Easy Portobello Burgers
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Tasty Portobello Mushroom Burgers

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Tasty Portobello Mushroom Burgers for perfect for Meatless Monday, or any day of the week. There is absolutely no reason to save it just for Mondays…

I wasn’t expecting to like these mushroom burgers because I have tried grilling Portobello mushrooms and just didn’t have good luck. Maybe I gave up too soon. I probably wasn’t seasoning them well. None of that matters anymore because we now have this delicious and easy recipe from the book, the Engine 2 Diet. I am not exaggerating when I say that every single recipe I’ve tried from this book so far has been great. Even my husband likes the recipes in this book.

This photo shows a Portobello mushroom sandwich using gluten-free bread from Schar.

 

If you count weight watcher points, you will be happy to know there is just 1 point per Portobello Mushroom. So you only need to add on your bun or bread. The only other points might be from hummus; store-bought has 1 point per Tbsp.

 

These mushrooms are seasoned and oven-ready!

 

Portobello mushrooms are a great source of protein; they are balanced food with a fair amount of fiber.  They also are a great source of copper and riboflavin and contain more potassium than a banana.

I have made just a few changes to the original recipe, Portobello Mushroom Burgers.

 

 

To Make These Tasty Portobello Mushroom Burgers You Will Need: 

  •  Soy Sauce, I use gluten-free soy sauce, Bragg’s Liquid Aminos, or Coconut Aminos.
  • Worcestershire sauce ~ corn-free if needed
  • Cracked pepper
  • Red onion, sliced thin (don’t chop)sandwich rolls of your choice (gluten-free if needed)
  • Dijon Mustard (both Dijon and Honey Mustard are good)
  • Hummus, I made my own Fat Free Hummus.
  • Fresh spinach or lettuce
  • Tomato slices

**Please Note:
Worcestershire sauce ~ Lea & Perrins Worcestershire Sauce is gluten, peanut, soy, tree nut, dairy, shellfish, and egg-free. Annie’s Worcestershire Sauce contains soy, cornstarch, and wheat.

 

To make a corn-free and allergy-friendly substitute for Worcestershire sauce, try this recipe:

Worcestershire Sauce From Scratch:

3/4 tsp onion powder
1/4 tsp chili powder ~ rounded or add an extra pinch
1/4 tsp ground cloves ~ rounded or add an extra pinch
1 clove garlic, grated
3/4 cup apple cider vinegar
3 tbsp fish sauce ~ Red Boat Fish Sauce is shellfish-free
3 tbsp honey or agave syrup
1 tbsp plus 1 tsp molasses
2 tsp tamarind paste

Whisk ingredients together and store in an airtight container in the refrigerator for up to 2 months.

Tasty Portobello Mushroom Burgers  

A quick and easy heart-healthy Meatless Monday dinner idea.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, corn-free, dairy-free, easy recipe, egg-free, gluten-free, mushroom burger, Portobello burger, vegan
Servings: 4 Servings
Calories: 149kcal
Author: Mary Krick

Ingredients

  • 4 Portobello mushrooms rinsed and dried off
  • Soy Sauce I use gluten-free soy sauce, Bragg's Liquid Aminos, or Coconut Aminos
  • Worcestershire sauce Corn-free if needed; see post
  • Cracked pepper
  • 1 large red onion sliced thin (don't chop)
  • 4 buns or sandwich rolls of your choice gluten-free if needed
  • Dijon Mustard both Dijon and Honey Mustard are good
  • Hummus I made my own Fat Free Hummus.
  • Fresh spinach or lettuce
  • Tomato slices

Instructions

  • Preheat oven to 450. Lightly spray a glass baking dish or casserole type dish with a non-stick spray.
  • Remove stems from mushrooms (don't throw them away) and place mushroom caps in the baking dish so that you are looking at the underneath side.
  • Sprinkle each mushroom with soy sauce and Worcestershire, about 2-3 Tbsp (more if you like.) I just shake it over the mushrooms until the caps are holding the liquid. Season with pepper, several grinds over each. Replace stems back into the mushroom caps.
  • Bake for 15 minutes, less for a smaller sized mushroom. (some are huge)
  • Sauté the sliced onion in a hot skillet for about 5 minutes. Set aside.
  • Toast buns if preferred. Top one side of the bun with Dijon, and the other side with hummus. Then add tomatoes, cooked onions, and fresh spinach. When mushrooms are finished baking remove the stem and add the mushroom to your sandwich. You can eat the stem if you like. Close the bun and bite into an amazing combination of flavors!
  • Serve with some gluten-free seasoned fries or a salad. You will be surprised how filling this is!

Notes

4 WW points plus per serving

Nutrition

Serving: 1Serving | Calories: 149kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 401mg | Fiber: 2g | Sugar: 6g | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg

 

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Tasty Portobello Mushroom Burger

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