I love mushrooms, especially mushroom burgers, and with summer just around the corner, I thought this recipe would be perfect to share with you all. They are smoky, flavorful, light, and super easy to make.
What’s also great about this recipe is that it is easily customizable. For example, my kids love them with BBQ sauce and my husband loves them with a sweet chili sauce on top! I personally like them as is, but with lots of guacamole.
I also made this recipe completely oil free, using a little water to steam/cook the mushrooms. It works really well and helps cut back on the fat.
– Katie, The Informed Mom.
Oil Free Smoky BBQ Mushroom Burgers with Slaw
What You’ll Need:
- 4 burger buns; gluten free or wheat, whichever you prefer
- 4 portobello mushroom caps
- 1 cup shredded cabbage; I used a premade mix of cabbage and carrots
- ¼ cup chopped cilantro
- 2 chopped scallions
- ½ cup coconut yogurt – I used So Delicious unsweetened coconut yogurt
- 1 lime juiced
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt; plus more to taste
- Sliced avocado or guacamole to garnish
- BBQ sauce to garnish (optional)
Here’s what you’ll need for the marinade:
- ½ cup balsamic vinegar
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 ½ teaspoons smoked paprika
- 3 tablespoons maple syrup
- Combine all your marinade ingredients in a bowl or dish then add your mushrooms to marinade and let them hang out in it while you make your slaw.
- For the slaw- combine your yogurt, lime juice, salt, pepper, and smoked paprika and mix well. Then add in your cilantro and scallions, again mixing until well combined. Add in your slaw and mix. Set aside.
- After your mushrooms have marinated for about 15 minutes or so, set a pan over medium high heat. Once hot, add about ¼ cup water, then your mushrooms top side up (I could only cook two mushrooms at a time). Cover and let steam for about 5 minutes. Check your water level and add a little more if it evaporates too quickly, you don’t want the mushrooms or that balsamic vinegar to burn. Once your mushrooms have softened most of the way, flip them over, leaving the pan uncovered, allowing the water to evaporate a little more to get the tops brown. Once soft and done, transfer to a paper towel or dishcloth lined plate. Mushrooms tend to soak up a lot of moisture, so letting them rest for a few minutes on a towel or cloth allows excess water to drain out. Repeat steps for the remaining mushrooms
- Toast those buns!
- Once everything is done, assemble your burgers. I add a good dollop of guacamole on the bottom bun, but you can always just smash a few slices of avocado seasoned with salt if you don’t have guacamole on hand; then a mushroom, topped off with about ¼ cup slaw. I typically split the slaw evenly among the four burgers. Here you can add BBQ sauce if you want too. Dig in!
Everyone in my family loved these, even my husband, who growing up in a Cuban household, was only really used to eating potatoes, calabaza, and maybe some yucca for veggies. And of course, kids being kids, they really liked them as well!
If you are not oil free, you can also grill the mushrooms and buns on a BBQ to get that extra smoke flavor. These would be perfect for a backyard cookout during the summer! Enjoy!
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