Vegetarian Portobello Mushroom Burgers – I hopped on Pinterest and explored many recipes and ideas. But this one thing I’d been wanting to try for years kept pushing itself to the forefront. Gorgeous portobello mushroom “burgers” sitting on beautiful specialty bakery buns and piled with fresh, vibrant vegetables. Now was the time to finally give it a try. I couldn’t wait to sink my teeth into one of these lovely sandwiches!
If you’re vegetarian and looking for a different mushroom “burger,” this one’s a delicious winner. 😃
Vegetarian Portobello Mushroom Burgers
Since this was my first time buying and preparing ginormous portobello mushrooms, I wasn’t entirely sure how to proceed. Back in the old days, we used to just scatter button mushrooms on a baking sheet and roast them in the oven until they were shriveled and dark brown. We loved them like that! So, I kind of went with that plan somewhat, however, I thought liberally coating them with olive oil and a little salt and pepper would help. It did, but the next time I will also give each cap a couple of dashes (or use a brush) of Worcestershire sauce, and a sprinkle of garlic and onion powders.
Sun-dried Tomato & Pine Nut Aioli
Provolone cheese would give it a different flavor profile so it all depends on what you have on hand or if you’re vegan or vegetarian. The Sun-dried Tomato & Pine Nut Aioli was inspired by my Basil Aioli. I threw the toasted pine nuts in for flavor and crunch. I’d put this aioli on lots of other things like my Greek Turkey Burgers. I definitely want to try it on a roasted chicken sandwich loaded with lots of fresh veggies.
Created by Melissa Woolard | Culinary Craftiness
- 1 or more large portobello mushrooms, stems completely removed
- Mozzarella cheese, or your favorite or no cheese
- Worcestershire sauce
- Olive oil
- Onion powder
- Garlic powder
- Salt & pepper
- Fresh bakery onion buns (or whatever you prefer)
- Baby spinach
- Sliced tomato
- Sliced avocado (or mashed)
- Sliced onion
- Dill pickle chips
- Condiment of your choice or
- 1/2 cup mayonnaise (vegan options are available at most grocers)
- 1/4 cup pine nuts (lightly toast in a hot skillet, stirring constantly- watch closely or they will burn!)
- 1/2 cup sun-dried tomatoes
- 1 tsp. lemon juice and a little lemon zest
- 1 heaping tsp. garlic, jarred minced
- Salt & pepper to taste
- Preheat oven to 400°F. Begin by gently scraping out and discarding the gills from the under side of the mushroom caps with a teaspoon. Make sure all of the stem is removed, as well. It's too fibrous to bite through.
- Place the caps on a baking sheet, de-gilled side up first and brush with 1 or 2 dashes of Worcestershire sauce and sprinkle very lightly with onion powder, garlic powder, salt, and pepper. Brush liberally with olive oil and turn over. Repeat.
- Bake in the oven for 15-20 minutes, or until the caps have browned and shriveled up a bit. Remove from the oven and top with your favorite cheese. Return to oven for 5-10 minutes, or until the cheese is melted and lightly browned, if desired.
- Serve on your favorite style/flavor of bun
- Put everything except the pine nuts into a small food processor and whiz until tomatoes are finely chopped and all is combined well. Toss the nuts in and stir, or just sprinkle on top of each portion. Chill in the fridge until ready and store in a tightly covered container and use within 7-10 days.