INGREDIENTS FOR THESE AMAZING VEGAN PORTOBELLO MUSHROOM BURGERS AND SUBSTITUTIONS
- Balsamic vinegar, soy sauce/tamari, dried basil, garlic powder, vegan Worcestershire sauce make the mushroom marinade. Mushrooms are marinated and then baked with this marinade for a great umami flavor.
- The breading is panko breadcrumbs with black pepper, smoked paprika, garlic, salt and nutritional yeast. This breading with the heat and garlic flavor bakes up really well.
- The Mozzarella cream sauce is adapted from my vegan mozzarella from everyday kitchen book. Since we need more of a thick sauce here, we dont need starch to thicken the mixture to set it. Cashews, garlic, lemon juice, evoo, miso and a tsp of flour make the thick mozzarella cream. Use it to stuff the mushrooms as well as dress the baked mushrooms.
- You can serve the baked mushrooms, sliced over salad or grain bowls, in tacos or bunless with mashed potatoes or veggies or over pasta. You can also bread the mushrooms without the mozzarella filling for extra crispy result and serve when needed with with a generous helping of the mozzarella cream.
- Gluten-free: Use gluten-free breadcrumbs or coarsely ground oats to bread and rice flour to thicken the mozzarella cream sauce.
- Nutfree: use my nutfree alfredo sauce.
- Soy-free: Use coconut aminos for the soy sauce and red wine instead of Worcestershire. Use chickpea miso in the mozzarella cream.
