Portobello mushrooms are a great substitute for meat. They are low in calories and a good source of antioxidants. In this recipe, the Portobello mushroom cap acts as the burger patty. Load it up with your preferred fixings and you’ve got a delicious and substantial plant-based burger. Enjoy!
Use organic ingredients when possible
4 large Portobello mushroom caps
1 tbsp avocado oil
BBQ sauce for basting and serving (see recipe below)
Burger fixings, like buns, tomatoes, lettuce, pickles, onions, etc.
Clean the mushrooms with a damp cloth. Remove the stems and scrape the gills from the underside of the mushrooms with a spoon. Let the mushrooms stand at room temperature for 15 minutes or so.
Preheat a grill to medium-high heat. Coat both sides of the mushrooms caps with avocado oil and season with sea salt and pepper.
Grill the mushrooms top side down to start, turning once, until they’re tender and have nice grill marks on both sides, 5-8 minutes. Once flipped, use a large spatula to press the caps down a bit to release the excess moisture. Baste liberally with the BBQ sauce during the last minute or two of grilling.
Serve them up warm with your desired burger fixings.
DIY BBQ SAUCE
MAKES ABOUT 2 CUPS
1 can (156mL) tomato paste
3 tbsp apple cider vinegar
½ to 1 cup vegetable broth or water
1 tbsp tamari, soy sauce, or coconut seasoning sauce
2 tbsp organic coconut sugar or organic brown sugar
2 tbsp dark or amber maple syrup
3 tsp prepared yellow mustard
½ yellow or white onion, grated
2 garlic cloves, finely grated or minced
¼ tsp ground chipotle pepper or cayenne, to taste
2 tsp smoked paprika
1/8 to ¼ tsp liquid smoke (optional – for an added smoky taste)
Sea salt and black pepper, to taste
Add all of the ingredients to a medium saucepan. Bring to a slow simmer over low heat. Continue to simmer for about 15-20 minutes, stirring often to prevent sticking, adding more water if the mixture becomes too thick. Cover saucepan with a lid, if needed, to avoid splatters. Taste and adjust seasonings as needed.
The sauce will keep covered in the refrigerator for about 1 month.