Massive, meaty portobello mushroom burgers are a meatless twist on a beef burger.
These mushroom burgers are tremendous simple to prep and have a lot of savory taste with a garlicky marinade. Prime 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 must be vegetarian to take pleasure in them!
- The savory garlic marinade provides a lot of 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 good burgers.
What You’ll Want For Portobello Burgers
Mushrooms: I like to decide on the most important portobello I can discover for the reason that mushrooms shrink in dimension as they cook dinner. In the event that they’re small, you would possibly 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 making ready these for vegan or vegetarian company, notice that Worcestershire sauce shouldn’t be vegan.
Cheese: I like Havarti cheese on these burgers, however nearly something goes! Strive 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.
Tips on how to 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).
- Cook dinner on medium-high warmth till cooked with crispy edges.
- Add cheese and cook dinner till melted.
Serve with buns and toppings as desired.
Mushroom Burger Toppings
Suppose outdoors of the bun and experiment with completely different toppings for portobello mushroom burgers.
- Strive purple 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 Suggestions
- 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 shortly rinsed however be sure that they don’t take in water.
- The marinade provides a lot of taste to this burger recipe so permit marinating time.
- I like to recommend eradicating the gills on the underside of the mushroom as they’ll lure bits of particles.
Obtained Leftovers?
Retailer leftover grilled portobello mushrooms in a coated 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 high a salad or add to a stir fry.
Extra Un-Beef Burgers We Love
We love burgers of every kind (embrace juicy beef burger)- in case 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 different to beef burgers.
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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 not 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 cook dinner for five to 7 minutes. Flip the mushrooms over and cook dinner for a further 4 to five minutes or till tender. Add the cheese on high and cook 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 components used.
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