Grilled Portobello Mushroom Burgers with Swiss Cheese
Fresh Corn, Tomato, and Herb Salad
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Ingredients
- 6 portobello mushroom caps, cleaned
- 3 Tbsp balsamic vinegar
- 1½ Tbsp chopped fresh rosemary
- 1½ Tbsp low-sodium soy sauce (or use tamari)
- 3 Tbsp olive oil, divided
- 2 tsp Montreal steak seasoning
- 1 red onion, cut into ½-inch-thick slices
- 6 slices vegan Swiss cheese
- 6 Tbsp vegan mayonnaise
- 6 vegan hamburger buns
- ½ (5-oz) pkg baby arugula
Instructions
- Place mushrooms in a shallow bowl. Whisk together vinegar, rosemary, soy sauce, 2 Tbsp oil, and steak seasoning; pour over mushrooms, and let stand 30 minutes.
- Preheat grill or grill pan to medium-high heat. Toss onion with 1 Tbsp oil. Grill mushrooms and onion, covered, 5 to 7 minutes per side or until tender, brushing with marinade. Slice mushrooms, and top with cheese.
- Spread mayonnaise on cut sides of buns. Serve mushrooms, onion, and arugula on buns.
Side Dish Ingredients
- 6 ears corn, shucked
- 1 pint grape tomatoes, halved
- 2 Tbsp chopped fresh mint (see Note)
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh basil
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cut kernels off corn cobs; discard cobs. Toss together corn and remaining ingredients in a large bowl.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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