Thick, juicy, tender, and hearty, these are the ribeyes of veggie burgers! Grilled or baked in the oven, you can’t go wrong with a vegan Portobello Mushroom Burger.
Mushroom lovers enjoy the Portobello in stir fries, casseroles, soups, and salads. Another hearty preparation style is to give them solo status on a whole grain bun as a meatless burger with the traditional condiments like lettuce, pickles, and tomatoes.
Plant-Based Grilling
Who says herbivores don’t need a grill?! We love grilling all-year-round because it’s easy, delicious, and clean up is a breeze! Checkout this other Plant-Based Grilling Ideas. These grilled portobellos are included in the list.
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NOTE: This recipe calls for Worcestershire sauce. Many brands of Worcestershire sauce have anchovies in them, so read labels and purchase ones without it. In my experience, a lot of the cheaper, no-name brands are anchovy-free. If you are gluten-intolerant, also make sure label says, “Gluten-Free.”
Portobello Mushroom Nutrition
One cup of diced portobello, which equals about one mushroom, has 19 calories, 2 grams of protein and 3 grams of total carbohydrates. ich sources of copper and selenium.
Your body needs copper to form connective tissue, metabolize iron, and to produce energy and antioxidants. Selenium has two primary jobs to fill: It helps produce thyroid hormones and antioxidants.
It also supports your health by regulating your immune system and inflammation, according to a review published in the April 2012 issue of “Antioxidants & Redox Signaling.”
One cup of diced portobello mushrooms contains 16 micrograms of selenium and 0.25 milligrams of copper. These values represent 28 percent of the recommended dietary allowance for both minerals.–LiveStrong
Other Great Plant-Based Burger Recipes
Plant-Based Vegan Starter Kits $27
Portobello Mushroom Burger Vegan
Ingredients
- 4 large Portobello mushrooms
- 2 Tbsp worcestershire sauce, (read label and avoid anchovies)
- 1 tsp garlic powder, I use Lawry's
- 1 tsp onion powder
- 1 Tbsp minced garlic
- 1 tsp season salt
Instructions
- Wash large mushrooms, pat dry, and place in large bowl or baking dish.
- Place all other ingredients in a small bowl and whisk together. Drizzle over mushrooms. Cover and place in refrigerator to marinate for at least [timer minutes=0]30 minutes[/timer] or overnight.
- When ready to cook preheat oven to 350 degrees. If grilling, use low heat. Allow to cook for approximately [timer minutes=0]30 minutes[/timer].
- Serve on whole grain buns with grilled onions, lettuce, and favorite toppings.
Notes
Recommended Products
-
Artisan Silicone Baking Mat for Half-Size Cookie Sheet with Red Border, 16.5 x 11 inches, 2-Pack
-
Wizard's Organic Vegan Worcestershire Sauce 5oz
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 29 Total Fat: 0g Cholesterol: 0mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 2g
Mike says
March 4, 2015 at 10:26 amAwesome, making these tonight 🙂
Just fyi, worcestershire sauce has fish sauce as one of the components- thus not really totally vegan unless you get the special kind.
Much love!
-Michael
Terri says
March 4, 2015 at 10:39 amHey there Mike! Awesome! These are delicious! And, yes, some Worcestershire sauces do have anchovies in them, but believe it or not sometimes the cheapest versions (no-name brands, like our Ingles Laura Lynn brand) usually don’t for some reason. But, your comment reminded me that I probably need to note that in this recipe. Thanks for the heads-up!
Bridgette says
October 12, 2018 at 6:44 pmAnnie’s had a vegan version
carmen says
March 4, 2015 at 10:23 pmYUMMY! I just showed my husband and we’re going to make this ASAP!
♥ carmen
carmen says
March 11, 2015 at 11:26 pmI’ve made these twice now Terri! Absolutely delicious!! One of our favourites, although we haven’t used Worcestershire sauce because I didn’t know that there were some without anchovies. Good to know. 🙂
Thank you!
♥ carmen
Terri says
March 12, 2015 at 6:46 amYay! I’m so glad you liked them! Thanks for letting me know. 🙂
Brenda says
April 28, 2017 at 2:23 pmI have a question for you Terri…when do you marinate the mushrooms? Do you bake/grill them for 10 minutes, drizzle with the Worcestershire sauce mixture and THEN marinate (for however long) before baking/grilling again? OR, do you marinate them BEFORE you do any of the baking/grilling?
I made them the other night (first time I’ve ever bought and used portobello mushrooms) but marinated the before anything else and I don’t think the full flavor came through…but, will definitely make them again!
EatPlant-Based.com says
April 28, 2017 at 2:53 pmI marinate them before doing anything else. The longer you can let them marinate, the better. I haven’t had these in awhile. I think it’s about time. Thanks for the reminder! 🙂
Brenda says
April 28, 2017 at 4:37 pmGood to know. I only let them marinate for 3-4 hours. Next time I’ll plan better and let them marinate overnight 😉
Brenda says
July 8, 2018 at 11:30 amBest recipe of any we’ve tried for Portobello Mushroom Burgers!
I would love to win the copy of How Not to Die so that I could gift it to my son and daughter-in-law 😉