How do I prepare the Portobello mushrooms for grilling?

First, scrape the gills from the underside of the mushroom caps. Then, marinate them in a mixture of olive oil, vegan Worcestershire sauce, balsamic vinegar, minced garlic, kosher salt, and black pepper before grilling.

What makes the basil aioli distinctive in this burger?

The basil aioli is homemade by blending fresh basil leaves, garlic, lemon juice, and vegan mayonnaise, creating a vibrant, zesty, and creamy sauce that complements the grilled mushrooms.

How are the red bell peppers prepared for the burger?

The red bell peppers are roasted in the oven until their flesh softens and skin blackens. After cooling, they are peeled, seeded, and pulled into large chunks to add a sweet, smoky flavor.

Can I make this Portobello burger gluten-free?

Yes, to make this burger gluten-free, simply substitute the whole wheat hamburger buns or rolls with your preferred gluten-free hamburger buns.

What is the best way to store leftover components of this burger?

For optimal freshness, store any leftover grilled Portobello mushrooms, roasted red peppers, and basil aioli separately in airtight containers in the refrigerator.

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Portobello Burger With Basil Aioli
[Vegan]

LL By: Lisa Lotts

Author Bio

Lisa is a South Florida-based food blogger who derives inspiration from a diverse family food background,... Read More

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A hearty vegan Portobello burger piled high with grilled mushroom, roasted red bell pepper, grilled onion, melted vegan cheese, and a generous spread of basil aioli on a toasted bun.

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Mushroom Recipes

Portobello Burger With Basil Aioli [Vegan]

Dairy Free

Mushrooms, especially thick Portobello caps, make the perfect burger base. They have a meaty quality, a savoriness, and even a juiciness that makes them an excellent stand-in. This particular burger is topped with a rich basil aioli, some sweet bell peppers, red onions, and plenty of melty cheese. Dig in... Read More

Ingredients You Need for Portobello Burger With Basil Aioli [Vegan]

2 red bell peppers
6 Portobello mushroom caps, stemmed
1 red onion, sliced crosswise into 1/2-inch slices
1 cup shredded vegan cheese
3 garlic cloves, minced divided in half

For the Burgers:

1/4 cup olive oil
1 tablespoon vegan Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 whole wheat hamburger buns or rolls

For the Aioli:

1 cup vegan mayonnaise
1 cup fresh basil leaves
Remainder of garlic
1 tablespoon lemon juice

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How to Prepare Portobello Burger With Basil Aioli [Vegan]

Heat oven to 375°F. Place bell peppers on a baking sheet and roast for 30 minutes until flesh is softened and skin is blackened. Remove peppers from oven and place in a small glass bowl. Cover bowl tightly with cellophane. Let peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks and discard seeds and stems. Set aside.
While peppers cook, use a spoon to scrape the gills from the underside of the mushroom caps. Set aside.
In a small bowl, combine olive oil, Worcestershire, balsamic, garlic, salt, and pepper. Whisk to combine.
Now, make the aioli. In a blender or mini-prep food processor, add basil leaves, garlic, and a 3/4 cup of mayonnaise. Pulse until basil is incorporated into the sauce. Add a lemon and pulse again.
Scrape aioli into a small bowl, it may look curdled. Add the remainder of the mayonnaise and whisk briskly. The aioli should smooth right out.
Heat a grill to a medium-high heat – about 375-400°F. While the grill heats, brush mushroom caps and onion slices with marinade.
Grill mushroom caps and onion until flesh is softened and exterior begins to take on some grill marks. About 8-10 minutes.
Toast six buns on the grill for just a few minutes, until lightly browned.
Build burgers. Spread basil aioli on the top and bottom buns. Place mushrooms on the buns, dress with a sprinkle of cheese, a few onion rings and roasted red pepper and tomato.