Portobello Mushrooms – Perfect Plant-Based Burger Alternative

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:

• Thick, juicy caps ideal for grilling or roasting

• Perfect meat-free burger base – naturally satisfying

• Holds its shape and soaks up flavour like a pro

• Low in calories, rich in fibre, B-vitamins & umami

• Great for vegans, vegetarians, and flexitarian foodies

How to Enjoy:

• Grill and serve in a bun with your favourite burger toppings

• Roast whole with garlic and herbs as a main or side dish

• Stuff with grains, cheese, or veggies and bake

• Slice into pastas, risottos, or stir-fries for extra depth

• Use as a low-carb alternative to sandwich buns or pizza bases

Grilled Portobello Mushroom Burger

Ingredients (Serves 2):

• 2 large Portobello mushrooms, stems removed

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp soy sauce or tamari

• 1 clove garlic, minced

• Salt & pepper to taste

• 2 burger buns

• Toppings: lettuce, tomato, onion, vegan mayo, avocado, cheese slices, etc.

Instructions:

1. In a bowl, whisk olive oil, balsamic, soy sauce, garlic, salt, and pepper.

2. Brush mushroom caps with marinade and let sit for 10–15 minutes.

3. Grill mushrooms (cap side down first) for 4–5 mins per side until tender and juicy.

4. Toast buns and build your burger with toppings of choice.

5. 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):

• 4 large Portobello mushrooms, cleaned and stems removed

• 1 tbsp olive oil

• 1 clove garlic, minced

• 100g baby spinach

• 100g cream cheese or plant-based alternative

• 50g grated cheese (cheddar, mozzarella, or vegan)

• Salt & pepper to taste

• Optional: breadcrumbs or chopped nuts for topping

Instructions:

1. Preheat oven to 200°C (180°C fan) or 400°F.

2. Lightly brush mushroom caps with olive oil and place on a baking tray.

3. In a pan, sauté garlic in a little olive oil, then add spinach and cook until wilted.

4. Mix spinach with cream cheese and season with salt and pepper.

5. Fill mushroom caps with the mixture and sprinkle with grated cheese (and breadcrumbs or nuts if using).

6. Bake for 20–25 minutes, until mushrooms are tender and cheese is golden and bubbly.

7. Serve with salad, rice, or crusty bread for a complete meal!

Creamy, cheesy, and full of umami – perfect for vegetarians and mushroom lovers alike.