Grilled Portobello Mushroom Burgers [Vegan]

Here is tomorrow's dinner hopefully this will be save worthy! It sure sounds delicious.

Grilled Portobello Mushroom Burgers [Vegan]

Meaty Portobello mushroom caps are seasoned with just salt and pepper and then grilled until tender and juicy. They're served on a bun with sautéed vegetables crisp baby bok coy, broccolini, and red bell peppers, and then served with a creamy, garlicky avocado mayonnaise. These monster burgers will be the star of your summer cookout, or anytime.

THIS RECIPE IS :

Dairy FreeVegan

INGREDIENTS

FOR THE PORTOBELLO MUSHROOM BURGERS:

·         2 Portobello mushrooms, stem removed

·         2 burger buns

·         1 red bell pepper, sliced

·         1 bunch broccolini, remove about 1-inch from the stalks

·         3-4 baby bok choy

·         1 small shallot, chopped

·         1 clove of garlic, diced

·         2-4 tablespoons olive oil

·         1 tablespoon sesame oil

·         2 tablespoons coconut oil

·         A splash of rice wine vinegar

·         Salt and pepper, to taste

FOR THE AVOCADO MAYO:

·         1/4-1/2 cup vegan mayonnaise

·         1/2 a ripe avocado

·         1 clove of garlic

·         A splash of water and oil

·         Salt and pepper, to taste

PREPARATION

TO MAKE THE BURGERS:

1.    Remove the stems from the mushrooms and wipe any excess dirt with a dry paper towel. Coat both sides of the mushrooms in olive oil, salt, and pepper.

2.    Grill on both sides until the mushrooms are tender, have wilted and are dark brown to black in color. Set aside in a bowl or on a paper towel to drain any excess moisture.

TO MAKE THE VEGETABLES:

1.    In a pan over medium heat, add coconut oil, shallot, and garlic. Cook for 2-3 minutes until the onion and garlic start to become translucent.

2.    Add the broccolini, bell pepper, sesame oil, salt, and pepper and cook for about 10 minutes, stirring occasionally until the peppers are tender. Add in the baby bok choy, and a splash of rice wine vinegar and cook for another 2-3 minutes until the leaves begin to wilt. Remove from the heat and set aside in a bowl.

TO MAKE THE AVOCADO MAYO:

1.    In a blender or food processor, combine the vegan mayo, avocado, garlic, splash of water and olive oil, salt and pepper.

TO ASSEMBLE THE BURGERS:
1.    On the bottom and top half, add a layer of avocado mayo. Then add the broccolini, bell pepper, and baby bok choy. Add the portobello mushroom and additional layers of vegetables if desired.

AUTHOR & RECIPE DETAILS

Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.