A portobello mushroom burger with vegan avocado mayo, sautéed baby bok choy, broccolini and red bell pepper.
Did you know that April 16 is The Day of the Mushroom?! I didn’t even know there was a day dedicated to one of my family’s favorite foods, but I’m excited to share this portobello mushroom burger recipe to celebrate the awesome day. I was feeling the beautiful weather together and since we don’t have a traditional grill, I used our cast iron grill on the kitchen stove to grill the mushrooms. Plus, the grill fits perfectly over two burners, so you can grill multiple portobello mushroom burgers at the same time and if you’re anything like me, then being more efficient in any capacity is wonderful.
I used all of my favorite flavors to layer on this burger; baby bok choy, broccolini and red bell pepper sauteed in a combination of coconut oil and sesame oil, plus garlicky vegan avocado mayo and some left-over sun-dried tomato sauce from our vegan grilled mac and cheese sandwich. Speaking of which, I don’t know what my sandwich kick is about, but I’m thoroughly enjoying it. It’s been a while since I’ve made monster sandwiches (which were actually one of my favorite things to make back in the day) and I love adding different layers of texture and flavor. I added the avocado mayo on the top half of the bun and the sun-dried tomato sauce on the bottom, and it was so tasty that I ate two portobello mushroom burgers in a row!
If you have a few extra minutes while making these burgers, I’d suggest grilling the portobello mushrooms and then putting them aside in a bowl or on paper towels to drain a little bit. Mushrooms are like giant sponges, and they absorb a lot of the oil and moisture when cooked. I let the mushrooms sit for a couple of minutes, drained the liquid, then repeated the process two more times. It only took a total of maybe 10 minutes, but I wanted to avoid soggy burgers and this helped a lot.
Some more recipes featuring mushrooms: