Juicy portobello mushroom burgers are seriously satisfying
It’s been over a month since I first made these plant-based burgers, and I’ve lost count of just how many times I’ve made them since then. They’re juicy, easy and super satisfying, which is how they’ve won a spot in my dinner rotation.
Thick portobello mushroom caps (be sure to buy large ones) are marinated and grilled until tender and lightly charred, then added on your favorite hamburger bun (which has already been swiped with pesto on both sides) and layered with sweet and tender grilled red onion, roasted red pepper and a small handful of spicy arugula.
They’re packed with flavor, and the mix of colors and textures will keep you coming back for more. This vegan sandwich checks all the boxes — and then some.
There’s very little prep involved in making these burgers. In fact, there are just two steps.
1. Marinate. Whisk together a simple pantry marinade, add the mushrooms, toss to coat and let them sit at room temperature for about 30 minutes. (While the mushrooms are marinating, you’ll have plenty of time to tear apart the roasted red peppers and slice and grill the red onion.)
2. Grill. This recipe includes the option to grill the mushrooms on an outdoor grill or using a grill pan on the stovetop. Regardless of the method you use, you’ll grill the mushrooms stem-side up until tender and grill marks appear, then flip and grill the other side until tender. If using a grill pan, plan on grilling the mushrooms in batches so you don’t overcrowd the pan.
Any of your favorite sides to pair with burgers or sandwiches are a great addition with portobello mushroom burgers. Simple slaws and salads are good choice, and I’m a fan of serving them with grilled vegetables since the grill’s already fired up.