Grilled Portobello Mushroom Burgers with Swiss Cheese
Grilled Corn, Tomato, and Herb Salad
Ingredients
- 6 portobello mushroom caps, cleaned
- 3 Tbsp vegan balsamic vinegar
- 1½ tsp dried crushed 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 a grill pan or grill to medium-high heat. Brush 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 over cut sides of buns. Serve mushrooms mixture, onion, and arugula on buns.
Side Dish Ingredients
- 6 ears corn, shucked
- 6 Tbsp vegan creamy garlic dressing, divided
- 1 pint grape tomatoes, halved
- 3 Tbsp chopped fresh basil
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat a grill pan or grill to medium-high heat. Brush 3 Tbsp dressing over corn; grill corn 5 to 7 minutes or until tender and lightly charred, turning occasionally.
- Remove kernels from corn; discard cobs. Toss together corn, tomatoes, basil, parsley, and 3 Tbsp dressing in a large bowl; season with salt and pepper to taste.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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