Big beautiful portobello mushrooms make perfect burgers when they are marinated and roasted. Korean gochujang paste made from fermented chiles makes a tasty marinade. Serve the burgers on toasted buns topped with lettuce, tomato, and onion. Alternatively, use large lettuce leaves and skip the bun entirely.
Prep Time
15 minutes
Cook Time
20 minutes
Serves
4
Ingredients
- 4 large portobello mushrooms
- 2 T grapeseed oil
- 3 T gochujang paste
- 2 T rice or apple cider vinegar
- 1 T maple syrup
- 1 T water
- 1 medium tomato
- 1 medium onion
- Lettuce
- 4 burger buns
Steps
1
Mix the oil, gochujang sauce, vinegar, maple syrup, and water in a small bowl until a smooth sauce results.
2
Brush the mushrooms to clean them. Remove the stems with a sharp knife then, using a small spoon, scoop out the gills on the underside of the mushrooms. Rinse lightly and pat dry.
3
Put the mushrooms in a shallow dish gill side down. Pour most of the sauce over the mushrooms. Let them marinate for 15 minutes. Turn the mushrooms over and spoon the remaining sauce onto the gill sides of the mushrooms.
4
Preheat the oven to 400 ℉. Place the mushrooms on a baking sheet gill side up. Reserve the remaining marinade. Put the baking sheet in the oven and roast for 10 minutes. Turn the mushrooms and roast for 10 more minutes.
5
While the mushrooms are cooking, thinly slice the onion, slice the tomato, and wash and pat dry the lettuce.
6
Toast the burger buns. Place one mushroom on each bun and top with onion and tomato slices. Drizzle with a little reserved marinade if desired.
Note: Some gochujang paste may contain wheat. Look for one without wheat and use gluten free buns to make this gluten free.
Serve these “burgers” in place of hamburgers at your next barbeque. Put out the toppings and let guests assemble their own burgers.
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