Grilled Portobello Burger with Citrus Slaw

by Toni Fiore author the VegEZ Video Cookbook

Portobello mushrooms size and steak-like texture make them a fantastic meatless option for grilling. A cast iron grill pan gives you the option of grilling year round.

Grilled Portobello Burger with Citrus Slaw..jpeg

Serves 4                           Time: 20 minutes

Preheat your grill (or grill pan) to 425-450 degrees.


2 tablespoons soy sauce or tamari

2 tablespoons vegetarian Worcestershire sauce

4 good-sized portobello mushrooms, stems and gills removed, rinsed, and dried well

Vegetable or olive oil for brushing


1. Blend the soy and Worcestershire sauces in a shallow bowl.

2. Brush the mushroom caps with a little oil and place oiled side down on your hot grill. Cover and cook for 5 - 7 minutes until mushrooms begin to flatten and brown.

3. Using tongs, pick up, dip/press the hot mushroom caps into the sauce mixture, then return to the grill and continue grilling for another 3 - 4 minutes.

On a toasted whole grain bun, spread vegan mayonnaise, top with tomato slice, grilled mushroom, and a layer of slaw. Enjoy!



1/4 cup fresh lime juice

2 teaspoons salt

2 tablespoons grated ginger

2 teaspoons agave syrup

1. Place all ingredients in a covered jar and shake well until the dressing is emulsified.



2 cups green cabbage, sliced very thinly

1 cup shredded carrot

1/2 small red onion, sliced thinly

2 tablespoons dried unsweetened coconut

1/2 cup chopped fresh cilantro

1 jalapeño pepper, diced (optional)