Until about 2 weeks ago I had a pretty much no interest in a Portobello Burger. Give me a Linda McCartney’s vegan burger or a homemade Vegan Burger any day.
That was until the day we added our special cheesy breading mix to the top of that juicy Portobello mushroom and baked it up a good’un!
The trick to getting the mushroom meatier is to pierce it a few times (don’t go mad) and let the juices run out, the juice will bake off in the tray leaving the mushroom firmer and not so juicy that you get mushroom juice down your shirt.
We put the mushrooms in a baking tray, gills facing up, drizzle with a little olive oil and top with the breading mix and bake until well cooked. we then pop it in a bun with salad and a drizzle of sweet chilli sauce. Hubba hubba!
This “meaty” mushroom contains more potassium than a banana, is high in fiber, low in cholesterol/saturated fat and a great source of copper. They are also full of B complex vitamins which are great brain food so even more reason to get one on your bun.
Another recipe you might enjoy using some Portobello Mushrooms in is our Brocolli and Mushroom Cheesy Pasta, just sub the regular mushrooms for sliced Portobellos. Mmmmmm…
If you like this recipe share it and pop a comment in the section below, we would love to hear from you! Tag your photos on instagram #theartofveg so we can see your creations too!
Thanks you lovely people x
CHEESY BREADED PORTOBELLO BURGERS
- 2 burger buns
- 2 large portobello mushrooms
- A drizzle of olive oil
- 1 heaped tbsp nutritional yeast
- ½ tsp cajun spice
- 2 tbsp panko breadcrumbs (or a gluten free brand)
- ¼ tsp chinese spice
- ⅓ tsp salt
- Pre heat the oven to Gas Mark 5
- Trim the stalk down so it is level with the rest of the mushroom, stick a small knife through the cap of each mushroom 3-4 times, don't go mad just prick through to let the juices run out when they are baking and place gill side up in a baking tray (no need to oil or line).
- Drizzle a little olive oil over the mushrooms (gills facing up).
- In a small bowl mix the panko breadcrumbs, nutritional yeast, salt, pepper, chinese spice and cajun and place the mix on top of the mushrooms (gills) spreading the mix out evenly to coat the entire surface.
- Pop in the oven for around 20-25mins.
- Serve on a lightly toasted bun with salad and sauce.
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