Enjoy this visually appealing and satisfying portobello mushroom burger for your next summer party or picnic. This healthy, plant-based take on an American classic is made on the grill with fresh vegetables.
By Katie Simmons • Originally published on Plants-Rule
This is the ULTIMATE vegetarian burger recipe for your summer grilling: Hearty Portobello Mushrooms soak in an oil-free Dijon mustard marinade, with roasted peppers, grilled onions, and a spicy arugula kick. Healthy and satisfying — your plant-based summer dinner is now complete.
How to Make This Plant-Based Portobello Mushroom Recipe
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Chef’s Tip:
A quick marinade with Balsamic vinegar, Dijon mustard, vegan Worcestershire, and rosemary also works as an oil-free dressing on your finished burger. Add a couple roasted garlic cloves or top with sliced avocado for a creamy finish.
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