Add this vegan portobello mushroom burger to your recipe diary
The portobello mushroom burger is a hearty and delectable alternative to traditional burgers, offering a satisfying choice for vegans and vegetarians. It has emerged as a beloved plant-based substitute, renowned for its savory flavor and substantial, meat-like texture. As we embark on the simple journey of creating this vegan delight, let's roll up our sleeves and begin the cooking process.
Gather the following ingredients
To craft this vegan burger, gather four large portobello mushrooms and two tablespoons of olive oil. You'll also need one teaspoon of smoked paprika, salt, and pepper to taste. For the assembly, have ready four whole-grain burger buns, one ripe avocado thinly sliced, one fresh tomato also sliced, a generous handful of crisp lettuce leaves, and your preferred vegan mayonnaise or mustard for spreading.
Prepare the mushrooms
Start by wiping the portobello mushrooms with a damp cloth to remove dirt. Remove the stems and optionally scoop out the gills with a spoon for a cleaner texture. In a bowl, blend olive oil, smoked paprika, salt, and pepper. Evenly brush this mixture onto both sides of each mushroom cap, ensuring they are fully seasoned before cooking.
Grill the mushrooms
Heat a grill or grill pan on medium. Once hot, place the portobello caps on it. Grill for four to five minutes each side until they're tender with grill marks. They should be cooked through but still firm, not too soft. Keep an eye on them to ensure they don't overcook and lose their meaty texture.
Toast the buns
As the portobello mushrooms cook, simultaneously toast the whole-grain buns. Either on the grill beside the mushrooms or in a toaster, lightly toast them until they're pleasantly warm and gain a light crispness. This not only adds a satisfying texture but also helps to keep the buns from getting soggy after assembling your burger with the juicy mushroom caps.
Assemble your burger
To assemble your vegan portobello mushroom burger, start with the bottom half of your toasted bun. Layer on lettuce leaves followed by a grilled mushroom cap. Add slices of tomato and avocado on top of the mushroom. If desired, spread vegan mayonnaise or mustard on the top half of your bun before placing it on top of your stacked ingredients.
