We just moved into our new house and one of my top priorities was dusting off the grill for summer. Being super pregnant, I wanted to get as settled as possible before Milo’s baby brother or sister arrived. Not to mention, we’re entering the prime months for cooking and eating outside. I didn’t want to waste a minute of it! I’m planning on eating lots of grilled veggies this summer, most of which don’t really call for a recipe. These Vegan Portobello Mushroom Burgers with Smoked Provolone, however, deserve a little extra attention.
Mushroom haters, hear me out. This Grilled Vegan Portobello Mushroom Burger will blow all of your fears about eating fungi right out the window. First, portobello mushrooms are marinated in a savory bath of olive oil, balsamic vinegar, and garlic. Once the porous mushrooms soak up all that delicious flavor, plop them on a hot grill to get juicy and tender. Just before you take them off, add a generous scoop of our Smoked Provolone Cheeze Spread to the tops and let it get nice and melty. The toppings are up to you, but I’m partial to spinach, tomato, and avocado. I typically add a smear of vegan mayo to the bun if I have it in my fridge.
If you don’t have a grill, don’t sweat it. You can cook the portobello mushrooms in a cast iron skillet on your stove. And just like that, dinner is served. To make these vegan portobello burgers gluten free, use your favorite gluten free hamburger buns or wrap everything up in a big piece of lettuce. Or, skip the wrap all together and serve your cheesy grilled mushrooms atop a pile of greens and/or grains. Let us know what you thought of this Grilled Vegan Portobello Mushroom Burger Recipe by tagging @plant_perks on Instagram!
Grilled Vegan Portobello Mushroom Burger Recipe
with Smoked Provolone Vegan Cheese
- 2 portobello mushroom caps
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon Italian seasonings
- ¼ teaspoon salt
- Few twists of black pepper
- ¼ cup Plant Perks Smoked Provolone Cheeze Spread
- 2 ciabatta rolls
- Vegan mayo
- Baby spinach
- Sliced tomato
- Sliced avocado
- Preheat your grill to medium-high heat. Remove the stems from the mushrooms and wipe the caps clean with a damp cloth. Place the mushroom caps in a shallow dish.
- Combine the olive oil, balsamic vinegar, garlic, Italian seasonings, salt, and black pepper in a small bowl. Pour the marinade over the mushroom caps and allow the flavors to infuse for at least 15 minutes.
- Transfer the mushroom caps to the grill (or cast iron skillet) and cook for 6 to 8 minutes on each side, or until tender. In the last two minutes of cooking, add a scoop of Smoked Provolone Cheeze Spread to the top of each mushroom. When the cheeze has melted, remove the mushrooms from the grill.
- Split open the ciabatta roll and spread the bottom half of each roll with some vegan mayo. Place the baby spinach on the ciabatta roll, followed by the tomato slices. Carefully slide on the portobello mushrooms and top with avocado slices. Sandwich with the other half of the roll and serve.