



Skip the freezer burned vegan patties and enjoy these hearty, flavorful grilled portobello mushroom burgers at your next barbecue. If you aren’t the outdoorsy type, grill them up in the comfort of your own kitchen. Substitute a cast iron grill pan for the barbecue, but if you don’t have one just about any skillet type pan will do.

Grilled Portobello Mushroom Burger with Basil Aioli ★ ★ ★ ★ ★ 5 from 1 reviews Author: Well Vegan

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 minutes

Yield: 4 1 x Print Pin Description Adapted from http://www.barbecuebible.com Scale 1x 2x 3x Ingredients Vegan Aioli Ingredients 1 cup vegan mayonnaise

vegan mayonnaise 3 garlic cloves, put through a garlic press

garlic cloves, put through a garlic press 24 fresh basil leaves, thinly slivered

fresh basil leaves, thinly slivered 1 tbsp . lemon juice

. lemon juice salt

fresh ground pepper Portobello Burger Ingredients 4 large portobello mushrooms, wiped clean with dampened paper towels

large portobello mushrooms, wiped clean with dampened paper towels 3 tbsp . olive oil

. olive oil 3 tbsp . balsamic vinegar

. balsamic vinegar 1 tomato, cut crosswise into 1/2 -inch slices

tomato, cut crosswise into -inch slices 1 bunch arugula, washed and spun dry

bunch arugula, washed and spun dry 4 hamburger buns

hamburger buns salt

fresh ground pepper Instructions To make the basil aioli: Combine the vegan mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste. Alternatively, you could toss it all into a small food processor and pulse until well combined. For the portobello burgers: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps. Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper. Set up the grill for direct grilling and preheat to high. Arrange the portobello caps, rounded side down, grill until nicely browned and soft, about 3 to 6 minutes per side. Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, tomato slices, and arugula. Nutrition Serving Size: 4

Calories: 509

Sugar: 6

Sodium: 360

Fat: 47

Carbohydrates: 11

Fiber: 3

Protein: 5

Cholesterol: 0