Grilled Portobello Mushroom Burgers

By eolm      

September 15, 2016

Summer’s here and it’s time to fire up the grill for these satisfying portobello-mushroom burgers, topped with grilled onions and peppers and a lively, vibrant green Basil Mayonnaise. Made from silken tofu, this mayonnaise makes a great sandwich spread or vegetable dip. It’s best used within a day of being made.

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 4 Servings



1/4 cup balsamic vinegar

1tbsp + 1tsp Bragg Liquid Aminos

1 tbsp water

1 tsp garlic finely chopped or minced

1/8 tsp freshly ground pepper


4 medium portobello mushrooms stems removed (4 oz each, 4 inches in diameter)

4 1/2-INCH SLICES red onion

2 red peppers quartered, stems, ribs, and seeds removed

4 tbsp Basil Mayonnaise (see Description, above, for link)

4 whole-wheat or gluten-free buns sliced

4 lettuce leaves


1Prepare the grill at medium high heat or preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2To make the marinade, in a small bowl, whisk together balsamic vinegar, liquid aminos, water, rosemary, garlic, and pepper.

3Wipe the mushroom caps with a damp paper towel. Place mushrooms, red onion slices, and bell peppers on prepared baking sheet. Brush the marinade on both sides of the vegetables.

4If using the grill, grill the mushrooms, onions and peppers, until tender and lightly browned, about 10 to 15 minutes. Turn and baste with marinade after 5 to 7 minutes. Remove the vegetables from the grill and baste again with remaining marinade. (Alternatively, bake the vegetables in the oven for 10 minutes, baste, and continuing baking for another 10 minutes, until tender and golden brown. Remove from the oven and baste again with remaining marinade.)

5Slice red peppers into strips. Separate onion slices into rings.

6Toast buns until golden brown. To assemble, place the bottom half of each bun on a plate. Spread 1 tablespoon of basil mayonnaise over the bun. (Save remaining mayonnaise for another use.) Top with a mushroom, red pepper slices, onion rings, and a lettuce leaf. Cover with the top of the bun. Serve immediately.

Shopping List

  • balsamic vinegar
  • Bragg Liquid Aminos
  • fresh rosemary
  • garlic
  • portobello mushrooms (about 4 oz each, 4 inches in diameter) (4)
  • red onion (1)
  • large red bell peppers (2)
  • whole wheat or gluten free buns (4)
  • lettuce leaves (4)

Nutrition Facts

Serving Size1 Burger
Total Fat4g
Saturated Fat0g
Trans Fat0g
Total Carbohydrates51g
Dietary Fiber13g

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