Grilled Portabella Burger With Basil Mayonnaise (vegan)

Prep Time
Cook Time
Ready In

"This recipe was featured in the August/September 2007 issue of Austin Vegetarian Living. It was submitted by Susan Jaffe, R.D., C.D., Vice President of the Vegetarian Network of Austin at that time. She adapted the recipe from one in the book, Some Like It Hot by Robin Roberts. She says, "I have made this recipe many times for my family. I usually saute the red onion in a pan before serving. You can serve this recipe with grilled tempeh brushed with teriyaki sauce. It is delicious and great for a hot summer night!" "

Original recipe yields 4 servings


  • Serving Size: 1 (297.6 g)
  • Calories 562.8
  • Total Fat - 26.4 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 48 mg
  • Sodium - 844.9 mg
  • Total Carbohydrate - 67.1 g
  • Dietary Fiber - 3.4 g
  • Sugars - 19.1 g
  • Protein - 15.9 g
  • Calcium - 136.9 mg
  • Iron - 4 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.4 mg

Step 1

Heat grill or grill pan.

Step 2

In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.

Step 3

Lightly coat both sides of mushroom caps with olive oil and season with salt and pepper, if desired.

Step 4

Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.

Step 5

To serve, split buns and toast on grill then spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.

Tips & Variations

No special items needed.