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Portabella Mushroom Burger
with Caramelized Onions and Strawberry Glaze

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Portabella Mushroom Burger

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Ingredients

Adjust Servings:
1/4 cup Olive Oil
6 Shallots - sliced Seems like a lot - they cook down
3 teaspoons Salt
1/2 cup Strawberry Jam
4 Red Bell Peppers
4 Portabella Mushroom Caps - Large Atleast 4 inches across. Handle with care - be gentle
3 cups Arugula Leaves
1 1/2 tablespoons Balsamic Vinegar
1/4 cup Olive Oil Enough to drizzle over the mushroom caps
4 Vegan Chop House Burger Buns Or, vegan buns of your choice
4 Toffee Apple Wooden Skewers

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Features:
  • Easy

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 75 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Welcome to our delicious, vegan portabella mushroom burger recipe, with caramelized shallots and strawberry glaze, roasted red peppers, and arugula brushed with balsamic vinegar. This isn’t what you want to eat on a first date. You’ll spend too much time talking about the juices running down your fingertips that are packed with, sweet, salty, acidic and bitter flavors. You won’t see this one coming. The caramelized shallots and strawberry jam reduction bring out a sweet but savory topping that grabs your attention. The moist portabella packed with juices, and texture allows you something special to bite into. The bitter flavors of the arugula lightly dressed in a balsamic vinegar finishes everything off. Each bite grabs your focus and keeps you fixated on the flavors making their way around your taste buds and your chin. None of which will make for a successful first date – maybe, maybe not! This vegan portabella mushroom burger recipe could be the reason you get the second date!

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preferences. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan portabella mushroom burger recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan portabella mushroom burger recipe.

At the Vegan Chop House we have a lot of  family favorites. Here’s a few to get you started; Veggie Burger, British Chips and Curry Sauce, Corn Dogs, Sloppy Joes, and Neapolitan Pizzas.

Bring plenty of napkins! This burger is finger licking good. Enjoy every bite. Add some lightly seasoned fries/chips, and a few friends for a good time. If you’re always heading to someone else’s meat lover barbecue and feeling marginalized, bring it all with you. Make the shallots and peppers ahead of time and bring with. Prepare the Portabella cap as described at the cookout and place on the grill for 5 to 10 minutes. Wrap the shallots and peppers separately in foil and place on the grill away from direct heat to reheat. Mix the Arugula on site and look like the culinary pro that you are. Make sure you bring a little extra. Tell your admirers you roll vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Preheat the oven on broil at 400 F/ 200 C. Prepare the red bell peppers by slicing off the top and bottom of the pepper. Cut the peppers length ways at the loosely defined corners. Remove the seeds and flesh. This should leave you with 4 almost flat panels of pepper per bell pepper. On a baking tray, place a layer of parchment paper. Spray the paper lightly with oil. Place the pepper pieces, skin side up on the tray. Place the baking tray with peppers in the upper half of the oven. Allow to cook for 20 minutes. It’s ok to blacken the skin of the pepper.

3
Done

Place a large heavy skillet on a medium low heat. Peel and slice shallots. Pour 1/4 Cup of olive oil into the skillet. Add the shallots, stir. Add 3 teaspoons of salt to the shallots, stir and cover. Be careful not to burn the shallots. As the liquid starts to come out of the shallots increase the temperature to a medium heat. Continue to cook for 20 minutes stirring often. Keep covered.

4
Done

After 20 minutes of the shallots cooking down, add 1/2 Cup of strawberry jam to the caramelizing shallots. Stir. Continue to cook for roughly 5 minutes as the shallots caramelize.

5
Done

After 20 minutes of the peppers being in the oven, remove the peppers to a sealed container. Allow the peppers to steam under their own heat until almost ready to begin plating. Do not discard the baking tray of parchment paper.

6
Done

When the shallots are ready, turn off the heat leaving the pan in place. Remove the center stalk from the portabella cap. Place the mushroom cap top side down onto the baking tray and parchment paper. Add a drizzle of olive oil, lightly to the caps. Add a pinch of salt and pepper. Place the portabella caps in the oven at 400 F/200 C. Switch from broil to bake.

7
Done

Bake the caps for 5 to 10 minutes. Remove from the oven when finished. While the caps are in the oven, peel the skin from the peppers.

8
Done

Cut a bun in half. Lightly toast the inside of the buns.

9
Done

Add 3 Cups of arugula to a bowl. Add 1 1/2 tablespoons of balsamic vinegar to the arugula and stir.

10
Done

Remove the warm bun from the heat. Take a generous handful of arugula and place on the bottom half of the bun. Place the portabella cap, top end still facing down, onto the arugula. Place 3 or 4 pieces of roasted red pepper onto the cap. Spoon the caramelized shallots onto the pepper. Gently place the top half of the bun onto the shallots. Place a skewer through the top of the burger at a slight angle, through to the bottom of the burger.

11
Done

Serve on a warm plate, and enjoy.

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