’s a good time to add your vegan cheese.) - Toast the Bun
Lightly toast your whole wheat bun until it’s crisp and warm. - Build the Burger
- Spread honey mustard generously on both bun halves.
- On the bottom bun, layer tomato slices and pickled onions.
- Add your grilled portobello and vegan cheese.
- Pile on micro arugula and finish with a drizzle of balsamic glaze.
- Top it off with the bun crown.
- Serve & Enjoy! Eating for the planet sure is tasty.
