PS or PP Portobello Mushroom Burger Recipe
Chef: Kim Murphy, Simply Plant Based Kitchen
Makes: 4 servings
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min
INGREDIENTS
Mushrooms
4 Portobello mushrooms
¼ c balsamic vinegar
1 T Bragg’s Liquid Aminos (or low sodium soy sauce)
1 t garlic powder
1 t dried oregano
1 t dried basil
4 whole grain, no oil buns
Toppings
Red Onions
Lettuce
Tomato
Avocado slices
Jalapeno slices
Spicy mustard
DIRECTIONS
Pop the stem out of each of the portobello mushrooms. I leave the gills in, but some people like to scrape them out. It is just a personal preference. The stems are tough, so you will want to remove those.
Place all the mushrooms, balsamic vinegar, Bragg’s Liquid Aminos, and spices in a gallon storage bag and shake/rotate to cover all the mushroom with the marinade. Place the bag in the refrigerator and let marinate for at least 20 min. If you have the time, 4-6 hrs is even better. You can marinate for up to 24 hrs.
Place mushrooms on a grill topside down, and grill over medium high heat for 7- 10 min (Reserve the marinade from the storage bag.) Then, flip, baste with remaining marinade and cook for another 7-10 min or until the mushrooms have released most of their liquid.
Serve on whole grain buns with your favorite toppings!
Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.
