🍄🍔🌱 Portobello Mushrooms – Perfect Plant-Based Burger Alternative
Our Portobello Mushrooms are generously sized with a deep, earthy flavour and satisfyingly meaty texture, making them the ultimate plant-based alternative to beef patties or burger buns. Whether you’re grilling, roasting, or stuffing, these versatile mushrooms are your go-to ingredient for wholesome, flavour-packed meals. Big, bold, and meaty – nature’s answer to the burger bun.
💫 Flavour Profile:
Deep & earthy 🍂 | Meaty texture 🍖 (without the meat!) | Savoury & umami-rich 🍜
🌟 Why You’ll Love Them:
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🍄 Thick, juicy caps ideal for grilling or roasting
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🍔 Perfect meat-free burger base – naturally satisfying
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🔥 Holds its shape and soaks up flavour like a pro
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🌱 Low in calories, rich in fibre, B-vitamins & umami
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🧑🍳 Great for vegans, vegetarians, and flexitarian foodies
🍽️ How to Enjoy:
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Grill and serve in a bun with your favourite burger toppings 🍅🥬🧅
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Roast whole with garlic and herbs as a main or side dish 🌿
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Stuff with grains, cheese, or veggies and bake 🧀
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Slice into pastas, risottos, or stir-fries for extra depth 🍝
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Use as a low-carb alternative to sandwich buns or pizza bases 🥪
🍄🔥🍔 Grilled Portobello Mushroom Burger
🛒 Ingredients (Serves 2):
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2 large Portobello mushrooms, stems removed 🍄
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2 tbsp olive oil
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1 tbsp balsamic vinegar
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1 tsp soy sauce or tamari
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1 clove garlic, minced 🧄
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Salt & pepper to taste
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2 burger buns 🍔
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Toppings: lettuce, tomato, onion, vegan mayo, avocado, cheese slices, etc. 🧅🥬🍅🧀
👩🍳 Instructions:
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In a bowl, whisk olive oil, balsamic, soy sauce, garlic, salt, and pepper.
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Brush mushroom caps with marinade and let sit for 10–15 minutes.
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Grill mushrooms (cap side down first) for 4–5 mins per side until tender and juicy.
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Toast buns and build your burger with toppings of choice.
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Serve hot and enjoy the meaty, savoury goodness!
✨ A smoky, satisfying, and totally plant-based burger experience.
🍄🧀🔥 Stuffed Portobello Mushrooms with Spinach & Cheese
🛒 Ingredients (Serves 2–4):
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4 large Portobello mushrooms, cleaned and stems removed
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1 tbsp olive oil
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1 clove garlic, minced 🧄
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100g baby spinach 🌿
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100g cream cheese or plant-based alternative
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50g grated cheese (cheddar, mozzarella, or vegan) 🧀
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Salt & pepper to taste 🧂
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Optional: breadcrumbs or chopped nuts for topping
👩🍳 Instructions:
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Preheat oven to 200°C (180°C fan) or 400°F.
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Lightly brush mushroom caps with olive oil and place on a baking tray.
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In a pan, sauté garlic in a little olive oil, then add spinach and cook until wilted.
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Mix spinach with cream cheese and season with salt and pepper.
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Fill mushroom caps with the mixture and sprinkle with grated cheese (and breadcrumbs or nuts if using).
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Bake for 20–25 minutes, until mushrooms are tender and cheese is golden and bubbly.
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Serve with salad, rice, or crusty bread for a complete meal!
✨ Creamy, cheesy, and full of umami – perfect for vegetarians and mushroom lovers alike.
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