Portobello Mushroom Burger
Marinated Portobello mushroom that’s imbued with white wine vinegar, minced garlic, sriracha sauce, Dijon mustard, olive oil, and minced garlic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
To marinade the Portobello Mushroom Burger:
- 2 Portobello Mushroom stems and gills removed and discard.
- 1 tbsp. white wine vinegar
- ¼ cup extra virgin olive oil
- 2 garlic cloves
- 1 tbsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. ground pepper
- ¼ tsp. sriracha sauce
For the Greek Dressing:
- 2 tbsp. olive oil
- 1 tbsp. lime juice or lemon juice
- 1 tsp. white wine vinegar
- Pinch salt and pepper about ¼ tsp. each
- 1 tsp. dry oregano leaves
Using a small bowl, add the white wine vinegar, extra virgin olive oil, garlic cloves, Dijon mustard, salt, ground pepper, sriracha sauce. Mix well with a fork.
Using a wet paper towel, remove all the dirt from the mushroom including the gills.
Marinate the burger and set aside in a baking dish for 5-10 minutes.
Meanwhile, make the Greek dressing. In a small bowl, mix together olive oil, lime juice or lemon juice, white wine vinegar, Pinch salt and pepper (about ¼ tsp. each), and dry oregano leaves. I did not add garlic as it is already included in the marinade.
Step-By-Step Photo Guide
Mix together the ingredients for the marinade. Set aside.
Clean the mushrooms with a wet paper towel and remove gills and dirt. Set aside on a plate.
Using a pastry brush, brush the marinade over the mushroom on all sides. Set aside to marinate.
Make the Greek dressing using the ingredients listed above in the ingredient section under Greek Dressing.
Cut your toppings, I used red onions and tomatoes.
Bake the Portobello Mushroom Burger for 20 minutes. Add the pepper jack cheese in the last few seconds over the burger to melt the cheese.
Grill or toast your burger bun, and add all the toppings. Finish by drizzling a spoonful of the dressing over the burger. Serve the additional dressing on the side with the burger. Enjoy.
Portobello Mushroom Burger Tip:
- Melt the cheese in the last couple seconds of baking
- Using Pepper Jack cheese and or Greek dressing vinaigrette will take the burger to another level
- Using red cabbage will provide some crunch to the burger
Serving: 2g | Calories: 391kcal | Carbohydrates: 4g | Protein: 1g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 89mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 0.5mg