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Grilled Portobello Mushroom Burgers

This burger is super simple to put together and packs a lot of flavour thanks to the pasta sauce and the great umami flavour of the portobello mushroom. I went for a more Italian flavour profile with the spinach and mozzarella-style vegan cheese. This burger is super juicy and satisfying, even your omnivorous friends will want one.

Course: Lunch , Dinner
Cuisine: Vegan

Ingredients

  • 1 portobello mushroom cap per burger
  • 1 tsp olive oil per mushroom cap
  • salt and pepper to taste a good sprinkle of both on each cap
  • 1-2 tbsp vegan cheese per burger
  • 1 handful spinach per burger
  • burger buns
  • 2 tbsp your favourite pasta/marinara sauce per burger

Instructions

    Cup of Yum
  1. Preheat your grill, making sure it's clean so that the caps won't stick.
  2. Prep the mushroom caps by brushing off any dirt and trimming the stems. You can grill the stems for a soup or stir fry later. Brush on olive oil on both the tops and undersides of the caps. Pop them on the grill, tops facing up, Grill for about 3-5 minutes, flip once you start to see some juices. Sprinkle salt and pepper, and grill for another 3-5 minutes. Add spinach and cheese (if you have a grill that closes over top like a George Foreman grill, place the spinach on top of the cheese, if not, put the spinach under the cheese). Continue grilling until cheese is melted and spinach is wilted.
  3. Top with pasta sauce and sandwich between toasted burger buns. Serve with a side of vegan coleslaw or side salad of your choice.

Notes

  • I used a mini George Foreman grill because I live in an apartment and that's all I've got, but if you have an actual grill, you should totally use that for extra smokey deliciousness.