It’s that time again…Happy Meat-Free Monday! As today is Memorial Day, many people have cookouts to celebrate. So I thought it would be a great idea to share this portabella mushroom burger recipe.
Portabella mushrooms are the “steaks” of the vegetarian/vegan world. They are so delish! A versatile dish, you can either eat them grilled, fried (which I often do) or even raw.
This marinade is a combination of one from nutritionist and blogger Gena Hamshaw published in VegNews (one of my fave magazines!) and one from Donna Meadows published in Vegetarian Times. For a more upscale meal, serve as is with a side of mashed potatoes (I could eat mashed potatoes every day). For a cookout, serve like a burger on a bun with your favorite fixings.
However you choose to eat them, enjoy and Happy Memorial Day!
Portabella Mushroom Burgers
4 portabella mushrooms, destemmed
1/3 cup olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
3 tablespoons soy sauce
1 clove garlic, chopped
1/2 teaspoon rosemary, dried
1/2 teaspoon black pepper
1. Destem portabella mushrooms with a fork or spoon, being careful to keep heads intact. Place in a large bowl.
2. In a separate bowl, combine all of the ingredients. Then pour marinade over mushrooms. Let the marinade sit for 1-2 hours.
3. Preheat grill. Remove mushrooms from marinade and discard liquid. Grill mushrooms 5 minutes on each side or until browned.
4. Either serve as is or on buns with favorite toppings.