On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!
I am leaving out the hump day comment! because although that’s how Canadians refer to Wednesday’s with it being the hump of the week, my family didn’t get it and thought it meant a day full of humping!! So can’t bring myself to use it now!!
With the weather being so lovely its time to crack out the BBQ tools and get grilling, these are very tasty and filling but not overly heavy like a beef burger can sometimes be!
I found the recipe when my parents first went vegan and they liked them as much as the real thing. I think finding good alternatives is what keeps you on track with any new diet and as someone who still eats meat, I really enjoyed these as well, they are just a nice addition to any BBQ.
They are really easy to make and you can add what ever flavours you like to the marinade, these are herb and garlic but you could do ginger and coriander or balsamic and mustard, whatever you fancy.
I also like to change-up the toppings I did some with Daiya pepperjack Cheese and another with avocado and tomato, I’ve put the full works below.
This recipe is adapted from Bob Cody
|Calories per serving|
|With Dairy Free Cheese 466 cals|
|Without Dairy Free Cheese 376 cals|
Portobello Mushroom burgers
- 4 Portobello Mushroom Caps, stalks removed.
- 1/4 Cup of Balsamic Vinegar
- 2 tablespoons of Olive Oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 tablespoon of minced garlic
- salt and pepper to taste
- 1 cup of Daiya pepper jack shreds
- 1 onion sliced
- 4 mini sweet peppers
- 1 avocado sliced
- 2 large tomatoes sliced
- 4 gluten-free buns
Mix together the vinegar, oil, herbs, garlic, salt and pepper. In a shallow dish cover both sides of the mushrooms in the marinade then place stalk side down. Leave covered at room temperature for 15-20 mins, re-coating a couple of times. While they marinade, slice your onion, tomato and avocado so they are ready to use as toppings.
Pre-heat the grill to a medium heat, add the peppers onions and the mushrooms, stalk side down. Cook the mushrooms for about 6 mins per side or until tender. Baste with marinade often and be sure to turn your veggies so they do not burn. About 2 mins before your mushrooms are done fill each with pepper jack shreds to melt.
When cooked put in a gluten-free bun and top with grilled onion, tomato, avocado lettuce and a grilled pepper on the side or what ever toppings you enjoy!