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The beauty of vegan portobello mushroom burgers is that you can have a vegan burger without having to make a patty. Portobello mushrooms are “meaty,” and the texture holds up amazingly in a burger. Pair with your favorite burger toppings and fries for a delicious vegan replacement.
Ingredients
- extra-virgin olive oil: 1 cup (none)
- garlic powder: 1 tsp (none)
- mustard powder: 0.5 tsp (none)
- vegan Worcestershire sauce or low-sodium soy sauce: 1 Tbsp (none)
- cayenne pepper: 0 tsp (none, Dash)
- large portobello mushrooms: 4 piece (stems and gills removed)
- Salt: 0 tsp (none)
- Freshly ground black pepper: 0 tsp (none)
Metric Conversion
Stages of cooking
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Preheat the oven to 375°F.
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In a medium bowl, whisk together the olive oil, garlic powder, mustard powder, Worcestershire sauce, and cayenne.
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Dip the mushroom caps in the mixture and place them stem-side down on a baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, or until softened.
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Add your desired toppings and serve.
