Portobello Mushroom Burger Recipe
If you are looking for a plant based burger, make this Portobello Mushroom Burger. It is rich, hearty and easy to make with simple ingredients.
Servings: 4
Calories: 296kcal
Ingredients
For the Mushrooms:
- 4 Large Portobello Mushrooms
- ¼ cup Balsamic Vinegar
- 2 Tablespoons Soy Sauce
- 1 Tablespoons Extra Virgin Olive Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
For the Burgers:
- 4 Hamburger Buns warmed or toasted
- 4 Slices Mozzarella Cheese
- 1 Red Onion sliced
- 1 Tomato sliced
- 4 Lettuce Leaves
Instructions
- Whisk together the balsamic vinegar, soy sauce olive oil, garlic powder, black pepper and salt in a shallow baking dish.
- Remove the stems and gills from the mushrooms. Add them to the baking dish and flip them to coat them in the marinade mixture. Let the mushrooms marinade for at least 5 minutes.
- Preheat a grill over medium high heat (approximately 400 degrees F). Brush the grill grates with an oil to prevent the mushrooms from sticking to the grill.
- Remove the mushrooms from the marinade and shake off any excess marinade. Place them on the grill on direct heat.
- Cook for 3-4 minutes per side until the mushrooms are a deep golden brown color. Place the sliced cheese on top of the mushrooms for the last minute of the cooking time.
- Place the lettuce, tomatoes and onions on the bottom buns and top with the cooked mushrooms and top bun. Serve warm and enjoy!
Notes
These are best served fresh but you can refrigerate the leftover portobello mushrooms in an airtight container for up to 3 days.
You can easily serve these burgers with your favorite toppings and condiments.
Nutrition
Calories: 296kcal | Carbohydrates: 34g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 1204mg | Potassium: 584mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2227IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 3mg
