Large, 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. 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 should 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 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 visitors, notice that Worcestershire sauce isn’t 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.
The best way 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 beneath).
- Cook 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 exterior of the bun and experiment with totally different toppings for portobello mushroom burgers.
- Strive pink onions, thick slices of tomato, lettuce, arugula, or sliced cucumber.
- Exchange 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 humid paper towel as a substitute of rinsing them. In the event that they’re very soiled, they are often shortly rinsed however ensure that they don’t take up 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.
Received 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 all types (embrace a great juicy beef burger)- in case you’re in search of new favorites listed below are a few of ours.
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Portobello Mushroom Burgers
Portobello mushroom burgers are a hearty meaty different to beef burgers.
Stop your display from going darkish
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Wipe the mushrooms clear with a humid 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 facet 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 high 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 fluctuate primarily based on cooking strategies and types of elements used.
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