Nothing is more of a barbecue killjoy than expecting pescatarians or vegetarians to slop a sad, pea-studded veggie patty between a bun. It doesn’t have to be this way. Whether you’re trying to eat less beef or simply dig mushrooms, this satisfying grilled recipe is a cinch to pull off. Chef Instructor Olivia Roszkowski at New York City’s Natural Gourmet Institute —the only nationally-accredited, health-supportive culinary school — has a remedy for any veggie burger-related woes: Take a Portobello mushroom and marinate it in an umami-spiked sauce.
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“The smokiness of the mushroom [in this recipe] pairs well with the spiciness and creaminess in the jalapeno mayo and the bitter freshness of the arugula,” Roszkowski explains. Bonus: “The natural sugars of the maple syrup will help create pronounced caramelized marks when grilling,” she adds. Dig the marinade? You can use the same burger recipe with smaller mushrooms to make sliders, or cut up your Portobellos into thin strips and top a salad with the ‘shrooms. Chef Olivia Roszkowski’s Grilled Portobello & Arugula Burger with Jalapeno Mayo
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Makes 2 servings
Prep time 20 minutes min.
Cook time 10 minutes min.
Ingredients
For burger: 3 tbsp soy sauce 1 tsp maple syrup 3 tbsp olive oil ¼ tsp liquid smoke 2 large portobello caps For jalapeño mayo: 1 small jalapeno ¼ cup favorite mayo or vegan mayo To serve: ½ cup baby arugula 2 whole wheat buns
How to make it
Combine soy sauce, maple syrup, olive oil, and liquid smoke in a small bowl to form marinade. Coat mushrooms with marinade and allow to rest for 10 minutes. Preheat grill pan or grill, and grill mushrooms for two to three minutes per side, or until grill marks appear. Mince jalapeno and add to mayo. To assemble, place grilled portobello on bun followed by arugula and jalapeno mayo. Serve warm.
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Nothing is more of a barbecue killjoy than expecting pescatarians or vegetarians to slop a sad, pea-studded veggie patty between a bun. It doesn’t have to be this way. Whether you’re trying to eat less beef or simply dig mushrooms, this satisfying grilled recipe is a cinch to pull off. Chef Instructor Olivia Roszkowski at New York City’s Natural Gourmet Institute —the only nationally-accredited, health-supportive culinary school — has a remedy for any veggie burger-related woes: Take a Portobello mushroom and marinate it in an umami-spiked sauce.
The 20 Healthiest and Unhealthiest BBQ Foods, Ranked
Read article
“The smokiness of the mushroom [in this recipe] pairs well with the spiciness and creaminess in the jalapeno mayo and the bitter freshness of the arugula,” Roszkowski explains. Bonus: “The natural sugars of the maple syrup will help create pronounced caramelized marks when grilling,” she adds. Dig the marinade? You can use the same burger recipe with smaller mushrooms to make sliders, or cut up your Portobellos into thin strips and top a salad with the ‘shrooms.
The 20 Healthiest and Unhealthiest BBQ Foods, Ranked
Read article
The 20 Healthiest and Unhealthiest BBQ Foods, Ranked
Chef Olivia Roszkowski’s Grilled Portobello & Arugula Burger with Jalapeno Mayo
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 20 minutes min.
Cook time 10 minutes min.
Ingredients
For burger: 3 tbsp soy sauce 1 tsp maple syrup 3 tbsp olive oil ¼ tsp liquid smoke 2 large portobello caps For jalapeño mayo: 1 small jalapeno ¼ cup favorite mayo or vegan mayo To serve: ½ cup baby arugula 2 whole wheat buns
How to make it
Combine soy sauce, maple syrup, olive oil, and liquid smoke in a small bowl to form marinade. Coat mushrooms with marinade and allow to rest for 10 minutes. Preheat grill pan or grill, and grill mushrooms for two to three minutes per side, or until grill marks appear. Mince jalapeno and add to mayo. To assemble, place grilled portobello on bun followed by arugula and jalapeno mayo. Serve warm.
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Makes 2 servings
Prep time 20 minutes min.
Cook time 10 minutes min.
Ingredients
For burger: 3 tbsp soy sauce 1 tsp maple syrup 3 tbsp olive oil ¼ tsp liquid smoke 2 large portobello caps For jalapeño mayo: 1 small jalapeno ¼ cup favorite mayo or vegan mayo To serve: ½ cup baby arugula 2 whole wheat buns
How to make it
Combine soy sauce, maple syrup, olive oil, and liquid smoke in a small bowl to form marinade. Coat mushrooms with marinade and allow to rest for 10 minutes. Preheat grill pan or grill, and grill mushrooms for two to three minutes per side, or until grill marks appear. Mince jalapeno and add to mayo. To assemble, place grilled portobello on bun followed by arugula and jalapeno mayo. Serve warm.
Makes 2 servings
Prep time 20 minutes min.
Cook time 10 minutes min.
Prep time 20 minutes min.
Cook time 10 minutes min.
Prep time
20 minutes min.
Cook time
10 minutes min.
Ingredients
- For burger:
- 3 tbsp soy sauce
- 1 tsp maple syrup
- 3 tbsp olive oil
- ¼ tsp liquid smoke
- 2 large portobello caps
- For jalapeño mayo:
- 1 small jalapeno
- ¼ cup favorite mayo or vegan mayo
- To serve:
- ½ cup baby arugula
- 2 whole wheat buns
How to make it
Combine soy sauce, maple syrup, olive oil, and liquid smoke in a small bowl to form marinade. Coat mushrooms with marinade and allow to rest for 10 minutes. Preheat grill pan or grill, and grill mushrooms for two to three minutes per side, or until grill marks appear. Mince jalapeno and add to mayo. To assemble, place grilled portobello on bun followed by arugula and jalapeno mayo. Serve warm.
Combine soy sauce, maple syrup, olive oil, and liquid smoke in a small bowl to form marinade.
Coat mushrooms with marinade and allow to rest for 10 minutes.
Preheat grill pan or grill, and grill mushrooms for two to three minutes per side, or until grill marks appear.
Mince jalapeno and add to mayo.
To assemble, place grilled portobello on bun followed by arugula and jalapeno mayo. Serve warm.
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