Portobello mushrooms have a meaty texture and lots of umami flavor, so they make perfect veggie burgers. Here, mushrooms are sandwiched together with Cheddar, arugula and tomato for a speedy dinner option.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ½ tsp | garlic powder |
| ½ tsp | mustard powder |
| 8 large | portobello mushrooms, stems trimmed and gills removed |
| 4 slices | sharp Cheddar cheese |
| 4 | brioche burger buns, split |
| ½ cup | aioli |
| 1 cup | packed arugula |
| 4 thick slices | beefsteak tomato |
| 4 | sliced red onion rounds |
Directions
Preheat grill to medium-high heat; grease grates well.
In small bowl, stir together oil, Seasoned Vegetable Base, garlic powder and mustard powder. Brush mushrooms evenly with marinade.
Arrange mushrooms cap-side down on grill.
Grill mushrooms, turning every 3 to 5 minutes, for 15 to 20 minutes or until grilled-marked and tender. Top 4 mushrooms with a slice of cheese. Grill for 30 to 60 seconds or until cheese starts to melt.
Meanwhile, grill buns for 30 to 60 seconds or until lightly charred and toasted.
Spread each bottom half bun with 2 tbsp aioli. Top aoili with arugula, a mushroom burger with cheese, a mushroom without cheese, tomato slice and onion round. Cap with top bun halves.
Tip: Substitute aioli with guacamole or barbecue sauce as desired.