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Portobello Bistro Burgers

Dish Type: "Burgers" and Seems-Like-Meats


  • 8 medium Portobello Caps
  • Canola Oil
  • 4 large Shallots, thinly sliced
  • 4 tbsp Vinegar Sherry Vinegar is best, but expensive)
  • Thyme, either 2 tsp dried or 2 tbsp fresh
  • 2 tbsp Vegan Worcestershire Sauce
  • 2 tbsp Dijon Mustard
  • 4 thick slices of rustic Whole-Wheat Bread, cut from a loaf
  • 1, 8.25oz can of Beets, drained and cut into sticks
  • 4 big handfuls Arugula (you can substitute baby spinach)
  • Salt and Pepper


Heat 2 tbsp of canola oil in a pan over medium-high heat, then add shallots, season with salt and pepper, and stir frequently.  After they are slightly brown, add 2 tbsp vinegar and cook for another minute.  Remove from heat.

Preheat your grill to high.  Mix thyme, Worcestershire, and dijon in a bowl, season with salt and pepper, then dip the top of each portobello cap into the mixture.  It has a lot of flavors, so you don’t need to really coat the mushrooms in it.  Place the mushrooms top-side down on the grill.  Grill for 3 minutes or until they are well-marked by the grill, flip and grill for another 3 minutes or so.  Just watch them carefully so they don’t burn.

Drizzle some oil on both sides of the bread and season with salt and pepper.  Grill for 1-2 minutes per side, again looking for marks but not letting them burn.

Wrap mushrooms and bread in foil and mix beets with arugula in a large bowl.  Add 2 tbsp canola, 2 tbsp vinegar, salt, and pepper, and toss to coat, adding goat cheese if using it.

Put the salad on plates, top each with bread, 2 mushrooms, and caramelized shallots.  Eat and pretend it’s a burger!

Read the blog post where this recipe originally appeared: Vegan Portobello Burgers Recipe

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