Vegan Portobello Mushroom Burgers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom caps marinated in balsamic and soy, stuffed with vegan mozzarella, then breaded and baked until crispy. Meaty and umami-rich, served as a burger with fresh herbs and tomato. A satisfying vegan sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce ( or tamari)
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 2 tsp vegan worcestershire sauce
- 1/4 cup breadcrumbs
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic
- 1/4 tsp salt
- 2 tsp nutritional yeast (, optional)
- 1/2 cup raw cashews (,preferably soaked in water for a few hours and drained, use macadamia nuts to make cashew-free)
- 1 cup + 2 tbsp water
- 2 tsp extra virgin olive oil
- 1 small garlic clove
- 3/4 tsp salt
- 1 teaspoon fresh lemon juice
- a pinch of onion powder
- 1/2 tsp miso
- 1 tsp flour ((rice flour or 2 tsp potato starch for glutenfree))
- 3 Burger buns
- 3 large Portobello caps
- spinach or greens
- sliced tomato
- fresh herbs
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1599mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 942mg
- Calcium
- 156mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1599MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.