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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 a good sprinkle of both on each cap, to taste
- black pepper a good sprinkle of both on each cap, to taste
- 1-2 tbsp vegan cheese per burger
- 1 spinach handful, per burger
- burger buns
- 2 tbsp pasta per burger
- 2 tbsp marinara sauce per burger
Instructions
- Preheat your grill, making sure it's clean so that the caps won't stick.
- 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.
- Top with pasta sauce and sandwich between toasted burger buns. Serve with a side of vegan coleslaw or side salad of your choice.
Cup of Yum
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.