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Vegan Grilled Portobello Burgers

Vegan Grilled Portobello Burgers

Cooking Time

Preparation Time : 45

Cook Time : 15

Total Time : 60


Serves 4

  • 1/4 Cup Canola Oil (or Vegetable Oil)

  • 1/4 Cup Balsamic Vinegar

  • 2 Tablespoons Dry White Vermouth

  • 2 Teaspoons Garlic Powder

  • 2 Teaspoons Onion Powder

  • 1 Teaspoon Old Bay Seasoning

  • 2 Teaspoons Low-Sodium Soy Sauce

  • 1/2 Teaspoons Tobacco Sauce (Optional)

  • 2 JalapeƱo Peppers, Finely Chopped (Optional)

  • 2 Anaheim Peppers (Seeded and each carved into 2 wedges)

  • 8 Portobello Mushrooms (scrape out gills)

  • 2-3 Chopped Fresh Tarragon Leaves


  • 01

    Whisk the oil with the vinegar, vermouth, garlic powder, onion powder, Old Bay Seasoning, soy sauce, Tabasco sauce, jalapeƱos, and 1/2 teaspoonful of the pepper in a large bowl. Add the pepper wedges and mushrooms and toss to coat thoroughly. Marinate at room temperature for 45 minutes.

  • 02

    Lightly oil the grates, if necessary, and heat the grill to medium. Grill the pepper wedges, skin side down, until blackened, about 10 minutes, turning after 5 minutes to create crisscross grill marks. Set aside until cool enough to handle, then rub off the skins with a paper towel.

  • 03

    Meanwhile, grill the mushrooms, covered, until tender, about 8 minutes, turning once after about 6 minutes. Remove from the heat and set aside.

  • 04

    Stir the tarragon into the vegan mayonnaise in a small bowl. Generously spread on the inside of each burger bun. Place 1 pepper wedge and 2 grilled mushrooms on the bottom half of each burger bun and top with a lettuce leaf and one slice each of tomato and onion. Close the burgers and serve promptly.



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