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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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Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons brown rice syrup
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon grated ginger
  • Freshly ground black pepper to taste
  • 4 large portobello mushrooms, stemmed

Instructions

  1. Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well.
  2. Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour.
  3. Prepare the grill.
  4. Pour the excess marinade off the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.

    Variation: During the last few minutes of grilling, brush the mushrooms with barbecue sauce.
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about the author

Del Sroufe

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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Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

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