Grilled Portobello Burgers
Yes my fellow foodies, you really can eat a plant-based diet and still have that grilled burger taste without the meat or a fake version of it. Portobello mushrooms make for a fabulous, meaty texture and that familiar and beloved smoky grill taste. Even if you aren't grilling it. What you want to do is pan-grill in a cast iron pan. I have a fabulous one with the ridges yet a regular pan works well too. Sear it on high and let it caramelize. The smoky taste is there and it's delicious.
INGREDIENTS:
6 large Portobello mushroom caps
2 tbsp honey Dijon mustard
¼ cup balsamic vinegar
½ cup olive oil
2 cloves garlic, minced,
1 tsp dried Italian herbs
sea salt, freshly ground pepper
½ cup vegan cheese of your choice or raw, organic sheep or goat cheese if you are still eating dairy (this is easier to digest)
6 - 4 inch Pitas or Artisan rolls or large lettuce leaves
Garnishes:
Mustard, onions, tomatoes, cheese, slivered greens, sprouts, sriracha, vegan mayo, etc…
DIRECTIONS:
Yes my fellow foodies, you really can eat a plant-based diet and still have that grilled burger taste without the meat or a fake version of it. Portobello mushrooms make for a fabulous, meaty texture and that familiar and beloved smoky grill taste. Even if you aren't grilling it. What you want to do is pan-grill in a cast iron pan. I have a fabulous one with the ridges yet a regular pan works well too. Sear it on high and let it caramelize. The smoky taste is there and it's delicious.
- Main course
- Vegan, gluten,-free and organic dairy options
- Serves 6
INGREDIENTS:
6 large Portobello mushroom caps
2 tbsp honey Dijon mustard
¼ cup balsamic vinegar
½ cup olive oil
2 cloves garlic, minced,
1 tsp dried Italian herbs
sea salt, freshly ground pepper
½ cup vegan cheese of your choice or raw, organic sheep or goat cheese if you are still eating dairy (this is easier to digest)
6 - 4 inch Pitas or Artisan rolls or large lettuce leaves
Garnishes:
Mustard, onions, tomatoes, cheese, slivered greens, sprouts, sriracha, vegan mayo, etc…
DIRECTIONS:
- Combine Dijon, balsamic vinegar, olive oil, garlic, herbs, sea salt and freshly ground pepper to taste.
- Brush the top and inside of each mushroom with vinaigrette. Reserve remaining dressing.
- Place mushrooms, cap side down on a pre-heated cast iron pan over high heat and sear 2-4 minutes or until grill marks appear. (It's best not to move the mushroom caps around for the best grill marks.). Once done flip and sear the other side a few minutes until desired doneness. Season with sea salt and pepper as desired.
- Dress buns, pitas or leafy greens as desired and top each with a mushroom. Serve with slivers of lettuce, onions, tomatoes, the remaining dressing and condiments as desired.
- You can broil these if preferred. Place caps on a baking pan brush with marinade and drizzle or sprinkle a little cheese inside each cap then broil 3 – 5 minutes or until mushrooms are browned and softened.
- Find a yummy cheese recipe here.