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Admittedly, when I first saw this dish in front of me, I was not impressed. I think my exact words were "really, we are trying to pull off a giant mushroom as a burger" lol... Well, I can safely say that I ate every bite of this portobello burgers and loved it!
If you have been following along our recipe journey here so far, you've probably picked up that I tend to be blunt.
For us and our recipe creations, that works really well! That and the fact that it takes an awful lot to hurt Anthony's feelings... If I don't like something, he appreciates knowing and we both only want to post our best recipes for you here.
We love taking the time to come up with the perfect tasty solution.
Tips
- Have avocado as a topping to increase healthy fats.
- Add roasted red cabbage to the top to add an amazing crunch. We did this as you can see in the picture. Roasted red cabbage is one of our favorite foods!
- Add spinach, kale or arugula to the top. Arugula is great because it gives such a nice punch.
- Saute some onion and add as your topping for this burger.
- You could enjoy this with rice as well if you didn't want a bun.
Storage Instructions
Refrigerate: These vegan portobello burgers will last in the fridge for 2 days in a sealed container.
Re-heat: You can re-heat these on the BBQ, stove top in some oil olive or toss them in the stove for a couple minutes.
More vegan gluten-free recipes
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Recipe 📖
Portobello Burgers
Ingredients
- 2 portobella mushroom caps
- 1 garlic clove crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon maple syrup
- fresh rosemary
- ¼ cup olive oil extra virgin
- 1 tablespoon lemon juice
Instructions
- Clean the mushroom caps by taking a spoon and scraping the ribs off of the mushroom.
- Wet a paper towel and pat down the mushroom to clean it. Don't submerge it in water because the mushroom will absorb liquid.
- Add all of the ingredients, except the oil and rosemary to the blender.
- Blend on low, slowly add oil so the mixture emulsifies together.
- Put the marinade and the mushroom caps into a reusable bag along with the rosemary.
- Marinate for at least 60 minutes.
Prepare
- Take the mushroom caps out of the marinade and grill on the BBQ, 2 minutes per side to obtain grill marks and a slight smokey flavor.
- Finish in the oven at 350° for 25 minutes.
- Pour remaining marinade on the mushrooms as they cook in the oven.
- Dress with your favorite toppings and serve.