These are the Ultimate Vegan Portobello Mushroom Burgers! for your summer grilling! Hearty Portobello Mushrooms soak in an oil-free Dijon mustard marinade. Then, they are grilled with peppers and onions before getting topped with baby arugula. Oil-free, whole foods, plant-based, and satisfying: you are ready for summer.
Enjoy with Oil-Free Roasted Rosemary Garlic Potatoes, Easy Oil-Free Roasted Sweet Potato Wedges Italian Three Bean Salad, and Grilled Corn and Easter Egg Radish Salad. Top with Apple-Sweet Chipotle Ketchup or Roasted Garlic White Bean Spread.
Tips on Grilling Mushrooms for a Whole Foods, Plant-Based Vegan Diet
When it comes to grilled mushrooms, nothing quite beats that flavor when the char and smoke of the grill meat the hearty texture and umami depth of mushrooms. They’re one of my favorite foods to grill! Here are some simple healthy tips on grilling mushrooms the whole foods, plant-based vegan way:
- Choose Big Mushrooms: You want big, hearty mushrooms that won’t fall through the grates of your grill. Plus, you want something that you can easily flip and move around. Portobellos are my go-to because you can find them in most grocery stores. However, farmer’s markets and mushrooms purveyors will have other fun big varieties like Giant Puffball, Lion’s Mane, Lobster, and Chicken of the Woods.
- Remove the Gills: Use a spoon to remove the gills of the Portobello mushrooms. While 100% edible, the gills are watery and will cause your mushrooms to steam, preventing a good char. They also give everything a black color, which isn’t as appetizing.
- Choose a Marinade: Marinating your mushrooms will help impart deep flavor. The simple balsamic marinade in this post is a great go-to starter. You can also any marinade you might use on tofu, like my Simple Plant-Based Sesame Marinade.
- Preheat the Grill: While you’re de-gilling your mushrooms and getting your other ingredients ready, make sure you have the grill preheated. If using a grill pan, also preheat this. This will ensure a quicker cook time and better grill marks.
- Don’t Move It! Once your mushrooms are on the grill grates, don’t move them. Cover the grill and let those mushrooms sear for a good 5-7 minutes. This will allow them to release a lot of liquid and get good grill marks. Once you flip the mushrooms, again, let them sear and don’t move them around.
- A Grill Pan For Indoor Grilling: A cast-iron grill pan works great for indoor grilling year-round. It also makes it easy to char vegetables without worrying about them falling through the cracks.
What Kind of Buns are Whole Foods, Plant-Based Vegan?
A common concern when enjoying a Whole Foods, Plant-Based Vegan burger is what kind of buns are the healthiest. The Forks Over Knives diet recommends any sort of whole grain bun. You’ll need to check out the ingredient label for this. Look for all whole grains in the ingredients, with minimal (or no) added sweeteners and oils. Avoid any eggs, or milk products.
My favorite brands of wfpb burger buns are: Ezekial Food for Life (which has sprouted buns as well as regular whole grain). Other favorite brands (which contain oil) include: Ozery Whole Wheat Thins and Dave’s Killer Bread 21 Grains.
Chef Katie’s Plant-Based Cooking Tips:
Oil-Free Cooking: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses water to help with sauteing.
Multi-Use Marinade: A quick marinade with Balsamic vinegar, Dijon mustard, vegan Worcestershire, and rosemary also works as an oil-free dressing on your finished burger.
The Ultimate Vegan Portobello Mushroom Burgers
- Servings: 4
- Ready In: 45 minutes
- Yield: 4 Burgers
The Ultimate Vegan Portobello Mushroom Burgers
Ingredients
- 4 Portobello Mushroom Caps stems and gills removed
- 2 tablespoons Dijon mustard
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Vegan Worcestershire Sauce
- 1 teaspoon dried rosemary
- 2 tbsp water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 Bell Peppers any color, halved and seeded
- 1 sweet onion
- 1 cup baby arugula
- 4 Seeded Burger Buns
Instructions
To Marinate the Mushrooms:
- Use a spoon to scoop out the gills of the Portabellos. In a medium bowl, combine the mustard, Balsamic vinegar, Worcestershire, rosemary, water, salt, and pepper. Coat each of the mushroom caps completely in the marinade. Let sit for at least 10 minutes, or, if possible, overnight.
- While the mushrooms marinate, you can preheat your grill and prepare your other vegetables.
To Grill the Veggies and Mushrooms:
- Preheat a grill or grill pan over high heat.
- For the Peppers: Place the bell peppers on your grill, cut side up, and grill 8-10 minutes, until well-charred. You can also place under a “High” 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.
- For the Onion: Peel 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.
- For the Mushrooms: Remove the mushroom caps from the marinade. Save the marinade. Place the portobellos on the pre-heated grill, gill-side-up. After 5-7 minutes, flip the portobello caps. Grill another 5-7 minutes, until tender and charred around the edges.
- For the 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.
- For the Arugula Toss the arugula your reserved marinade.
- To assemble the Ultimate Vegan Portobello Mushroom Burgers
- When all of your ingredients are ready, assemble your burgers: Toasted bun, roasted pepper, grill onion, mushroom, arugula, another roasted pepper.
- Enjoy immediately.
Nutrition Facts
Serving size: 1/4 of recipe (1 burger)
Calories 277.74
Calories From Fat (9%) 24.22
% Daily Value
Serving size: 1/4 of recipe (1 burger)
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
Shopping and Gear List
- Vegan Worcestershire
- Sprouted Whole Grain English Muffins
- Lodge 10.5 Inch Square Cast Iron Grill Pan
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Loved the portobello burger. Made it the way you had listed. Delicious!