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Make it Meatless with BBQ Portobello Burgers for the Grill

Posted on by Alisa Fleming in Nutrition Headlines with 0 Comments
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Vegan Portobello Burger - Vegetarian BBQToday's recipe feature incorporates some great shortcut ingredients for dairy-free and vegan consumers. Tami uses vegan worcestershire sauce for a nice jolt of meaty flavor (most worcestershire sauce is dairy-free, but contains anchovies), and there are two all-natural brands that are becoming more readily available: Wizard's (also gluten-free) and Annie's.

And while dairy-free "blue cheese" may not be familiar to some of you, there are actually two brands on the market: Sheese Blue-Style and Sunergia Soy Bleu. Both cheese alternatives are sold in stores and online – see their websites for details.

Tami Noyes ~ It’s true, we’re well into grilling season now. I’m a huge fan of veggie burgers, especially the Incrediburgers from American Vegan Kitchen, but even I like to change it up. These couldn’t be easier to make, or more tasty! Most omnivores enjoy these, thanks to their “meaty” texture and big flavors. Give them a try this 4th of July …

BBQ Portobello Burgers

  • 4 Large Portobello Mushrooms, gills and stems removed
  • 1/4 Cup Vegan Dry Red Wine
  • 2 Teaspoons Vegan Worcestershire Sauce (Try Wizard's or Annie's)
  • Black Pepper
  • 1 Cup Barbecue Sauce of Choice
  • 1/2 Cup Vegan Blue Cheese, crumbled (Optional, try Sheese Blue-Style and Sunergia Soy Bleu)
  • 4 Burger Buns, toasted

Place the mushrooms cavity-side up in a 9 X 13-inch pan. Pour 1 tablespoon wine and 1/2 teaspoon Worcestershire sauce into each cavity. Add a good amount of black pepper. Let marinate 1/2 hour to 1 hour.

Preheat the grill to medium high (400 degrees F.) Be sure the grill is well-oiled. Place the mushrooms on the grill, cavity-side up. Grill over medium heat 3 to 4 minutes or until marked. Turn one-quarter turn to get hatch marks. Grill another 3 to 4 minutes, or until marked. Turn over to allow any remaining marinade to drip onto the grill, enhancing the flavor of the caps. Cook another 2 to 3 minutes or until the center is softened and the mushrooms are done.  During the last few minutes, baste with the barbecue sauce. It will slightly caramelize and cook onto the caps. Place on the bun and sprinkle with the blue cheese. If you don't have blue cheese (or you don’t like it), a light coating of mayo is terrific on the bun.

Makes 4 servings

Vegan Portobello Burger - Vegetarian BBQ

Article, recipe, and photo by Tamasin Noyes, author of American Vegan Kitchen. Tami's cookbook covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. For even more of her recipes, you can visit Tami at her blog Vegan Appetite.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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