Vegan Portobello Mushroom Burgers
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
3 Burgers
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Calories
334 kcal
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Course
Main Course, Lunch
Vegan Portobello Mushroom Burgers
Description
Vegan Portobello Mushroom Burgers start by marinating mushroom caps in a savory mixture of balsamic vinegar, soy sauce or tamari, dried basil, garlic powder, and vegan Worcestershire sauce to infuse flavor. Baking the marinated mushrooms softens them and allows the marinade to penetrate. Meanwhile, a creamy vegan mozzarella sauce is prepared by blending soaked cashews with water, olive oil, garlic, lemon juice, miso paste, and starch, then gently cooked to thicken.
The baked mushrooms are brushed again with marinade before a layer of the creamy sauce is applied. A breadcrumb mixture seasoned with smoked paprika, black pepper, garlic, salt, and optional nutritional yeast coats the sauce-topped mushrooms, providing a spiced crust after a second bake. The burgers are assembled with buns, fresh spinach or other greens, sliced tomato, and fresh herbs for freshness. Adjustments cater to gluten-free, nut-free, soy-free, and oil-free diets by substituting ingredients accordingly.
This recipe yields a sandwich that combines tender mushroom texture with creamy and crunchy layers, suitable for a vegan or plant-based meal focusing on bold flavor and satisfying mouthfeel.
Ingredients
Marinade:
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1/2 tsp basil dried
- 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce vegan
Breadcrumb Coating:
- 1/4 cup breadcrumbs
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic
- 1/4 tsp salt
- 2 tsp nutritional yeast , optional
Vegan Mozzarella Cream
- 1/2 cup cashew nuts preferably soaked in water for a few hours and drained, use macadamia nuts to make cashew-free, raw
- 1 cup water 2 tbsp
- 2 tsp extra virgin olive oil
- 1 garlic small clove
- 3/4 tsp salt
- 1 teaspoon lemon juice fresh
- onion powder a pinch of
- 1/2 tsp miso paste
- 1 tsp flour (rice flour or 2 tsp potato starch for glutenfree)
Other:
- 3 burger buns
- 3 portobello mushroom caps large
- spinach or greens
- tomato sliced
- fresh herbs
Instructions
- Preheat the oven to 400 deg F(205 C). Mix the marinade ingredients well. Brush the mushroom caps and then drizzle some on the other side and let the mushrooms sit to marinade for 15 mins.
- Place in baking dish. Cover with parchment and Bake at 400 F for 20 to 25 mins or until a knife goes through easily.
- Meanwhile make the garlic mozzarella cream sauce: Blend all the ingredients until smooth, add to a skillet and cook for 6 to 8 mins to thicken evenly. Taste and adjust salt and flavor. Cool the sauce for a few mins. It will thicken quite a bit on cooling.
- Prep the breading by mixing all the ingredients in a bowl.
- Take the portobellos out of the baking dish. Brush more of the marinade all over carefully. The marinade will help the breadcrumb coating stick.
- Add some of the mozzarella garlic cream sauce to each portobello mushroom. then place place the caps cream side up in the breading and coat well by sprinkling all over.
- Place in the baking dish again. Spray oil if needed. Bake at 425 deg F (220 C) for 7 to 10 mins or until golden.
- Assemble the burger. Toast the buns if needed. Add layers of greens of choice, some sliced tomato or chunky marinara. Then the crispy breaded portobello and a good drizzle of the cashew sauce. Sprinkle some fresh basil, thyme or other fresh or dried herbs and pepper flakes. Place the toasted bun and serve immediately.
- To store: The breading on top will soften after a while because of the stuffed mozzarella cream. You can store the stuffed, but unbreaded mushrooms in the refrigerator for upto 2 days, then bread and bake as needed. You can also bread the mushrooms without adding mozzarella cream and those will stay crispy for longer. Add mozzarella cream to dress when ready to serve.
Notes
- For gluten-free, use gluten-free breadcrumbs, tamari, and rice flour; serve over salad or in gluten-free tacos.
- For nut-free, substitute cashew mozzarella with cauliflower or pumpkin seed alfredo sauces.
- For soy-free, replace soy sauce with coconut aminos and Worcestershire with red wine; use chickpea miso in sauce.
- For oil-free, omit olive oil in the mozzarella cream.
- Nutrition info is per burger, including full marinade and cream, so leftover marinade can be used for more mushrooms.
- Reducing sodium is possible by substituting soy sauce with wine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Burgers
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 953mg | 40% |
| Potassium | 578mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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