Mushroom Burger
This mushroom burger is packed with flavor and a great way to enjoy hearty veggies. I love how the umami from the mushrooms makes it feel indulgent without any animal products!
I remember the first time I made these mushroom burgers—it was a rainy afternoon, and I wanted something warm and comforting.
The smell of sizzling mushrooms filled my kitchen, and I couldn't wait to take a bite.
This recipe is special to me because it's a perfect blend of simple ingredients that come together beautifully.
Plus, it’s a fantastic way to sneak in more veggies into your meals!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using portobello mushrooms because they have that meaty texture and rich flavor. You can also mix in other veggies like spinach or bell peppers for added nutrients. If you don't have quinoa, brown rice works great too!
Tips & Notes
- •I keep my quinoa cooking in a big batch so I can use it throughout the week in different recipes!
- •For an extra kick, try adding some chopped jalapeños to the filling.
Recipe Variations
- •Sometimes I’ll swap out the portobello for large zucchini slices for a lighter option.
- •You can also try adding a tablespoon of your favorite hot sauce to the filling for some spice.
Storage & Freezing
These burgers are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or on a skillet until warmed through.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the quinoa mixture and stuff the mushrooms a day in advance, then just bake them when you're ready to eat.
What can I use instead of breadcrumbs?
You could use crushed oats or ground nuts if you want a gluten-free option.
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This mushroom burger is packed with flavor and a great way to enjoy hearty veggies. I love how the umami from the mushrooms makes it feel indulgent without any animal products!
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, and sauté until they’re translucent and fragrant, about 5 minutes.
- 3
In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, breadcrumbs, nutritional yeast, soy sauce, flax flax egg, salt, and pepper. Mix until everything is well combined.
- 4
Brush the portobello mushrooms with the remaining olive oil and place them on a baking sheet, gill side up.
- 5
Spoon the quinoa mixture into each mushroom cap, pressing it down slightly to pack it in.
- 6
Bake the stuffed mushrooms in the oven for about 15-20 minutes, or until they’re golden brown and heated through.
- 7
While the mushrooms are baking, toast your burger buns if you like them crispy.
- 8
Once the mushrooms are ready, assemble your burgers: place a stuffed mushroom on each bun, top with lettuce, tomato, and avocado. Add any other toppings you enjoy.
- 9
Enjoy your delicious mushroom burgers with a side of sweet potato fries or a fresh salad!
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