Portobello 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!

So, it’s August, which means it’s late summer, and the perfect time for one of those recipes that gives you the option of cooking with the oven or the grill. Okay, maybe grilling is ideal for this time of year, but I’m a little excited about fall and the prospect of firing up the oven. You can make up your own mind though!

Either way, you should make these portobello sandwiches.

Also, I should mention that even if you don’t have a grill/choose not to grill them, they are so incredibly easy that you totally won’t break a sweat during preparation and therefore won’t mind the little bit of extra heat in your home at all.

What I really like a about roasting, and what drives me to continue to do it through the summer months is probably the fact that I can toss something together super quick, stick it in the oven, and then walk away. Twenty, thirty, forty minutes go by, I don’t even remember I did anything, and then the buzzer reminds me of my awaiting meal. Super easy!

The key to this recipe is the mustard. Pick a really good one! I’m a big fan of Trader Joe’s whole grain Dijon mustard. If you don’t have a jar of this in your cabinet already, you need to go get one right now. What’s really amazing is that this stuff is like a buck sixty-nine or seventy-nine, or something really cheap like that. I think it has the highest flavor to price ratio of anything I’ve ever tasted.

Of course, if you have another favorite Dijon mustard, by all means, use it, but please don’t go out to the supermarket and pick up any junky old generic Dijon for this recipe. It just won’t be the same.

Once you get your hands on the good stuff, whisk it up with some garlic, white wine vinegar, olive oil, and a bit of maple syrup. Clean up your mushrooms, remove the stems, and use a spoon to scrape out the gills. Then brush the caps generously with the sauce.

Roast or grill to perfection.

Stuff into buns and pile on your toppings of choice.

Tips for Making Awesome Portobello Burgers

Choose mushroom caps that are nice and firm. No squishy spots! Also, go for caps that are bigger than you think they need to be. They’ll shrink up quite a bit when you cook them! Clean your mushrooms by wiping them well with a damp cloth. Don’t soak them under running water , or they’ll suck up a bunch of that water and get soggy when you cook them! You also want to choose nice big, sturdy buns. I actually ended up wishing I’d gotten bigger ones — you can see how my burgers protrude out a bit. But hey, getting sloppy just makes eating more fun, right? Do you really need to scrape out the gills? Well no, but I prefer to. They can get a bit slimy during cooking and in the case of burgers, really sog up the buns. But keep them if you’re into them!



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5 from 1 vote Print Maple Dijon Portobello Burgers Portobello 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! Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 Calories 221 kcal Author Alissa Ingredients 4 large portobello caps

1 1/2 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 Instructions Clean the mushrooms and remove the stems. Scrape out the gills with a spoon. 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. Brush the Dijon mixture all over the outsides of the mushroom caps. Reserve any extra. 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. 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. Remove the mushrooms from the oven or grill and allow them to cool for a few minutes. Sprinkle with salt and pepper to taste. Stuff the mushrooms into buns and top with any reserved sauce or additional Dijon mustard and toppings of choice. Serve. Nutrition Facts Maple Dijon Portobello Burgers Amount Per Serving (1 burger (with bun)) Calories 221 Calories from Fat 80 % Daily Value* Fat 8.9g 14% Saturated Fat 1.5g 8% Sodium 342mg 14% Potassium 356mg 10% Carbohydrates 27.9g 9% Fiber 1.9g 8% Sugar 5.7g 6% Protein 7.1g 14% Calcium 50mg 5% Iron 1.8mg 10% * Percent Daily Values are based on a 2000 calorie diet.

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