Monday, September 22, 2014

Meatless Monday: Portobello Mushroom Burger

I missed our last Meatless Monday but rest assured, I was still meatless on Monday.

It has been over 60 days that I have cut out meat and I love it.  I don't say things like "can't" or "vegetarian" since I'm not labeling myself (yet).  Since cutting out meat I have stayed away from soy-based meat-alternative products.  First because over 90% or soy grown in the US is GMO.  Second because soy can be a hormone-disruptor and can cause headaches.

My soy-free meat-alternatives are my Black Bean Patties and Red Bean BurgersSaturday I made this Portobello Burger for the first time and it was love at first bite.  Even my carnivore husband liked this "burger." 

Portobello Burger

Portobello Mushroom cap (top)
fresh ginger, grated
organic coconut oil
organic, non-GMO soy sauce
burger buns or Dinner Rolls  (optional)
Red onion, sliced (optional)
shredded cheese (optional)

Add coconut oil and ginger to a large pan and heat on high/medium until coconut oil melts.  Cook mushroom for approx 5 minutes on medium.  Drizzle with soy sauce and cook an additional 3-5 minutes **Add onion to the pan at this time**

Toast rolls or buns, top portobello burger with cheese and serve hot!
My hands are small but this Portobello cap is HUGE!

Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen 

Are you ready to PARTY?
This party is LIVE for an entire month!!!  Each week you'll have another chance to add your meatless creations to the party.


  1. Oh cool! I found another meatless monday linkup! I hope you will join mine too! This sounds wonderful, I LOVE mushroom burgers! Off to check out some of the other recipes on your linkup! Glad we are all spreading the word!

  2. This sounds absolutely delicious. Shared on twitter & Pinterest.

  3. Hi Mary, Great recipes at your LinkUp. I'm going to adapt this one, because I'm a totally plant-based eater. Funny, I never made "Portobello" whole as a burger. I usually cut it into strips for faster cooking. It looks better whole though, and I will definitely cook it your way next time. Keep up the good work about your meatless efforts. Every step adds up. My recipe from Eggplant Lasagna is on there too. Hope you get a chance to see it. Nancy A


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