Portobello mushroom burgers are a proven hit with vegans, vegetarians and omnivores alike! These juicy sandwiches are made with hearty mushroom caps slathered in a zippy Dijon mustard sauce. Cook them up in the oven or on the grill!
- 4 large portobello caps
- 1 ½ tablespoons whole grain Dijon mustard, plus more for serving, if you like
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
- 4 burger buns
- Toppings of choice
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Clean the mushrooms and remove the stems. Scrape out the gills with a spoon.
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Whisk the Dijon mustard, olive oil, vinegar, maple syrup and garlic together in a small bowl. Taste-test and adjust any seasonings to your liking.
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Brush the Dijon mixture all over the outsides of the mushroom caps. Reserve any extra.
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To bake: Preheat the oven to 400°. Arrange the mushrooms on a baking sheet, stem sides up, and bake for 10-12 minutes, until tender.
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To grill: Lightly oil your grill and build a medium flame. Place the mushrooms directly on the grill and cook for about 4 minutes on each side, until slightly charred and tender.
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Remove the mushrooms from the oven or grill and allow them to cool for a few minutes. Sprinkle with salt and pepper to taste.
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Stuff the mushrooms into buns and top with any reserved sauce or additional Dijon mustard and toppings of choice. Serve.