Description
This oven-baked Portobello Mushroom Burger is loaded with healthy veggies and full of bold umami flavor! It’s perfect for busy weeknight dinners and vegan-adaptable.
Ingredients
- 2 extra large portobello mushrooms, stems removed
- 1–2 teaspoons olive oil (or use spray olive oil)
- salt and pepper to taste
- 1 red onion (either make pickled red onions or roast sliced onions with the mushrooms)
- Optional cheese: provolone, cambozola, sharp cheddar, smoked mozzarella, or vegan cheese
- 1 avocado, sliced
- 1 tomato, sliced
- Handful arugula or other greens or microgreens
- 2 brioche buns or whole wheat buns
Chipotle Mayo (quick cheater version below)
- 3 tablespoons mayo (or vegan mayo)
- 1/2 teaspoon red wine vinegar (or apple cider)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon chipotle powder ( or chili powder)
- pinch salt
Instructions
- Preheat oven to 400F
- Brush mushrooms clean (do not wet or wash) with a brush or dry sponge and carefully remove stems. Brush or spray with olive oil and generously season with salt and fresh black pepper on both sides. Place on a sheet pan, gill-side down. Bake for 10 minutes (if they are extra large, add a few more minutes) then turn them over. Cook 5-7 minutes, and add cheese to the gill side if using, letting it melt for the final few minutes.
- Make the quick pickled onions and Chipotle Mayo- whisking everything in a small bowl.
- When ready to assemble- toast the buns. You can do this in a toaster, or on a skillet with a little olive oil.
- Assemble the burgers: Spread the buns (top and bottom) with the Chipotle Mayo, place the portobello mushroom on the buns, add sliced tomato (season with salt and pepper), add avocado, (season with salt and pepper), top arugula and pickled onions. Top with the top bun.
- Serve immediately!
Notes
Leftover roasted portobello mushrooms can be kept in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or microwave.
Make ahead: Chipotle mayo and pickled onions can both be prepped ahead.
Roasted onions: Instead of pickled onions, you can slice a red onion into thin rings, brush with olive oil and season with salt and pepper and roast along side the mushrooms, tossing halfway through.
Grill or air fry: The portobello mushrooms can also be grilled over medium heat (or use a grill pan on the stovetop) until tender, or cooked in an air fryer: 390F for 5 minutes, flip, continue cooking 3-5 minutes depending on how big they are.
Cheese: At our restaurant, we used cambozola cheese (super tasty) but I’ve also been loving provolone! Both add good umami flavor.
Nutrition
- Serving Size: One burger, no cheese with vegan mayo
- Calories: 457
- Sugar: 10.7 g
- Sodium: 1482.4 mg
- Fat: 26.8 g
- Saturated Fat: 3.8 g
- Carbohydrates: 47.4 g
- Fiber: 14.6 g
- Protein: 6 g
- Cholesterol: 10.4 mg