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.