I’ve never been a big mushroom fan, but since switching over to our vegan diet, I’ve grown to like them out of necessity. They are full of protein and energy, so we try and incorporate them into our meals pretty consistently.
Rob made this Portobello Island Burger recently and I was completely blown away. Literally one of the best dinners he’s made (and that’s hard for me to say)! The recipe is from a cookbook called “The Vegan Stoner Cookbook” (it’s also a blog!) and I bought it from Urban Outfitters. It was so flavorful and delicious it reminded us a lot of a regular, beef burger. So good!!
We paired our version with jasmine rice, which is my absolute favorite kind. I could eat jasmine rice 5 times a week and probably not get sick of it. Is that weird?
*Portobello mushrooms (we had 3)
*Sliced pineapple (one can)
*1 small yellow onion
*Teriyaki sauce (we used this pomegranate marinade sauce that worked really well)
*Buns (optional- we decided to use rice instead)
*Veganaise (also optional. We didn’t use this)
1. Cook the jasmine rice as per instructions on package.
2. Marinate portobello tops for at least 5 minutes in equal parts marinade and pineapple juice from the can.
3. Cook the mushrooms in an oiled pan with a few slices of onion and a splash of teriyaki (or marinade) sauce. Mushrooms and onion should be browned. We also added in a few slices of pineapple to grill along with it (which added tons of flavor).
4. Plate the rice, place the shrooms over top with the onion and pineapple and enjoy!