portobello burgers

Go meatless with these Grilled Teriyaki Portobello Burgers! Juicy teriyaki glazed portobello mushrooms are topped with grilled onion and pineapple, extra teriyaki sauce and sprouts! Wrap this burger in butter lettuce leaves or bun of your choice with a smear of the most amazing honey wasabi mayo!

Grilled Teriyaki Portobello Burgers with Honey Wasabi Mayo

FOR THE WASABI MAYO:

mayonnaise (homemade or store-bought -- homemade mayo recipe can be found in the book)

honey

FOR THE TERIYAKI PORTOBELLO BURGERS:

teriyaki sauce

mushroom

pineapple

semi-thick slices of red onion

olive oil spray (mister)

butter lettuce leaves,

teriyaki sauce,

sprouts,

These 10-ingredient portobello burgers are the best mushroom burgers we've ever had! It’s the balsamic-herb marinade and homemade garlic aioli that sets them apart. Sure to please plant-based and meat eaters alike!

Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli

garlic ((to roast))

raw cashews

garlic, minced ((omit for less intense garlic flavor))

Tbsp avocado or olive oil

water ((or sub unsweetened almond milk

Salt + pepper ((to taste))

mushrooms

balsamic vinegar

Italian seasoning ((dried basil + oregano))

whole wheat hamburger buns ((ensure vegan-friendly

tomatoes,

Lettuce

Preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle with a little oil, sprinkle with sea salt, and loosely wrap in foil. Set directly on an oven rack and bake for 1 hour. Let cool before use. Note:&nbsp;To save time, you could buy roasted garlic, or sub the head of roasted garlic for 3-4 additional cloves raw garlic and proceed as instructed.

In the meantime, place cashews in a bowl and cover with just boiling water. Let sit uncovered for 1 hour. Then drain and rinse thoroughly.

While cashews are soaking, use a damp washcloth or paper towel to clean the mushrooms by wiping away any dirt and removing the stems. Place stem side up on a rimmed baking sheet or 9x13-inch baking dish.

To a small mixing bowl, add avocado oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper. Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade. Flip the mushrooms over and brush the other side, then flip back over to stem-side-up position. Set aside, uncovered at room temperature, to marinate (at least 30 minutes).

Add your drained, soaked cashews to a small blender. Take your roasted head of garlic and press out the softened garlic by squeezing from the base up until all of the garlic is extracted.

To the blender also add fresh garlic, avocado oil, water (or almond milk), and a pinch each salt and pepper. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more olive oil or water for creaminess or salt for saltiness. Transfer to a serving dish and set aside.

To caramelize onions, heat a large skillet over medium heat. Once hot, add 1-2 Tbsp avocado oil, the sliced onion, and a pinch of salt. Sauté, stirring frequently, until light golden brown and very soft (see photo). Remove from skillet and set aside.

Return the skillet to the stovetop (or heat a grill and lightly oil grilling surface). Once hot, add portobello mushrooms&nbsp;— only as many as will fit comfortably in the pan&nbsp;— and sauté for about 3-6 minutes on each side, or until the mushrooms are deep golden brown on the edges and softened/reduced in size (see photo). While cooking, brush with any leftover marinade for extra flavor.

At this time, prepare any serving items, such as browning hamburger buns on the skillet (or grill), slicing tomato, or chopping greens.

To serve, add a generous spoonful of garlic aioli to each bun and top with aioli, then tomato, lettuce (or greens), mushrooms, onions, and more aioli on top of the bun.&nbsp;

Enjoy immediately. Store leftover mushrooms separately in the refrigerator up to 2-3 days, though best when fresh. Aioli will keep in the refrigerator for 7-10 days.

https://www.youtube.com/watch?v=s_aYsYQHFsg

These 10-ingredient portobello burgers are the best mushroom burgers we've ever had! It’s the balsamic-herb marinade and homemade garlic aioli that sets them apart. Sure to please plant-based and meat eaters alike!

Full Recipe: https://minimalistbaker.com/balsamic-portobello-burgers-with-caramelized-onions-garlic-aioli/
 
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Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli | Minimalist Baker Recipes

These Easy Portobello Burgers are good with or without buns, and can be made on an indoor electric grill as well.

Easy Portobello Burgers

portobello caps (as many as needed (1 per serving))

teriyaki marinade (homemade or bottled; as needed for marinating)

whole-grain buns (or toasted English muffins)

onions

garlic (sautéed)

scallions (thinly sliced)

tomatoes (sliced)

baby greens (baby spinach or baby arugula)

salsa (store bought or homemade)

ketchup

mustard

sweet pickle relish

mayonnaise

Marinate Mushrooms

Stem the portabellas and wipe them clean. Pour the marinade of choice into a shallow container and arrange the portobello caps, underside down, in a single layer. Let stand for at least 15 minutes and up to an hour. Pour unused marinade back into a bottle for finishing the dish; you&#39;ll have enough left over to use for another occasion.

To Grill

To grill: Prepare grill. Grill the portobellos, underside down, for 4–5 minutes. Brush generously with more marinade, then flip and grill for 5 minutes longer or until charred to your liking.

To Cook

To cook in a skillet: Heat a shallow layer of marinade in the skillet. Cook the portobellos, underside down, for 4–5 minutes. Flip and cook for 5 minutes longer, or until browned to your liking. Add a small amount of additional marinade if needed to keep the skillet moist.

Assemble

Serve portobello caps on whole-grain buns with whatever other toppings you&#39;d like. You can place a variety of these toppings and condiments on the table, and let everyone fix their own sandwich!

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