Not only are these vegetarian Portobello mushrooms burgers a beautiful dish but they are also delish! The Asian flavors blend well with the meaty flavor of the mushroom and provides a perfect alternative to the high fat/high calorie hamburger. Shave off the calories and boost the fiber and nutrition with this swap and feel good about sinking your teeth into this delicious veggie burger!
- 4 portobello mushroom caps, stems removed
- 1 avocado, sliced
- ½ cup sprouts
- 4 wheat buns
- 4 T vegenaise or mayo
- ¼ cup tamari or soy sauce
- 1 T sesame oil
- 1 T honey
- 2 T Betsy’s Best Gourmet Peanut with Cinnamon
- 1 T rice vinegar
- 2 garlic cloves, minced
(Reserve 2 T of marinade to mix with vegenaise for topping the burger)
Wash your portobello mushroom caps and remove the stems. Place all of the teriyaki marinade ingredients into a mixing bowl. Whisk together until blended. Remove 2 T of marinade and mix in a small bowl with the mayo. Set aside.
Place mushrooms in a ziplock bag and pour marinade over mushrooms and allow to marinade from 30 min – 2 hrs. When ready to cook turn on your grill or grill pan on medium-high. Place your mushroom caps on the grill with the gill side down. Let them cook for about 4 minutes on the gill side down. Then flip them and let them cook for another 4 minutes on the other side. The mushroom caps are ready when the middle is tender enough for a fork to go through and the juices come out. When mushrooms are ready, take off the grill and set aside to cool. When ready to eat place mushroom on bun and garnish with mayo, sliced avocado and sprouts. Serve and enjoy!