Ultimate Vegan Portobello Mushroom Burgers

This is the ULTIMATE vegetarian burger recipe for your summer grilling:  Hearty Portobello Mushrooms soak in an oil-free Dijon mustard marinade, with roasted peppers, grilled onions, and a spicy arugula kick.  Fat-free, healthy, and satisfying: your plant-based summer dinner is now complete.

MEDIUM          Servings: 4       Ready In: 45 minutes

Ultimate Portobello Mushroom Burger - Healthy, Plant-Based, Vegan, Vegetarian, Grilled, Oil-Free, Hearty Recipe

Ultimate Portobello Mushroom Burger - Healthy, Plant-Based, Vegan, Vegetarian, Grilled, Oil-Free, Hearty Recipe

Chef's Healthy Plant-Based Tip:  A quick marinade with Balsamic vinegar, Dijon mustard, vegan Worcestershire, and rosemary also works as an oil-free dressing on your finished burger

Chef's Healthy Plant-Based Tip:  A quick marinade with Balsamic vinegar, Dijon mustard, vegan Worcestershire, and rosemary also works as an oil-free dressing on your finished burger

Chef's Tip: For the Ultimate Burger, top this with grilled onion, belle peppers, and baby arugula.  This is ultimate healthy, plant-based vegan satisfaction

Chef's Tip: For the Ultimate Burger, top this with grilled onion, belle peppers, and baby arugula.  This is ultimate healthy, plant-based vegan satisfaction

Ingredients

4 Bell Peppers, any color
4 Portobello Mushroom Caps
1 sweet onion
2 tbsp. Dijon mustard
1 tsp. Vegan Worcestershire Sauce
1 tsp. dried rosemary
1/4 tsp. salt
1/8 tsp. black pepper
1 cup baby arugula
4 Seeded Burger Buns


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Procedure

Gather your ingredients. Preheat a grill or grill pan over high heat. 

To roast the bell peppers: Halve and seed the bell peppers. 
Place on your grill, cut side up, and grill 8-10 minutes, until well-charred. You can also place under a "Hi" Broiler for 8-10 minutes to achieve the same effect. 
When the peppers are well-blackened, place in an air-tight container. Cover and let steam while you're preparing everything else, for about 8-10 minutes. 
After the peppers have steamed, you can easily peel off their charred skin, leaving the roasted pepper flesh. 

To marinate the Portabello Mushrooms: Use a spoon to scoop out the gills of the Portabello's
In a medium bowl, combine the mustard, Worcestershire, salt, pepper, and rosemary. 
Coat each of the mushroom caps completely in the marinade. Let sit for at least 10 minutes, or even overnight. 

To grill your onions: Remove the peel of the onion and cut into 1/2-inch thick slices. 
Place the onions on the hot grill. Let sear about 7 minutes, until well-charred on one side. Flip and continue cooking another 5-7 minutes.
When the onions are well-charred, remove from the grill and keep warm.

To grill the Mushrooms: Remove the mushroom caps from the marinade. Save the marinade. 
Place the Portobellos on the pre-heated grill, gill-side-up. After 3-4 minutes, flip the Portobello caps. Grill another 5-7 minutes, until tender and charred around the edges. 

To prepare your burger buns: Halve the buns and scoop out most of the center of the bread, making way for all of your fillings. Toast the buns 3 minutes on a medium hot spot on the grill. 
To prepare you arugula: Toss the arugula your reserved marinade. 

When all of your ingredients are ready, assemble your burgers: Toasted bun, roasted pepper, grill onion, mushroom, arugula, another roasted pepper. 
 Enjoy immediately. 

Chef's Tips:  A quick marinade with Balsamic vinegar, Dijon mustard, vegan Worcestershire, and rosemary also works as an oil-free dressing on your finished burger.  Add a couple of roasted garlic cloves or top with sliced avocado for a creamy finish.

Yield: 4 burgers


Step-by-Step Photos:

Nutrition Facts
Serving size: 1/4 of a recipe (1 burger).

Amount Per Serving
Calories 277.74
Calories From Fat (9%) 24.22
% Daily Value
Total Fat 2.9g 4%
Saturated Fat 0.17g <1%
Cholesterol 0mg 0%
Sodium 448.85mg 19%
Potassium 1156.66mg 33%
Total Carbohydrates 54.78g 18%
Fiber 11.76g 47%
Sugar 13.4g
Protein 14.73g 29%
Calcium 163.33mg 16%
Iron 43.41mg 241%
Vitamin A 3856.1IU 77%
Vitamin C 0.01mg <1


It's mammoth! Chef Katie found this massive guy at the Green City Market today, grown by the team at River Valley. Now who has a grill big enough for this beast? Use for Charred Poblano and Mushroom Tacos or Belgian Mushroom Stew. More recipes at: www.plants-rule.com