Vegan Portobello Mushroom Burger – Vegan Richa

Vegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe

I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes!

The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good.

This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!

Ingredients for these Amazing Vegan Portobello Mushroom Burgers and substitutions

• Balsamic vinegar, soy sauce/tamari, dried basil, garlic powder, vegan Worcestershire sauce make the mushroom marinade. Mushrooms are marinated and then baked with this marinade for a great umami flavor.
• The breading is panko breadcrumbs with black pepper, smoked paprika, garlic, salt and nutritional yeast. This breading with the heat and garlic flavor bakes up really well.
• The Mozzarella cream sauce is adapted from my vegan mozzarella from everyday kitchen book. Since we need more of a thick sauce here, we dont need starch to thicken the mixture to set it. Cashews, garlic, lemon juice, evoo, miso and a tsp of flour make the thick mozzarella cream. Use it to stuff the mushrooms as well as dress the baked mushrooms.
• You can serve the baked mushrooms, sliced over salad or grain bowls, in tacos or bunless with mashed potatoes or veggies or over pasta. You can also bread the mushrooms without the mozzarella filling for extra crispy result and serve when needed with with a generous helping of the mozzarella cream.
• Gluten-free: Use gluten-free breadcrumbs or coarsely ground oats to bread and rice flour to thicken the mozzarella cream sauce.
• Nutfree: use my nutfree alfredo sauce.
• Soy-free: Use coconut aminos for the soy sauce and red wine instead of Worcestershire. Use chickpea miso in the mozzarella cream.

Step Photos:

Prep the marinade. Brush over the mushroom caps, then flip and drizzle some on the gills and brush all over. Cover the dish with parchment and bake for 20 to 25 minutes or until a knife goes through easily. You can add 2-3 tbsp of water to the baking dish to reduce chance of burning the mushroom bottoms.

Prep the breadcrumb coating by mixing the ingredients in a bowl.

Make the mozzarella cream by blending everything until very smooth.

Add to a skillet and cook stirring occasionally until the cream thickens evenly. Taste and adjust carefully after thickening.

Brush some more marinade on the mushroom caps, this will help the breadcrumb coating stick. Then fill the mozzarella cream on the gills side. Then place the mushroom in the breadcrumb coating mixture and pick up the breadcrumb mix to sprinkle and coat. Place back in the same baking dish and bake until golden.

Assemble however you like with additional mozzarella cream, fresh herbs or spinach and toasted buns or greens bowl.

Psst: I am not a big mushroom fan, so let me know in the comments if you like the recipe or it needs some additional flavor or bake time!

More Mushroom Recipes to try