Breaded Portobello Mushroom Burgers

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. I like to use ground plantain chips for the breading, but traditional panko crumbs can be used just as well. Either way, you won't miss the meat.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-5 days

Shopping List

Portobello Burgers

2 large whole portobello mushrooms
1 cup plantain chips (or 1/2 cup panko-style breadcrumbs)
1 egg, beaten
salt and pepper, to taste Toppings (Optional)
burger buns
Special Burger Sauce
tomatoes, pickles, lettuce

Instructions

Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
Step 3: To make the plantain chip topping, pulse the chips in a food processor until it's ground into a panko texture. Set up an assembly line of beaten egg and the crumbs seasoned with salt and pepper in 2 separate bowls. Dredge each mushroom cap in the the egg and then the crumbs. Coat the crumb mostly on the top and sides of the mushrooms (you don't need to coat the bottoms unless desired). There should be a light layer of crumbs all over the mushrooms.
Step 4: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.

Nutrition

Serves 2
Calories Per Serving: 176			DAILY VALUE %
Total Fat 9g	14%	Protein 5g	10%
Total Carbohydrate 19g	6%	Net Carbohydrate 17g
Fiber 2g	8%	Potassium 336mg	10%
Vitamin A	2%	Vitamin C	1%
Calcium	1%	Iron	8%

Nutritional information is for 1 serving, without toppings.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. Ground plantain chips make for the delicious grain-free crumb coating. Either way, you won't miss the meat.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-5 days

Shopping List

Portobello Burgers

2 large whole portobello mushrooms
1 cup plantain chips
1 egg, beaten
salt and pepper, to taste Toppings (Optional)
grain-free buns
Special Burger Sauce
tomatoes, pickles, lettuce

Instructions

Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
Step 3: To make the plantain chip topping, pulse the chips in a food processor until it's ground into a panko texture. Set up an assembly line of beaten egg and the crumbs seasoned with salt and pepper in 2 separate bowls. Dredge each mushroom cap in the the egg and then the crumbs. Coat the crumb mostly on the top and sides of the mushrooms (you don't need to coat the bottoms unless desired). There should be a light layer of crumbs all over the mushrooms.
Step 4: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.

Nutrition

Serves 2
Calories Per Serving: 176			DAILY VALUE %
Total Fat 9g	14%	Protein 5g	10%
Total Carbohydrate 19g	6%	Net Carbohydrate 17g
Fiber 2g	8%	Potassium 336mg	10%
Vitamin A	2%	Vitamin C	1%
Calcium	1%	Iron	8%

Nutritional information is for 1 serving, without toppings.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. I like to use ground plantain chips for the breading, but traditional panko crumbs can be used just as well. Either way, you won't miss the meat.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-5 days

Shopping List

Portobello Burgers

2 large whole portobello mushrooms
1 cup plantain chips (or 1/2 cup panko-style breadcrumbs)
2 tablespoons non-dairy milk
2 tablespoons all-purpose flour (or gluten-free blend)
1/2 tablespoon dijon mustard
salt and pepper, to taste Toppings (Optional)
burger buns
Special Burger Sauce
tomatoes, pickles, lettuce

Instructions

Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
Step 3: Stir together the milk, flour, mustard, salt, and pepper until smooth. Set aside.
Step 4: To make the plantain chip topping, pulse the chips in a food processor until it's ground into a panko texture. Set up an assembly line of the flour batter and the crumbs seasoned with salt and pepper in 2 separate bowls. Smear the mushrooms on over the top and sides with the flour batter (you don't need to coat the bottoms unless desired). The batter will be quite thick, so use your hands to remove any excess - it should be thin layer. Coat the mushroom tops and sides with the crumbs, pressing in any gaps with your hands. Remove excess crumbs with your hands, it should be a thin 1/8 inch layer all-around.
Step 5: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.

Nutrition

Serves 2
Calories Per Serving: 174			DAILY VALUE %
Total Fat 7g	11%	Protein 3g	6%
Total Carbohydrate 25g	8%	Net Carbohydrate 22g
Fiber 3g	11%	Potassium 309mg	9%
Vitamin A	1%	Vitamin C	0%
Calcium	3%	Iron	8%

Nutritional information is for 1 serving, without toppings.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

These portobello burgers are downright dreamy. The mushroom caps are lightly breaded and them grilled until tender, but still with a bit of bite. Pork rind crumbs and/or almond meal makes for a great low-carb breading. Either way, you won't miss the meat.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-5 days

Shopping List

Portobello Burgers

2 large whole portobello mushrooms
1/2 cup pork rind crumbs and/or almond meal
1 egg, beaten
salt and pepper, to taste Toppings (Optional)
low-carb burger buns
Special Burger Sauce
tomatoes, pickles, lettuce

Instructions

Step 1: Preheat a grill to medium-high (preferred method) or preheat an oven to 400°F to oven-bake.
Step 2: Use a spoon to gently scoop out the gills on the undersides of the mushroom caps. If there is a hard stem, carefully cut it off.
Step 3: Set up an assembly line of beaten egg and the crumbs seasoned with salt and pepper in 2 separate bowls. Dredge each mushroom cap in the the egg and then the crumbs. Coat the crumb mostly on the top and sides of the mushrooms (you don't need to coat the bottoms unless desired). There should be a light layer of crumbs all over the mushrooms.
Step 4: Spray the mushrooms lightly with cooking spray. To grill them, place them in the grill until softened but still holding their shape, about 3 to 4 minutes per side. If using the oven method, cook them top side facing up for 20 to 22 minutes. Gently flip them upside down for the final 5 minutes of cooking.
Serve: Enjoy these burgers as is, or load them up into an epic burger. These are delicious in Iceburgers.

Nutrition

Serves 2
Calories Per Serving: 192			DAILY VALUE %
Total Fat 13g	20%	Protein 19g	37%
Total Carbohydrate 3g	1%	Net Carbohydrate 2g
Fiber 1g	4%	Potassium 336mg	10%
Vitamin A	2%	Vitamin C	1%
Calcium	1%	Iron	3%

Nutritional information is for 1 serving, without toppings. Calculated using pork rind crumbs.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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