- Don8217;t rinse directly under the faucet. That8217;s right, grilling great mushrooms starts BEFORE they go on the grill. Mushrooms shouldn8217;t be rinsed directly under water. Instead, use a damp cloth or paper towel to rub them clean before marinating.
- Marinate well! Grilled portobello mushroom burgers lose a lot of liquid while cooking, so make sure that flavor is locked in. I like to marinate them overnight to make sure they are well coated.
- Keep an eye on the grill. Because these burgers are meat-free, you8217;re just grilling them for the flavor and warmth. They don8217;t take very long, yet the cooking time differs from grill to grill so keep watch to ensure they are cooked to your liking.
Because these grilled portobello mushroom burgers are already elevated in taste due to the simple marinade, I want the toppings to be elevated as well. I love the peppery kick of fresh arugula (yet you can use the leafy green of your choice).
Ketchup and mustard may be the standard fare for grilling, yet I can8217;t get enough of this plant-based garlic lemon aioli recipe. It was originally created for my kale caesar salad, yet it works wonders on this veggie burger.
If your body can tolerate a regular hamburger bun, then go for it (potato buns work great for these portobello mushrooms). If you8217;re like me, gluten causes a lot of inflammation throughout my body. If I8217;m craving the texture and experience of a true burger then I8217;ll grab a gluten-free bun, but you can also use a head of lettuce to create a lettuce 8216;bun8217; that8217;s equally delicious.
Feel free to deconstruct your burger and lay it out on a bed of arugula with the toppings of your choice. It will taste excellent this way as well! What8217;s your favorite way to eat mushroom burgers?
I marinate my mushrooms in a balsamic vinegar mixture to flavor them, then grill them alongside purple onions. You can use a regular burger bun, gluten-free bun, or lettuce wrap, plus whatever toppings you choose. I love topping my burgers with arugula, tomato, grilled red onion and garlic aioli.
- 4 buns
- 2 cups arugula (fresh)
- 1 tomato (large, sliced)
- 1 red onion (sliced and grilled alongside mushrooms)
- garlic aioli (optional)
Prepare mushrooms by wipeing mushroom tops clean with a damp cloth. Remove stems. Place in a shallow dish with the stem side facing up. Pour the marinade evnely over the mushrooms. Cover and allow to marinate at least 30 minutes or overnight.
Remove mushrooms from marinade. Reseve marinade for basting. If planning to grill red onions for topping, brush the slices with a little olive oil. Grill mushrooms and onions for 5-7 minutes per side, basting periodically with the reserved marinade. Transfer to a clean plate. The mushrooms will release liquid during and afater grilling, so it8217;s best to leave them stem side down after grilling.
- Nutrition facts include serving on a gluten-free bun.
- Tamari is a gluten-free soy sauce. For a soy-free option, use coconut aminos.
- The longer you marinate the portobello mushrooms, the more flavorful they will be. If you have time, start marinating the night before you want to grill.
- Cashew cream and vegan parmesan sprinkle are also great toppings.
Calories: 410kcal (21%) Carbohydrates: 56g (19%) Protein: 6g (12%) Fat: 20g (31%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 1g Sodium: 457mg (20%) Potassium: 573mg (16%) Fiber: 5g (21%) Sugar: 15g (17%) Vitamin A: 597IU (12%) Vitamin C: 12mg (15%) Calcium: 79mg (8%) Iron: 2mg (11%)
I8217;ve added many of my favorite summer recipes to the blog to help you enjoy a plant-based summer like no other. Besides my portobello mushroom burgers, here8217;s what I like to bring to parties all season long:
And don8217;t forget about the side dishes! With these recipes, you8217;ll be set for a summer full of incredibly delicious food made with plants.