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How to make a vegan burger with just portobellos and quinoa + all about portobellos

Dinner· Gluten Free· Recipes· Vegan

17 Sep
Jump to Recipe·Print Recipe

Trying to work more vegetables into your diet, or eat vegan or vegetarian? This post includes a portobello mushroom recipe that’s even meaty enough for carnivores! Quick and easy to get on the plate, this one is loaded with flavor, and great for a Meatless Monday. Or any other day of the week, really.

portobello mushroom recipe from Edible Times

The deets on portobello mushrooms

While typically lopped into the vegetable category, mushrooms of any kind are fungi. Portobello included, mushrooms contain ample protein content and are a great source of vitamin B-12. The darker the mushroom, the more intense the flavor. If you want more earthy, umami flavor in your life – and who doesn’t – reach for a dried or dark mushroom like portobellos.

How to store + prep portobello mushrooms

How to store and prepare portobello mushrooms from Edible Times

How to store mushrooms

Since mushrooms keep metabolizing (growing) after picking, store them in the refrigerator wrapped in dry paper towels to absorb any moisture they give off. I like to space them out on a small sheet pan so they don’t suffocate each other. Try and cook mushrooms within of few days of bringing them home.

Remove the stem + the gills

portobello mushrooms recipe from Edible Times

When eating smaller mushrooms like button, we eat the whole bit. However with larger varieties like portobello, you want to remove the woody stem.

Scraping gills off the underneath of portobello mushroom with a small spoon.

Portobellos also have “gills” underneath the cap, they almost look like a dark brown accordian. Scrape these away with the edge of a small spoon using gentle force. A circular motion that follows the perimeter of the mushroom works best. Don’t forget the ones hiding under the rim of the cap!

Close up of gills on portobello mushroom.

To wash or not to wash?

For some chefs and home cooks, washing mushrooms is sacrilege because it supposedly makes them soggy and dilutes their flavor. Since mushrooms are 80-90% water in the first place, they actually can’t absorb much more.

A great task for kids

  • Child cleaning top of portobello mushroom with damp paper towel.
  • Child cleaning top of portobello mushroom.

To avoid the extremes of a full soaking or not cleaning at all, I usually give mushrooms a quick wipe with a damp paper towel. Or the kiddos do it.

Just few quick thoughts on quinoa

Quinoa recipe for portobello mushroom 'burgers' from Edible Times

Quinoa is truly a blank canvas. Quick to cook and versatile, we eat quinoa in a variety of ways and no one here complains of burnout. This ancient grain can be a great rice replacement, sprinkled into a salad, stuffed into peppers, or as below sandwiched between two mushroom caps for a cute little vegan burger.

Adding dried fruit and toasted nuts to the quinoa brings an occasional pop of sweet. I love the way the the fruit complements the earthiness of the mushrooms.

Portabella mushroom burger recipe from Edible Times

Cooking quinoa with dried fruit

If you’re not a fan of sweet flavors in your savory dishes, leave them out. If you do use the apricots and cranberries (or other dried fruit), be sure to cut them all about the same size. Perfection is not necessary.

ingredients for portobello mushroom and quinoa burgers from Edible Times

Vegetable stock or bone broth bring a savory depth to the dish, but water works just fine and half the time it’s what I do. A nice middle ground is to use half-and-half water and stock. Toasted nuts give a nice crunch among all the tender ingredients.

‘Burger’ = Portobello+quinoa+cheese+portobello

To build the “burgers”, after roasting them I flip over half the portobello caps and spoon a good helping of quinoa in the middle. If you have one, an ice cream scoop can help mold the grains together. Otherwise, just use your hands to press them together.

portobello mushroom recipe for "burgers" from Edible Times

Lay a slice of cheese on top of each, and broil them in the oven until it melts. Technically you can microwave this step, but I don’t like nuking our food. Not edible times.

Portobello mushroom and quinoa "burger" with vegan cheese.

For vegan, leave the cheese out or go for a dairy-free cheese. I love the VioLife Foods Just Like Cheddar slices for our son who can’t eat a lot of dairy. It melts GREAT (above), and compared to other vegan brands, doesn’t have a lot of funny stuff in it.

portobello mushroom recipe for "burgers" from Edible Times

And don’t get me wrong, I’m fully aware this concoction can’t be eaten as a traditional burger. But if you’re going to ditch the meat, you can’t beat oozing cheese, a sweet burst of tart fruit and umami coming at you from both ends.

