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!
For Roasted Portobello Mushrooms
- 8 portobello mushrooms, stems removed and gills scraped off
- Olive or avoado oil
- Sprinkling of kosher salt
- 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
- Sliced cheese
- Small lettuce leaves, butter lettuce or a mild mixed green recommended
Cook quinoa + roast portobello mushrooms
- Preheat oven to 400° F.
- Using a small spoon, gently scrape away the gills (the dark, accordion-like membrane) of the mushrooms.
- 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.
- 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.
- Optional: In a small pan, lightly toast almonds over medium heat until fragrant and just turned in color. Set aside.
- 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.
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.