Meaty Portobello mushroom caps are seasoned with just salt and pepper and then grilled until tender and juicy. They're served on a bun with sautéed vegetables crisp baby bok coy, broccolini, and red bell peppers, and then served with a creamy, garlicky avocado mayonnaise. These monster burgers will be the star of your summer cookout, or anytime.
Grilled Portobello Mushroom Burgers [Vegan]
Ingredients You Need for Grilled Portobello Mushroom Burgers [Vegan]
For the Portobello Mushroom Burgers:
- 2 Portobello mushrooms, stem removed
- 2 burger buns
- 1 red bell pepper, sliced
- 1 bunch broccolini, remove about 1-inch from the stalks
- 3-4 baby bok choy
- 1 small shallot, chopped
- 1 clove of garlic, diced
- 2-4 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons coconut oil
- A splash of rice wine vinegar
- Salt and pepper, to taste
For the Avocado Mayo:
- 1/4-1/2 cup vegan mayonnaise
- 1/2 a ripe avocado
- 1 clove of garlic
- A splash of water and oil
- Salt and pepper, to taste
How to Prepare Grilled Portobello Mushroom Burgers [Vegan]
To Make the Burgers:
- Remove the stems from the mushrooms and wipe any excess dirt with a dry paper towel. Coat both sides of the mushrooms in olive oil, salt, and pepper.
- Grill on both sides until the mushrooms are tender, have wilted and are dark brown to black in color. Set aside in a bowl or on a paper towel to drain any excess moisture.
To Make the Vegetables:
- In a pan over medium heat, add coconut oil, shallot, and garlic. Cook for 2-3 minutes until the onion and garlic start to become translucent.
- Add the broccolini, bell pepper, sesame oil, salt, and pepper and cook for about 10 minutes, stirring occasionally until the peppers are tender. Add in the baby bok choy, and a splash of rice wine vinegar and cook for another 2-3 minutes until the leaves begin to wilt. Remove from the heat and set aside in a bowl.
To Make the Avocado Mayo:
- In a blender or food processor, combine the vegan mayo, avocado, garlic, splash of water and olive oil, salt and pepper.
To Assemble the Burgers:
- On the bottom and top half, add a layer of avocado mayo. Then add the broccolini, bell pepper, and baby bok choy. Add the portobello mushroom and additional layers of vegetables if desired.
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About The Author
Molly Ashworth
See My Recipes Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients.
Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.
Madison McKay
Yes!!!!