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Portobello Mushroom Burgers with Chipotle Mayonnaise

Who needs beef? This burger is the bomb.

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Servings
1 burger
Calories Cholesterol Sat Fat Carbs
399 0mg 2g 29g
Recipe Footprint (for Recipe's Default # of Servings)
54.8 Water saved (gallons) [animal consumption only]
115.1 Manure (pounds) not deposited into the environment
164.0 Grains / feed (pounds) not consumed by animals
282.1 Methane (gallons) not created by animals
3451.4 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Ingredients
  • 2 Portobello mushrooms (washed, gilled and patted dry)
  • 2 hamburger buns
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp worcestershire sauce (vegan)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove (minced)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp basil (dried)
  • 1/4 tsp rosemary (dried)
  • 1/4 tsp sage (dried)
  • 1/4 C mayonnaise (eggless)
  • 1 tsp chipotle chiles in adobo sauce
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Ingredients
  • 2 Portobello mushrooms (washed, gilled and patted dry)
  • 2 hamburger buns
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp worcestershire sauce (vegan)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove (minced)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp basil (dried)
  • 1/4 tsp rosemary (dried)
  • 1/4 tsp sage (dried)
  • 1/4 C mayonnaise (eggless)
  • 1 tsp chipotle chiles in adobo sauce
Servings
1 burger
Calories Cholesterol Sat Fat Carbs
399 0mg 2g 29g
Recipe Footprint (for Recipe's Default # of Servings)
54.8 Water saved (gallons) [animal consumption only]
115.1 Manure (pounds) not deposited into the environment
164.0 Grains / feed (pounds) not consumed by animals
282.1 Methane (gallons) not created by animals
3451.4 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a shallow dish or pan, combine the olive oil, vinegar, Worcestershire sauce, salt, pepper, garlic, and other seasonings for the marinade.
    In a shallow dish or pan, combine the olive oil, vinegar, Worcestershire sauce, salt, pepper, garlic, and other seasonings for the marinade.
  2. Add the mushroom caps to the marinade; pour the marinade on top of the mushrooms and allow to sit at room temperature for at least 30 minutes.
    Add the mushroom caps to the marinade; pour the marinade on top of the mushrooms and allow to sit at room temperature for at least 30 minutes.
  3. On a heated grill or in a large saute pan (brushed / coated with olive oil), add the marinated mushroom caps and cook for approximately 5 minutes on each side, brushing with the extra marinade.
    On a heated grill or in a large saute pan (brushed / coated with olive oil), add the marinated mushroom caps and cook for approximately 5 minutes on each side, brushing with the extra marinade.
  4. Prepare the chipotle mayonnaise by mixing the eggless mayonnaise and chipotle chiles / adobo sauce in a small bowl.
    Prepare the chipotle mayonnaise by mixing the eggless mayonnaise and chipotle chiles / adobo sauce in a small bowl.
  5. Spread 2 tablespoons of the mayo onto the toasted buns.
    Spread 2 tablespoons of the mayo onto the toasted buns.
Recipe Notes

Assemble the burger with cheese, red onion, tomato, avocado, lettuce or other toppings, as desired.

Store any uncooked / marinated mushroom caps covered in the refrigerator for up to three days.

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