Smokey, tender Portobello mushrooms and fresh-from-the-garden basil aioli combine to form a perfect summer vegan meal. And just because this “burger” it’s meatless, doesn’t make it any less satisfying or delicious. We’ll bet even your carnivore friends will be interested in more meatless meals after this one.
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PREP TIME20 min - 35 min
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TOTAL TIME35 min
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SERVES2
Ingredients
- 2 Portobello mushrooms
- 2 burger buns
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- Salt and pepper, to taste
- 2-4 large lettuce leaves
- 1 tomato, sliced
- 1 red onion, sliced
- 1/2 cup vegan mayonnaise
- 3 garlic cloves, minced
- 1 cups basil leaves, thinly diced
- 1 tbsp. lemon juice
- Salt and pepper, to taste
Instructions
- To make basil aioli, combine vegan mayonnaise, garlic, basil and lemon in a bowl, and then whisk together until well combined. Add in salt and pepper to taste. Set aside for later.
- Whisk together balsamic vinegar and olive oil in a small bowl. Cut stems off Portobello mushrooms, then brush the vinegar and oil mixture over the caps and tomato slices. Add salt and pepper to taste.
- Grill Portobello caps round side down on high heat and cook until soft, about 3-5 minutes per side.
- To serve, add the basil aioli to the burger buns along with the grilled mushroom caps, lettuce, tomato and onion. Enjoy!