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.
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.
Disclosure: This post contains affiliate links to my favorite Amazon products. If you purchase via my links, I may make a small percentage at no cost to you. Thanks for supporting my content.
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 Starter Kits
Want to go plant-based but not sure where to begin? We have Plant-Based Starter Kits for only $27 that include a book, DVD set, and all the material shown below. Click photo to find out more and how to order.
- 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
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 30 minutes or overnight.
When ready to cook preheat oven to 350 degrees. If grilling, use low heat. Allow to cook for approximately 30 minutes.
Serve on whole grain buns with grilled onions, lettuce, and favorite toppings.