Vegan Grilled Portobello Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Marinated portobello mushroom caps grilled and stacked on buns with pesto, grilled onions, and greens. Umami-rich and satisfying. A hearty vegan burger with restaurant-quality flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 whole portobello mushrooms
- ¼ cup balsamic vinegar
- 2 tablespoons tamari (or soy sauce or coconut aminos)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 2 teaspoons white or chickpea miso
- 1 teaspoon pure maple syrup
- 4 hamburger buns (I used gluten-free buns from Canyon Bakehouse)
- Vegan pesto
- Fresh arugula
- Heirloom tomato
- Grilled white onions
- Balsamic glaze
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1117mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 667mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.