Enjoy this visually appealing and satisfying portobello mushroom burger for your next summer party or picnic. This healthy, plant-based take on an American classic is made on the grill with fresh vegetables.
By Katie Simmons • Originally published on Plants-Rule
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. Healthy and satisfying — your plant-based summer dinner is now complete.
How to Make This Plant-Based Portobello Mushroom Recipe
Portobello Mushroom Burger
Total Time: 45 minutes
Number of servings: 4
Per Serving
190 calories
Fat
2 g
Carbs
36 g
Protein
7 g
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
Instructions
- 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.
Portobello Mushroom Burger
Total Time: 45 minutes
Number of servings: 4
Per Serving 190 calories
Fat 2 g
Carbs 36 g
Protein 7 g
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
Instructions
- 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 Tip:
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 roasted garlic cloves or top with sliced avocado for a creamy finish.
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