Grilled Stuffed Portobello Mushroom Burgers
No oil, mess free, meaty burger stuffed with all the fixings

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Grilled Stuffed Portobello Mushroom Burgers

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Ingredients

Adjust Servings:
2 large caps Portobello Mushrooms stem removed; cleaned and grills removed
2, sliced and toasted Vegan Ciabatta Bun
2 large slices Tomato
2 large slices White Onion
6 slices Dill Pickles Slices
2 leafs Leaf Lettuce
2 cloves, minced Garlic
2 Tablespoons Vegan Worcestershire Sauce
2 teaspoons Monterey Steak Seasoning
Squirts Mustard
Squirts Ketchup

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Cuisine:

This guilt-free, meaty, oil-free portobello burger is stuffed with all the burger toppings.

  • 30 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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All portobello mushroom burgers are not created equal. In fact, in my opinion, mushrooms hold so much water that often times, mushroom burgers are soggy and difficult to eat. Some hold so much water, they make the bun soggy and unappetizing.

After many failed attempts over the years at mastering the perfect portobello mushroom burger, I discovered  a way to make a portobello burger meaty and easy to eat. If cooked correctly, the cap provides a space for toppings.

The key is in the preparation. Once you carefully remove the stem and the gills from the inside, leave the mushroom cap side down to remove any excess water it accumulated in the cleaning process. As I said, mushrooms hold a lot of moisture, so drying out gives it the best texture when cooked.  Rub a generous amount of minced garlic,  and vegan Worcestershire sauce to the inside of the cap, and sprinkle with Montreal Steak Seasoning. Cover and place in the refrigerator over night, cap up.

The key to cooking out the moisture without losing the opening in the mushroom is to cook it low and slow on the grill. Begin with the cap side down (where you marinated with garlic, Worcestershire, and seasoning). Grill on low for 5 minutes. Then, flip the burger and continue cooking for another 10 minutes. Flip back one more time for another 3 minutes. The last 3 minutes is when the remaining juices from inside the cap drain. Then, while you are preparing your bun, lay the mushroom cap down and paper towel and cover slightly with aluminum foil to keep warm.

The opening in the cap is the perfect size to add all the ‘fixins’: Onions, tomatoes, pickles, lettuce, mustard and ketchup. You name it; anything can fit inside. Put between a toasted bun, and you have a perfect stuff portobello mushroom burger without the mess and spills associated with other mushroom burgers.

Steps

1
Done

Mushroom Preparation

Remove stem and gills.
Rinse all dirt gently.
Lay cup down on a paper towel.
Rub 1 clove minced garlic inside each mushroom cap.
Add Worcestershire sauce and sprinkle with steak seasoning.
Cover and place in refrigerator over night.

2
Done

Grilling

Pre-heat grill to low heat.
Cook cap side down for 5 minutes (this is to maintain the cap shape). If you cook too high or too quickly, the mushroom will flatten, and you will lose the cup in the mushroom).
Flip the mushroom over and cook an additional 10 minutes on low.
Turn the mushroom over again, and cook on low for another 3 minutes.
Put mushroom cup down on a paper towel and cover with aluminum foil to keep warm and to drain additional fluids.

3
Done

Assemble Burger

Cut and toast ciabatta bun.
Sliced tomato, onion, and prepare pickles and lettuce.
Place the portobello mushroom, cup up, on the bottom bun.
Using the cap hole as a way to stuff the burger, add your toppings.
You may add any topping you wish: I chose tomato, onion, pickles, and lettuce.
Add mustard and ketchup, and top with the top of the bun.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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