We rank this portobello burger quite high on our list of burgers! Except for Germany, all other countries have considerable numbers of these portobellos in their stores. Cleaning off a portobello mushroom should only require a short stroll to your favourite natural foods store.
- 4 large portobello mushroom caps
- 4 burger buns (preferably whole grain)
- 1 red onion, sliced
- 1 large tomato, sliced
- 4 lettuce leaves
- Pickles (optional)
- Mustard and ketchup (optional)
For the marinade
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Clean the portobello mushrooms and remove the stems.
- In a shallow dish, whisk together the balsamic vinegar, soy sauce, olive oil, minced garlic, dried thyme, salt, and pepper.
- Place the mushrooms in the marinade, gill-side down. Let them marinate for about 15-20 minutes, flipping them halfway through.
- While the mushrooms are marinating, prepare the grill or preheat a grill pan over medium heat.
- Once the grill is ready, place the mushrooms gill-side down and cook for about 5 minutes. Flip the mushrooms and cook for an additional 5 minutes, or until they are tender and juicy.
- While the mushrooms are grilling, lightly toast the burger buns.
- Assemble the burgers by placing a grilled mushroom on the bottom half of each bun. Top with sliced red onion, tomato, lettuce, pickles, mustard, ketchup, or any other desired toppings.
- Serve the Vegan Portobello Burgers warm and enjoy!
- Calories: 250-300 kcal
- Carbohydrates: 35-40g
- Protein: 8-10g
- Fat: 8-10g
- Fiber: 5-7g