Portobello Mushroom Burger
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp vegan Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1 tsp oregano
- ½ tsp smoked paprika
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 medium sweet onions, thinly sliced
- 1 cup white wine (water or veggie stock can also be used)
- 1 tbsp balsamic vinegar
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp maple syrup (optional and to taste)
Vegan Pesto Aioli:
- 2 ounces basil leaves
- 2 cloves garlic
- 3 tbsp pine nuts, toasted
- ½ teaspoon kosher salt
- 1 tbsp nutritional yeast
- 4 tbsp extra virgin olive oil
- ½ cup Follow Your Heart Original Vegenaise
- zest of 1 lemon
- juice of ½ a lemon
- 4 large Portobello mushroom caps
- 4 slices Follow Your Heart Dairy-Free Smoked Gouda, (1 slice per mushroom patty)
- 4 vegan hamburger buns
- 4 tablespoons Follow Your Heart Original Vegenaise, (roughly 1 tbsp per bun)
- tomato slices
- Combine all ingredients for the marinade in a large, shallow baking dish. Place the mushroom caps in the dish, cap side down. Let sit for 10-15 minutes, before flipping the caps and using a spoon to ladle on more marinade. Allow them to sit for an additional 10-15 minutes. Meanwhile, preheat a skillet over medium heat.
- Meanwhile, when the mushrooms are marinating, start the caramelized onions by adding the olive oil, onions, and a pinch of salt to a hot skillet or Dutch oven. Cook for about 5 minutes, stirring occasionally, until the onions have started to soften. Then, add in the white wine, Worcestershire sauce, maple syrup, and balsamic to deglaze the pan. Stir to combine, and scrape the bottom of the pan to scrape up any browned bits. Increase to medium-high heat. Stir every 5 minutes or so until there is no excess liquid in the pan and the mushrooms and onions have nice browned edges and everything is golden brown. This will take roughly 30 – 40 minutes. Add more white wine if the pan begins to dry out too much. Adjust the seasonings to taste, then set aside.
- Meanwhile, in a food processor, pulse the garlic, pine nuts, salt, and nutritional yeast until the pieces are quite small. Add in the basil and pulse again until a paste forms. Attach the feed tube to the food processor. With the processor running, slowly pour a steady stream of olive oil. At this point, the pesto should be a spreadable consistency. If it is too thick, add more olive oil while processing until desired consistency is reached. Preheat a griddle pan over medium heat.
- Transfer the pesto to a mixing bowl, and combine with Vegenaise. Zest one lemon, and add the juice of ½ a lemon to the mixture and mix with a rubber spatula to combine. Taste and adjust the seasonings. Set aside.
- Once the mushrooms have finished marinating, spray the mushroom cap tops with cooking spray, then place them on the hot grill, cap side down. Grill for about 3-5 minutes, or until nice grill marks form. Flip, then place a slice of Dairy-Free Smoked Gouda over the top of each mushroom cap and grill for another 2-4 minutes until the cheese has melted. Set aside and cover to keep warm. Meanwhile, preheat a griddle pan or cast iron skillet over medium-low heat.
- While the mushroom caps are cooking, brush both sides of the inside of the hamburger buns with Vegenaise, and place them Vegenaise side down onto a hot skillet or griddle pan. Cook until nice and golden brown, then remove from the pan. This should take about 2 minutes.
- When it’s time to assemble, add a layer of the pesto aioli on the bottom of the bun, followed by caramelized onions, your cheesy mushroom patty, a tomato slice, more pesto aioli, arugula, and more caramelized onions before adding the top bun. Enjoy!