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Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade you choose. You could serve these on whole-grain buns for a cookout, but for a wholesome, easy meal at home, serve them on a bed of grains with a salad.
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (9)
I don’t have a grill. Are there baking/broiling instructions?
What can I use to substitute for Brown Rice Syrup? (it’s not available in my small town)
Soak dried fruit in hot water or overnight in regular water. Dates are most common but any dried fruit will work. Then blend it up (you can put the soaking water according to how thin or thick you like it) and you have a paste there!
Do you scrape out the gills of the portobello mushrooms?
I never scrape it. Best stuff in it.
Yes, definitely
This is amazing!
Do you remove the stems from the mushrooms?
Yes. The ingredient list states “stemmed”, which means to remove the stems. 🙂