These easy vegan mushroom burgers are rich, “meaty,” and oh-so-satisfying. Just add your favorite vegan cheese, lettuce, onion, guacamole, and a bun for the perfect vegan burger!
Vegan Mushroom Burgers
Is it just me, or is there something extra satisfying about eating a meal with your hands? It just feels heartier. The messier, the better.
When the mood strikes, my go-to recipe has to be these easy vegan mushroom burgers! I just marinate the mushroom caps for about 15 minutes, throw them on the grill, and voila. Glorious, plant-based messiness awaits.
Of course, I like to add to the mess by stacking lettuce, onion, guacamole, and my favorite vegan gouda cheese on a fluffy burger bun. That is my definition of a cheeseburger in paradise.
And the portobello mushroom caps make the perfect patties. They have a naturally rich and earthy flavor only gets better after marinating, trust me. Plus, you can’t beat that texture when you want something “meaty,” without the meat!
So the next time you’re craving some hand-held comfort, why not treat yourself to this easy vegan burger recipe? Feel free to add toppings like sliced pickles, tomatoes, mustard, or whatever else you need for your perfect stack!
The Benefits Of A Mushroom Burger
You may have noticed that there are way more vegan burgers on the market these days than there used to be. Which, for the record, is awesome! I love seeing alternative ways of eating becoming more accessible.
However, it’s no secret that vegan burger alternatives are highly-processed foods. That’s the only way to imitate real meat as closely as possible.
Personally, I try to limit my intake of processed foods. It’s a personal choice, because that’s how my body feels best. But that’s why I prefer to sink my teeth into whole food options like my vegan portobello mushroom burgers!
Plus, portobellos are a nutritional powerhouse. They’re a good source of vitamins, antioxidants, fiber, potassium, and more. I’ll take those benefits all day long over a processed patty.
Is It OK To Eat The Gills Of A Portobello Mushroom?
If you’re new to cooking with portobellos, you may be wondering about those strange looking gills on the undersides of the cap. But don’t worry, they are totally okay to eat!
There’s no need to bother trying to remove them. Once you grill your mushroom cap and stack it on your burger, you won’t notice them at all.
In fact, the only time you may want to remove the gills is if you’re making stuffed mushrooms. This will leave more room for the filling, so it probably makes sense. Otherwise, you can leave them be.
How To Prep Portobello Mushrooms
The great thing about mushrooms is that they don’t require much prep. I love how simple it is to cook with them.
For portobellos, you may want to rub the caps with a paper or cloth towel. This will remove any excess dirt.
Next, since we’re only cooking the caps, you can break off the stems. I like to save mine to use in a vegetable stock, or you can slice them thin and use them in any recipe that calls for mushrooms.
After that, you’re all set! Whip up your marinade, add the caps, and you’re all good on the prep.
How To Make Vegan Mushroom Burgers
In a shallow bowl or casserole dish, combine the balsamic vinegar, coconut aminos sauce, basil, minced garlic, and salt and pepper to taste.
Place the mushroom caps in the mixture and toss to coat well. Let soak for 15 minutes, turning every so often.
Spray or grease an indoor or outdoor grill.
Cook the mushroom caps for 5-8 minutes, alternating sides, until tender.
Add the lettuce and tomato to the bottom of a bun. Place the grilled mushroom on top, followed by the vegan gouda cheese. Place a ring of onion on top of that.
Spread some of the guacamole on the top part of the bun and place it on top of the burger to serve.
Other Vegan Recipes That You Might Like
- 4 gluten free hamburger buns
- 4 portobello mushroom caps
- ¼ cup Balsamic vinegar
- 2 tablespoons coconut aminos sauce (or No Soy Sauce)
- 2 teaspoons minced garlic
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 slices vegan and gluten free gouda cheese
- Onion slices
- ½ cup guacamole
- In a shallow bowl or casserole dish, combine the balsamic vinegar, coconut aminos sauce, basil, minced garlic, and salt and pepper to taste.
- Place the mushroom caps in the mixture and toss to coat well. Let soak for 15 minutes, turning every so often.
- Spray or grease an indoor or outdoor grill.
- Cook the mushroom caps for 5-8 minutes, alternating sides, until tender.
- Add the lettuce and tomato to the bottom of a bun. Place the grilled mushroom on top, followed by the vegan gouda cheese. Place a ring of onion on top of that.
- Spread some of the guacamole on the top part of the bun and place it on top of the burger to serve.
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Amount Per Serving: Calories: 299Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 864mgCarbohydrates: 50gFiber: 8gSugar: 11gProtein: 7g
Nutrition is calculated using a third party plug-in. It is best to always validate!