Portobello Mushroom Burger Recipe
Portobello mushrooms make perfect substitutions for meat burger. Who says vegans don't grill! These no-oil, super flavorful burgers are perfect for parties or Meatless Monday.
Servings: 4
Calories: 156kcal
Ingredients
- 4 portobello mushrooms
- 1/4 cup balsamic vinegar
- 1 tablespoon Bragg's Liquid Aminos (or low sodium soy sauce)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 whole grain buns
Topping Ideas:
- red onions
- lettuce
- tomato
- avocado slices
- jalapeno slices
- spicy mustard
Instructions
- Pop the stem out of each of the portobello mushrooms. I leave the gills in, but some people like to scrape them out. It's just personal preference. The stems are tough so you definitely want to remove those.
- Place all the mushrooms, balsamic vinegar, Bragg's Liquid Aminos, and spices in a gallon storage bag and shake/rotate to cover all parts of the mushrooms with the marinade. Place the bag in the refrigerator and let marinate for at least 20 minutes. If you have time for 4-6 hours that's even better. You can marinate for up to 24 hours.
- Place mushrooms on a grill topside down, and grill over medium high heat for 7-10 minutes (reserve the marinade from the storage bag), then flip, baste with remaining marinade, and cook for another 7-10 minutes or until the mushrooms have released most of their liquid.
- Serve on whole grain buns with your favorite toppings!
Notes
Nutrition calculation doesn't include toppings; only mushrooms, marinade, and whole wheat bun.
Nutrition
Serving: 1burger | Calories: 156kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 405mg | Fiber: 3g | Sugar: 7g | Calcium: 55mg | Iron: 2mg