Portobello Mushroom Burgers

Yes, I tried to make and eat a vegetarian burger. Yes it was good, but NO I WILL NOT CRAVE THIS. I love burgers. I love the beef, I love the bacon. This will never replace a juicy, bacon-y burger with crunchy tangy pickles and oodles of cheese. Nope, not for me. But some of you did ask how I did it (via my instagram) and I am happy to oblige!

Portobello Mushroom “Burgers”
Makes 6

6 portobello mushrom caps, stem removed
2 tbsp olive oil
Coarse Salt
Ground Black Pepper
Steak Seasoning (optional, your favorite kind will do)


Preheat the oven to 425F. In a roasting pan, toss the mushrooms, and olive oil with a little seasoning. Place is stem side down and add 3/4 cup of water. Cover pan loosely with foil. Bake for about 40 minutes, or until the mushrooms are tender.

Add it to a toasted bun with your favorite toppings and enjoy! You might wonder why I chose this way versus grilling. I feel like grilling it would make it lose its juiciness, and yeah it would have that charred taste you love from a burger, but its not the same kind of protein so it won’t work.

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