Inspiration Source: Well Vegan
Great on the grill but can also cook in a cast iron grill pan in the oven or stovetop.
Portobello Burger Ingredients
4 large portobello mushrooms, wiped clean with dampened paper towels
3 tbsp. balsamic vinegar
1 tomato, cut crosswise into 1/2-inch slices
1 bunch arugula, washed and spun dry
4 hamburger buns
salt
fresh ground pepper
Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps.
Combine the
Set up the grill for direct grilling and preheat to high.
Arrange the portobello caps, rounded side down, grill until nicely browned and soft, about 3 to 6 minutes per side.
Vegan Basil Aioli Ingredients
1 cup vegan mayonnaise - could also make a cashew cream and avoid the oil!
3 garlic cloves, put through a garlic press
24 fresh basil leaves, thinly slivered
1 tbsp. lemon juice
salt
fresh ground pepper
To make the basil aioli: Combine the vegan mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste. Alternatively, you could toss it all into a small food processor and pulse until well combined.
Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, tomato slices, and arugula.