Massive, meaty portobello mushroom burgers are a meatless twist on a beef burger.
These mushroom burgers are tremendous simple to prep and have numerous savory taste with a garlicky marinade. High them with a slice of melty cheese and your fave toppings for a brand new favourite.
These tasty burgers ship a lot daring and savory taste—you don’t need to be vegetarian to take pleasure in them!
- The savory garlic marinade provides numerous taste.
- They’re hearty and meaty in texture—you gained’t miss the meat.
- Portobello mushroom caps have an earthy taste and grilling provides a smoky vibe for excellent burgers.
What You’ll Want For Portobello Burgers
Mushrooms: I like to decide on the biggest portobello I can discover for the reason that mushrooms shrink in dimension as they prepare dinner. In the event that they’re small, you may prefer to double up in every bun.
Marinade: Worcestershire sauce, soy sauce, and minced garlic cloves add savory taste to portobello mushrooms. Experiment together with your favourite burger seasoning. If you’re getting ready these for vegan or vegetarian friends, observe that Worcestershire sauce just isn’t vegan.
Cheese: I like Havarti cheese on these burgers, however nearly something goes! Attempt mozzarella, cheddar, or smoked gouda.
Buns: Like common beef burgers, grilled portobellos are juicy, so select sturdy hamburger buns, brioche buns, or ciabatta bread.
I like the flavour toasting the buns provides. Brush the buns with olive oil or unfold garlic butter on them and toast them on the grill till golden.
Make Portobello Mushroom Burgers
Grilled portobello mushrooms make any meatless meal ah-mazing!
- Put together the marinade and toss the mushrooms in it (recipe under).
- Prepare dinner on medium-high warmth till cooked with crispy edges.
- Add cheese and prepare dinner till melted.
Serve with buns and toppings as desired.
Mushroom Burger Toppings
Assume outdoors of the bun and experiment with completely different toppings for portobello mushroom burgers.
- Attempt crimson onions, thick slices of tomato, lettuce, arugula, or sliced cucumber.
- Change the standard burger condiments with basil pesto blended with mayonnaise, tzatziki, or honey mustard.
Holly’s Professional Ideas
- If attainable, wipe the mushrooms with a moist paper towel as an alternative of rinsing them. In the event that they’re very soiled, they are often rapidly rinsed however be sure that they don’t take in water.
- The marinade provides numerous taste to this burger recipe so enable marinating time.
- I like to recommend eradicating the gills on the underside of the mushroom as they’ll lure bits of particles.
Acquired Leftovers?
Retailer leftover grilled portobello mushrooms in a lined container within the fridge for as much as 4 days.
Reheat them within the oven with contemporary slices of cheese and make extra burgers or slice them up and prime a salad or add to a stir fry.
Extra Un-Beef Burgers We Love
We love burgers of every kind (embrace a very good juicy beef burger)- should you’re on the lookout for new favorites listed here are a few of ours.
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Portobello Mushroom Burgers
Portobello mushroom burgers are a hearty meaty various to beef burgers.
Stop your display from going darkish
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Wipe the mushrooms clear with a moist paper towel and take away and discard the stems. Use a spoon to softly scrape out the gills.
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In a big bowl whisk olive oil, soy sauce, Worcestershire sauce, garlic, and salt & pepper to style. Add the mushrooms and toss properly to coat. Let marinate no less than quarter-hour.
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Preheat the grill to medium-high warmth.
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Place the mushrooms, gill aspect down on the grill, and prepare dinner for five to 7 minutes. Flip the mushrooms over and prepare dinner for a further 4 to five minutes or till tender. Add the cheese on prime and prepare dinner a minute extra or till melted.
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Place the mushrooms within the buns and add toppings as desired.
*In case your portobello mushrooms are small, use 8 mushrooms and double them up in your burger.
Energy: 277 | Carbohydrates: 26g | Protein: 12g | Fats: 15g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 19mg | Sodium: 568mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 2mg
Diet data supplied is an estimate and can range based mostly on cooking strategies and types of elements used.
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