Portobello Mushroom Burger
Thick, juicy, tender, and hearty, these are the ribeyes of veggie burgers! Grilled or baked in the oven, you can't go wrong with Portobello mushroom burgers.
Servings: 4 servings
Calories: 29kcal
Ingredients
- 4 large Portobello mushrooms
- 1 tablespoon vegan worcestershire sauce (read label and avoid anchovies)
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon minced garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon season salt
- 4 buns burger buns whole grain or gluten-free
Instructions
- Wash large mushrooms, pat dry, and place in large bowl or baking dish.
- If the stems in the middle are large, I like to shorten them using a knife to gently trim them down.
- Place all other ingredients in a small bowl and whisk together. Drizzle over the mushrooms.
- Cover and place in the refrigerator to marinate for at least 30 minutes or overnight. Longer is better.
- Normally, I go ahead and put the mushroom caps in my baking pan to marinate in the refrigerator. It just makes things easier to simply pull out and place in the oven.
- When ready to cook preheat oven to 350°F.
- Place the marinated mushrooms in a baking pan lined with parchment paper to prevent sticking and to make for easy cleanup. Or you can use non-stick silicone baking mats.
- Bake in the oven for approximately 30-45 minutes depending on the size of your mushrooms.
- Mushrooms release their water while baking so, when they are done, drain the water or use a paper towel to blot away the excess liquid.
- Serve on whole-grain buns with grilled onions, lettuce, and favorite toppings.
Video
Notes
Pro Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Grilling Instructions: Place the mushrooms on the hot grill. Allow to cook for approximately 20-30 minutes turning them over about halfway through the cooking process. I like to close the lid to help them to cook uniformly. Reduce or increase grill temperature as needed. The larger the mushrooms, the longer they will need to cook.
BUNS: For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores, or make your own with this recipe from This Healthy Kitchen.
Storage: Store in an airtight container in the refrigerator for up to 5 days. They freeze well too.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 2g | Fiber: 1g | Sugar: 2g