Vegetarian Mushroom Swiss Hamburger
Satisfy your burger cravings with this hearty and flavorful Vegetarian Mushroom Swiss Hamburger—a meatless masterpiece that delivers all the savory goodness you love! Grilled portobello mushroom caps are marinated in a rich blend of olive oil, balsamic vinegar, soy sauce, and garlic, creating an irresistibly juicy base. Topped with melted Swiss cheese, crisp lettuce, ripe tomato, and sweet red onion, these burgers are stacked with vibrant flavors and textures. Nestled in toasted whole-grain buns with creamy mayo and tangy Dijon mustard, this vegetarian twist on the classic Mushroom Swiss Burger is perfect for weeknight dinners, backyard barbecues, or anytime you want a plant-based meal that doesn’t compromise on taste. Ready in just 30 minutes, this recipe is the ultimate option for quick, satisfying, and vegetarian-friendly dining.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Soy sauce
- 2 cloves, minced Garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Swiss cheese
- 4 Whole-grain hamburger buns
- 4 leaves Lettuce
- 1 large, sliced Tomato
- 1 small, sliced Red onion
- 4 tablespoons Mayonnaise
- 4 teaspoons Dijon mustard
Instructions
Start by cleaning the portobello mushrooms gently with a damp cloth to remove any dirt. Remove the stems but leave the gills intact.
In a shallow dish, mix the olive oil, balsamic vinegar, soy sauce, minced garlic, salt, and pepper to create the marinade.
Place the mushroom caps in the marinade, ensuring they are fully coated. Let them marinate for at least 10 minutes, occasionally flipping them to absorb the flavors.
Preheat a grill or skillet over medium heat.
Place the marinated mushroom caps on the grill or skillet, cooking for about 5 minutes on each side or until they are tender and juicy.
During the last minute of cooking, place a slice of Swiss cheese on each mushroom cap and cover with a lid or foil to allow the cheese to melt.
While the mushrooms are cooking, toast the hamburger buns lightly on the grill or in a toaster.
Spread a tablespoon of mayonnaise and a teaspoon of Dijon mustard on each half of the toasted buns.
Assemble the burgers by placing a cheese-covered mushroom on the bottom half of each bun. Top with a lettuce leaf, a slice of tomato, and a few rings of red onion.
Finish by adding the top bun, press lightly, and serve immediately while warm.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 53.2 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1578 mg | 121% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3309 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
