Ingredients
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4 large portobello mushroom caps
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1/4 cup balsamic vinegar
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 Salt and black pepper to taste
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4 gluten-free burger buns
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1 cup fresh basil leaves
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1 cup fresh spinach leaves
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1 cup vegan mozzarella cheese, shredded (optional)
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1 cup tomato sauce
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1 Vegan pesto sauce for topping (optional)
Directions
To assemble each Vegan Italian Portobello Mushroom Burger, start with the bottom half of a toasted bun. Layer fresh basil leaves and spinach leaves, followed by a grilled portobello mushroom cap. If desired, sprinkle vegan mozzarella cheese on top of the mushroom.
Spoon tomato sauce over the mushroom, and if you like, add a dollop of vegan pesto sauce for extra flavor. Finally, complete your burger with the top bun. Serve warm and enjoy the taste of Italy in every bite!
Customize your burger with additional toppings like roasted red peppers, sliced black olives, or artichoke hearts to add even more Italian flair. Enjoy!
Steps
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1
Done
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In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper. |
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2
Done
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Place the portobello mushroom caps in a large zip-top bag and pour the marinade over them. Seal the bag and gently massage the mushrooms to ensure they are well coated. Allow them to marinate for at least 30 minutes, turning occasionally. |
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3
Done
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Preheat your grill or grill pan over medium-high heat. |
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4
Done
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Grill the marinated portobello mushrooms for about 3-4 minutes on each side or until they are tender and have grill marks. Brush them with any remaining marinade while grilling. |
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5
Done
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While grilling the mushrooms, lightly toast the gluten-free burger buns on the grill for about 1-2 minutes until they are warm and have grill marks. |
