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Emily's Bella Burger

My husband and I love to grill out, but my daughter is vegan and initially it was challenging to find non-meat alternatives that she could enjoy while we have a juicy burger. Two years later, we have devised a number of recipes that are great -- whether you're a vegan or not. Our favorite is a Emily's Bella Burger -- a Portabella mushroom that has been marinated and grilled. It's also good as a second layer on top of a grilled beef burger.


4 bun-sized Portabella mushrooms
1/2 cup olive oil
1/4 cup teriyaki sauce
1/2 tsp fresh snipped rosemary
1/2 tsp fresh basil
fresh ground pepper
Avocados, sliced
Roma tomatoes, peeled, sliced, seeds removed
Fresh lettuce
Ketchup and mustard to taste


Gently wash mushrooms under cool running water and dry on paper towels. In a medium bowl, wisk together oil, teriyaki sauce, and herbs. Put mushrooms in a sealable plastic bag, pour marinade over, and refrigerate for 4-5 hours, turning several times. Preheat grill until it reaches about 350 degrees. Place mushrooms cap-side-down on grill, pour marinade into the well of the mushrooms, cook with indirect heat. Cook five minutes. Sprinkle with salt and fresh ground pepper. Turn and grill another three-five minutes. Split bun and toast gently (for vegans, be sure there are no dairy products in the bun). Place the mushroom on the bottom bun, top with lettuce, avocados and tomatoes. Add ketchup and mustard to taste. Serves four.