I am a former omnivore with serious carnivore tendencies. I loved meat, and although I honestly don’t miss it most of the time, during grilling season, with the wafting of grilling meat in the air…well, I waver. Now with the impossible burger and other meat alternatives out there, I can get a ‘fix’ occasionally, but I like to stick to as unprocessed as possible. That’s where Portobello Mushroom Burgers come in. With this marinade and the texture of the mushroom; well let’s just say it’s ‘meaty’.
When I make these, I have to make a couple of ‘plain’ ones for those who prefer less flavor….just a little EVOO, some salt and pepper. But for the the rest of us, this is the recipe I use. I adapted it from Wholesomelicious.com.
You can use your favorite toppings. We tend toward the following:
- spinach or arugula
- tomatoes
- avocado
- vegan chipotle or plain mayo
- vegan cheese
- oh, and toasted buns, of course!
We’d love it if you let us know what you think of the recipe with a comment or a thumbs-up on our Living the Middle YouTube Channel!
Happy Living!
Kelly (& Steffan)
P.S. You can check the video for this recipe out on the Plant-Based Grilling: Portobello Mushroom Burgers, Coleslaw & Grilled Veggies post, too!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
burgers
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- .25 cup balsamic vinegar
- 3 Tbsp garlic cloves pressed
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Vegan Worcestershire sauce
- 6 Caps Portobello Mushroom Large
- 6 buns Whole Grain Buns Toasted
- 6 slices Vegan Monterrey Jack .5 oz each slice, Daiya is our fav
- 1.5 Avocadoes avocado sliced
- 6 slices tomato sliced
- 1.5 cups arugula or spinach
- 6 Tbsp Vegan Mayo we like Just Mayo
Ingredients
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- First, mix the balsamic, garlic, EVOO, and Worcestershire together in a baking pan or in a gallon size plastic bag.
- Next, add the mushroom caps, making sure to cover with marinade. This is easier in a plastic bag, but just make sure to spoon the marinade over stir around if you're using a container instead.
- Cover and let marinade for a couple of hours.
- Prep the toppings: Vegan Cheese, Avocado, Tomato, and Arugula or Spinach - cover and place in refrigerator 'til time to serve.
- After marinading is complete and grill is ready, throw those babies on and grill for 5 minutes or so per side.
- We like toasted buns, so I recommend toasting them on the grill as well...if you watched the video, you saw that my bun toasting skills are for real.
- Once the burgers are cooked and buns are toasted, it's time for serving...enjoy!
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