The Ultimate Vegan Portobello Mushroom Burgers
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.
Servings: 4
Calories: 277kcal
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.