Portobello Mushroom Burger

It’s been over a year since I’ve posted any recipes. I’ll be honest life got in the way, and I felt somewhat discouraged about the importance of what I am doing. Recently I remembered I was doing it for me. And what better way to kick things off again than to post a burger recipe for the summer.

  • Portobello mushrooms are ideal for this recipe because of their size and texture, so I would not suggest any substitutions. Don’t worry if you feel like your shrooms are too big, they will shrink as they cook.
  • The recipe makes a weird amount because I only had 3 portobellos to use
  • Burgers are the best because you can put any toppings you want on them
  • Like with all my recipes, I don’t measure anything and try my best to guesstimate for you all. I think the fun part about cooking is tweaking everything to your liking
  • Make it vegan by omitting the cheese and mayo or going for a plant-based option

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 55 minutes

Makes 3 servings

Ingredients:

  • 3 large portobello mushrooms
  • 5 tbps Worcestershire sauce
  • 3 tbps soy sauce
  • 1 tsp yellow or dijon mustard
  • 1 tsp sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • burger buns
  • toppings of choice

Directions

  1. Mix all the marinade ingredients together (Worcestershire, soy sauce, paprika, pepper, garlic and onion powder, sugar, mustard).
  2. Using a spoon, your hands, or a brush if you fancy, coat each mushroom cap in your marinade and let sit in the fridge for 30 minutes.
  3. Heat some neutral oil in a pan on medium-high heat and sear your “burgers” for about 2 minutes on each side. Be careful not to burn the marinade too much. Use any extra marinade to coat the shroomy caps while they are cooking.
  4. In the last minute or so of cooking, I like to put my cheese on my burger to get her melting.
  5. Top with your favorite toppings! I like a good toasted sesame seed bun, Swiss cheese, mayo, mustard, lettuce, avocado, and tomato. I served mine with pickles and roasted asparagus.

Super simple and surprisingly hearty. You won’t even miss the meat. I hope you guys give this one a try!

One Comment Add yours

  1. PODD says:

    Glad to see you return – looks yummy!

    Like

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