Perfect Portobello Burgers in 20 (Vegetarian, Vegan, Paleo, Whole 30)

Talking about personal foods choices sometimes feels like talking about religion. You've got food evangelists, extremists, purists, minimalists, healed + reborn, traditionalists, agnostics, relativists... and a lot of other "right" and "best" ways to eat.

There are some surprisingly strong opinions and good debates out there (right Paleo and Vegan friends?).

Fortunately, no matter what particular brand of diet we choose to eat, most of us can understand and agree that eating whole, unprocessed foods provided by Nature respects the health of our bodies and the Earth.

In our house, we love Portobello Burgers because they are super quick + easy, healthy, can be eaten like a burger, have actual substance, and, because mushrooms are a commonly accepted food across most diets...

THESE "BURGERS" WON'T START ANY FOOD FIGHTS IN YOUR KITCHEN OR BACKYARD BBQ. *

*unless you have kids, in which case exclusions definitely apply.  ;)  


Perfect Portobello Burgers in 20

Vegetarian, Vegan, Paleo, Whole 30

5 mins prep time
15 mins cook time

 

INGREDIENTS

  • PORTOBELLO MUSHROOM CAPS - 1 mushroom cap = 1 "burger"
  • AVOCADO OIL, BACON GREASE or BUTTER, approx 1 tsp per cap - please don't use olive oil or other delicate oils - this recipe bakes at too high a temp for oils with low smoke points
  • "BURGER" TOPPINGS, your favs - thin slices of onions, tomatoes, avocados, lettuce, sprouts, cheese, scallions, cilantro, maybe a little of my Naturally Ever After Mayo, etc

optional: 

  • BALSAMIC VINAIGRETTE, approx 1 tsp per cap 
  • SEA SALT + PEPPER, to taste

 

EQUIPMENT + SETUP

  • OVEN - Pre-heat to 400
  • CUTTING BOARD - I mean, I think the Greener Chef one is nice, hehe   ;)
  • SLICING KNIFE
  • BAKING SHEET (optionally with a WIRE RACK set on top) - the mushroom "burgers" can be set on top of a wire rack that's set on top of a baking sheet in the oven, which will help them cook more evenly and avoid getting soggy
  • TSP

helpful / optional:

  • OVEN-SAFE BOWL, SMALL - for melting fat in oven while preheating and/or so you can brush on liquid oil/fat
  • PASTRY BRUSH - helps brush on just enough, but not too much, oil/fat on each mushroom cap. I just use a standard silicone one

 

INSTRUCTIONS

 

  1. Pre-heat OVEN to 400 degrees. 
  2. Add TSPs of cooking FAT/OIL to small OVEN-SAFE BOWL, if using. Place in pre-heating oven to melt if not already liquid. 
  3. Thinly slice desired "BURGER" TOPPINGS.
  4. Set PORTOBELLO CAPS, gill side up, on BAKING SHEET, or wire rack set on top of baking sheet, if using.
  5. BRUSH the liquid OIL/FAT on PORTOBELLO CAPS. If using BALSAMIC, also drizzle on caps.
  6. Stack on TOPPINGS that you'd like softened up in oven (like onions, tomato, cheese, even avocado).
  7. Bake in OVEN for 15 mins, or until done to your liking.
  8. SALT + PEPPER, to taste, and add any additional "burger" toppings.

Enjoy!

Laura - Greener Chef

United States