Thanks Eating Well for the inspiration and TJs for the amazing buns! I sprinkled a little steak seasoning on the shrooms it was so good!
- 4 portobello mushrooms, cleaned and gills scraped out
- 4 high quality buns
- 8 tomato slices (2 tomatoes)
- 1/2 red onion sliced thin
- 8 lettuce leaves
- 2 avocados, sliced thin
- 4 slices of cheese
- 8 pickle slices
- Olive oil spray
- Steak seasoning or steak sauce
Prepare grill to medium high.
Spray mushroom will Olive oil and season generously. Grill for 5 – 8 minutes per side until cooked through.
Toast buns lightly.
Assembly your burger and enjoy!
This is so good! Perfect for a weeknight dinner or lunch.
- Daikon, julienned
- 1 carrot, julienned
- 1/2 English cucumber, julienned
- 1/2 c rice wine vinegar
Combine in a bowl and set aside.
Red Curry Roasted Portobellos
- 1 c coconut milk
- 1 tbsp lime juice
- 2 tbsp Thai Red Curry Paste
- 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick
Preheat over to 425
Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.
Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.
This is a quick and easy dinner that is oh so tasty!
- Trader Joe’s Red Pepper Spread with Eggplant and Garlic
- 4 portobello mushrooms, cleaned and gills scraped
- Vegan mozzarella cheese
- Nut ricotta
Preheat oven to 425. Line a pan with parchment paper, spray with olive oil. Spray caps with olive oil and bake for 15 minutes.
Let mushrooms cook for a few minutes. Spread a couple tbsp into the class then top with ricotta and a little mozzarella.
Bake for 5 minutes until the cheese is melted and bubbly.
Serves 2 – 4.
Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!
1 lb portobello, sliced thin
- Butter lettuce leaves or taco shells
- Roasted pumpkin seeds
- Avocado, sliced thin
In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.
Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.
Serve with lettuce leaves, avocado and salsa.
This is a hard one to take a pic of, mostly because I did not want to cut it in half. This is a one pan meal – I used Gina skillet to cook everything up. It’s vegan too!!
- 1/2 c veggie broth
- 1/4 c Tamari or soy sauce
- 1 tsp garlic powder
- 2 tbsp balsamic
- 4 portobello mushrooms, cleaned and sliced
- 1 jar red roasted red peppers, sliced
- 1 onion, sliced thin
- Smoked paprika
- Pea sprouts
- 1 head of romaine, chopped
- 1/2 c vegan mayo
- 4 tbsp basil chopped
Combine the veggie broth, tamari or soy sauce, garlic powder and vinegar in a bowl, add mushrooms and toss to coat. Let marinade for 30 min – 8 hours.
Combine mayo and basil, keep chilled till read.
Add 1/4 c marinade to a large skillet over medium heat, add onions and peppers and cook until soft. Push to the side of the pan and add mushrooms and 1/2 the marinade, salt and paprika, increase heat to medium high and cook, stirring occasionally until liquid is evaporated. Add more marinade if needed, it will take about 15 min to cook the mushroom.
Spread mayo on a tortilla, top with onion mixture, lettuce, sprouts and mushroom. Wrap and serve.