Yours in ‘shrooms,

Christina Bailey digital signature on Edible Times
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Portabella mushroom burger recipe from Edible Times

Portobello Mushroom + Quinoa ‘Burgers’ (GF/Paleo/Vegan)

  • Author: Christina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 ‘burgers’ 1x
  • Category: Dinner, Recipes, Paleo, GAPS, Gluten free, Dairy free
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Description

A fun way to ditch the meat for a meal! Loaded with plant protein and umami flavor, this portobello mushroom recipe is a great gateway vegan recipe for meat lovers.

I may call it a burger, but I recommend keeping a fork and knife handy for this one! 


Ingredients

Scale

For Roasted Portobello Mushrooms

  • 8 portobello mushrooms, stems removed and gills scraped off
  • Olive or avoado oil
  • Sprinkling of kosher salt

For Quinoa

  • 1–1/2 cups of quinoa
  • 1/4 cup dried cranberries
  • 5 dried apricots, cut small as the cranberries
  • 3 cups vegetable stock or bone broth (or water)
  • 1/4 cup of water
  • 2 teaspoons kosher salt (less if using table salt)
  • 1/4 cup slivered almonds, toasted if you like

‘Burger’ Toppings

  • Sliced cheese
  • Small lettuce leaves, butter lettuce or a mild mixed green recommended

Instructions

Cook quinoa + roast portobello mushrooms

  1. Preheat oven to 400° F.
  2. Using a small spoon, gently scrape away the gills (the dark, accordion-like membrane) of the mushrooms.
  3. Drizzle with oil, sprinkle with salt and roast in a large pan until mushrooms give away most of their moisture. It takes about 20 minutes, flip once during roasting.
  4. In a large pot, combine quinoa, dried fruit, broth/stock and salt. Bring to a boil and reduce heat to low, simmering 15 minutes stirring occasionally until quinoa is tender and liquid is completely absorbed. If water is gone before quinoa is tender, simply add a little more until it’s fully cooked. 
  5. Optional: In a small pan, lightly toast almonds over medium heat until fragrant and just turned in color. Set aside.
  6. Gently stir almonds into quinoa and season with black pepper.

Build your burgers

I like to use an ice scream scoop to pack the quinoa together before sandwiching between two portobello caps. Melting a slice of cheese over the quinoa before topping it would not be out of line!

An easy way to do this would be to line up half the roasted caps on the sheet pan, spoon on the cooked quinoa and lay a slice of cheese on top. Broil briefly to melt the cheese, then top each with lettuce and one of the remaining caps. 

 


Notes

If you’d like the dried fruit to have more of a texture, do not add them to the pot with the quinoa. Instead, heat the 1/4 cup of water to a boil, then pour it over the fruit and let them steep for 5 to 10 minutes. Pour off the water and then mix the fruit into the quinoa with the almonds.

Did you make this recipe?

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2 Comments

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Comments

  1. Mushrooms Canada says

    November 13, 2012 at

    What a delicious meal! I have become obsessed with Quinoa lately, I just can’t get enough…and you can never go wrong with Portabella Buns. Thanks for sharing!!

    -Shannon

    Reply
  2. taylor carman says

    October 23, 2012 at

    This recipe looks “yummy”. I am new to quinoa & love it dearly; have always enjoyed mushrooms of all types. Just hard to get in South Texas cow towns. Thanks for the deligtful looking, & I am sure, tasty recipe. taylor

    Reply

Let’s talk food!I am truly inspired when you comment. Your email will not be shared, sold, or added to the newsletter list. To subscribe to the Edible Times newsletter for exclusive content, sign up above.

Christina Bailey

Thanks for coming to Edible Times!

I'm Christina, a classically trained private chef + Chef Mom to two little boys. I'm here to empower you in the kitchen and in health by sharing not just delicious, chef-tested recipes, but the professional formulas and techniques, too. To read about me and my food philosophy, follow this. To get straight to cooking + baking head to the blog. To subscribe for exclusive content,join in below.

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