Vegetarian Portobello Mushroom “Burgers” with Sun-dried Tomato & Pine Nut Aioli

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!

Portobello Mushroom “Burger” with Sun-dried Tomato & Pine Nut Aioli | Culinary Craftiness

If you’re vegetarian and looking for a different mushroom “burger,” this one’s a delicious winner. 😃

Portobello Mushroom “Burger” with Sun-dried Tomato & Pine Nut Aioli | Culinary Craftiness

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.

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Happy eating!

Culinary Craftiness

About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

2 Replies to “Vegetarian Portobello Mushroom “Burgers” with Sun-dried Tomato & Pine Nut Aioli”

    • Hey, girl! How’s it going?

      I really prefer the taste of my sauteed mushrooms and could eat them every day! I think a great alternative to the giant portobello would be to buy whatever mushrooms the market offers, slice them and saute in butter, onions, garlic, and red wine until there’s only a little liquid left and the mushrooms are super shriveled and brown. If you’re a cheese eater, make piles of the mushrooms on a baking sheet about the size of a burger, cover with cheese, and bake until melted. Scoop the mushrooms up and slide onto a bun. Not a cheese eater, just pile on bun and top with everything you love. 🙂

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