Quick ‘n easy portobello burgers with vegan options

Portobellos are the giant mushrooms you see in the markets. People often use them as the basis for sandwiches or as a meat substitute in burgers.

I love portobello burgers, but one thing that has always bothered me about most of the burger recipes is that the portobellos are usually marinated in an oil-based marinade. If my mushrooms contain natural Vitamin D (like the ones in the package I bought at Aldi for 99 cents on Saturday), because Vitamin D is a fat-soluble vitamin, the vitamin would drain right into the marinade.

My recipe does not marinate the mushroom, which cuts down on preparation time and fat and maximizes the available nutrition.


Quick 'n easy portobello burgers with vegan options
Quick and easy portobello burger without marinade plus vegan options.
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  1. large portobello mushroom cap
  2. splash of Worcestershire sauce (optional)
  3. splash of olive oil (optional)
  4. one or two slices of mozzarella cheese or slice of sweet onion or slice of tomato
  1. Rinse portobello cap and place on broiler pan with top of cap down.
  2. Spash lightly with Worcestershire sauce and/or olive oil if desired, and broil for five minutes.
  3. Turn over, allowing water to drain into broiler pan. Broil for five minutes more.
  4. Turn over again. Place one of the following on the mushroom: one or two slices of mozzerella or a slice of sweet onion or a tomato slice.
  5. Broil just until cheese is melted or onion/tomato look soft.
  6. Serve on buns. Splash with more Worcestershire sauce if desired.
Frugal and Fancy-Free in St. Petersburg http://frugalandfancyfree.com/


Lunch today

Lunch today was a portobello burger on a bun with shredded cabbage salad and mandarin oranges.

Till next time, stay frugal and fancy-free.

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