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Plant-Based Recipes

Healthy, Plant-Powered Recipe: Portobello Mushroom Burger

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1 min read
Summary

Enjoy this healthy, plant-based take on an American classic: A portobello mushroom burger. This recipe is great for grilling at summer parties and picnics.

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

Portobello Mushroom Burger

Total Time: 45 minutes

Number of servings: 4

Per Serving 190 calories

Fat 2 g

Carbs 36 g

Protein 7 g

4


Portobello Mushroom Burger

Ingredients

  • 4 Bell Peppers, any color
  • 4 Portobello Mushroom Caps
  • 1 sweet onion
  • 2 tbsp. Dijon mustard
  • 1 tsp. Vegan Worcestershire Sauce
  • 1 tsp. dried rosemary
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 cup baby arugula
  • 4 Seeded Burger Buns

Instructions

  1. Gather your ingredients. Preheat a grill or grill pan over high heat.
  2. To roast the bell peppers: Halve and seed the bell peppers.
  3. Place on your grill, cut side up, and grill 8-10 minutes, until well-charred. You can also place under a "Hi" Broiler for 8-10 minutes to achieve the same effect.
  4. When the peppers are well-blackened, place in an air-tight container. Cover and let steam while you're preparing everything else, for about 8-10 minutes.
  5. After the peppers have steamed, you can easily peel off their charred skin, leaving the roasted pepper flesh.
  6. To marinate the Portabello Mushrooms: Use a spoon to scoop out the gills of the Portabello's
  7. In a medium bowl, combine the mustard, Worcestershire, salt, pepper, and rosemary.
  8. Coat each of the mushroom caps completely in the marinade. Let sit for at least 10 minutes, or even overnight.
  9. To grill your onions: Remove the peel of the onion and cut into 1/2-inch thick slices.
  10. Place the onions on the hot grill. Let sear about 7 minutes, until well-charred on one side. Flip and continue cooking another 5-7 minutes.
  11. When the onions are well-charred, remove from the grill and keep warm.
  12. To grill the Mushrooms: Remove the mushroom caps from the marinade. Save the marinade.
  13. Place the Portobellos on the pre-heated grill, gill-side-up. After 3-4 minutes, flip the Portobello caps. Grill another 5-7 minutes, until tender and charred around the edges.
  14. To prepare your burger buns: Halve the buns and scoop out most of the center of the bread, making way for all of your fillings. Toast the buns 3 minutes on a medium hot spot on the grill.
  15. To prepare you arugula: Toss the arugula your reserved marinade.
  16. When all of your ingredients are ready, assemble your burgers: Toasted bun, roasted pepper, grill onion, mushroom, arugula, another roasted pepper.
  17. Enjoy immediately.

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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preparation image of portobello mushroom burger