Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

Smoky Portobello Veggie Burgers (Vegan+GF)

It’s long past time for some burgers. I’m writing this post from Montana where I’m camping with my sis. I say “camping” because we’re staying in a dry cabin but to me that’s pretty close to camping. We had to bring basically everything we needed aside from a shelter. That means bedding, towels, etc. We’re going to be hiking to some waterfalls tomorrow and maybe rafting down the river. I’m so excited to share it all but for now I’m sharing a recent recipe while I continue gathering good content from this trip.


So did you know you could turn a plain old mushroom into something nearly unrecognizable? And before anyone starts talking about how far from a burger these actually are, I know. It’s not like they’re trying to impersonate a regular burger, it’s just that they’re a fun and creative alternative to layer on a sandwich like this. Plus, they look pretty freakin’ delicious with all the toppings.

The key is to make them super flavorful so that everything else is just adding to the yumminess of the full thing. And again, this isn’t me sitting here saying these are exactly like a burger because they’re not. What they are though, is a great way to enjoy all the things you love about a burger in a new way. Also, did I mention how easy these are.

Here’s all you do; Mix together a few simple ingredients to coat them and either brush it on or dip them in it. Then you bake for about 25 or 30 minutes and you’re ready to load ’em up onto your buns. Don’t forget to add all of your favorite condiments to make these both look and taste incredible.

You can also cook these on a grill for a Summer barbecue and right now I’m even wondering how they’d be over an open fire. Too bad I didn’t think to bring the ingredients to make them while camping. If I do decide to try that later I’ll be sure to let you know. Okay, so you’ve got to try these and I’ve gotta go so that we can get set up for the night. See you soon.

Smoky Portobello Veggie Burgers (Vegan+GF)

So did you know you could turn a plain old mushroom into something nearly unrecognizable? Plus, they look pretty freakin’ delicious with all the toppings.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 servings


The Burgers:

  • 2 large portobello mushroom caps
  • 2 tablespoons sugar free ketchup
  • 2 teaspoons liquid smoke
  • 2 tablespoons soy sauce or tamari if gluten free
  • 2 teaspoons maple syrup

The Other Stuff:

  • 2 sesame buns gluten free if needed
  • lettuce leaves
  • sliced tomato
  • sliced onion
  • Chao cheese or any dairy-free brand you prefer
  • mustard ketchup, pickles.......


Preheat the oven to 400 degrees F (200 C) and line a baking tray with foil.

Stir together the sauce ingredients for the mushrooms and either dip them into it and turn to coat, or brush it onto them. Place the sauce coated mushrooms on a tray to bake and remove the stems to lay separate (I don't throw them away because they are great on the side.).

Bake for 25 to 35 minutes until the mushrooms have shrunken and darkened a lot. Remove from oven and allow them to cool for about 5 minutes. Then assemble your "burgers" on the buns with any other toppings that you like and enjoy!


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