My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

On the Grill

Grilled Portobello Mushroom Burger

by Leave a Comment

Ready to fire up the grill? Give beef a break with a grilled Portobello mushroom burger. The simple marinade makes them tangy and flavorful.

What is a Portobello Burger Made of?

Portobello burgers are made with Portobello mushrooms instead of ground beef like traditional burgers. The large mushroom caps are similar in size, shape and texture.

However, grilled Portobello mushroom burgers do not taste like hamburgers. The mushrooms are soaked in a savory, sweet and tangy marinade. These flavors are complimented with the usual burger toppings, such as lettuce, tomato and onion to form the perfect bite.

How to Prepare Portobello Mushrooms

It is quick and easy to prepare Portobello mushrooms for the grill. Begin by removing the stems. Then given the mushroom caps a rinse, and dry them with a paper towel or clean cloth.

Be careful not to apply too much pressure when drying the mushroom caps. They can split.

How Do I Make My Portobello Mushroom Not Soggy?

Grilling Portobello mushrooms is a great way to ensure they don’t come out soggy. The marinade and any extra moisture will drip into the grill while cooking. Pan frying or baking Portobello mushrooms may leave them soggy. Using an Air Fryer is a great option, but using a liner could result in some sogginess.

Grilled Portobello Mushroom Burger Recipe

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used) 
  • 1 Tbsp Worcestershire Sauce 
  • 1 Tbsp Liquid Smoke 
  • 1 Tbsp Agave or maple syrup 
  • 1/2 c. water 
  • Portobello Mushrooms (I pick bun size portobellos, one per person) 
  • Whole wheat or bun that is similar in diameter to the mushrooms

Burger Toppings (Optional)

  • Lettuce 
  • Tomato 
  • Red or white onion 
  • Mustard  
  • Pickles 

Instructions

Step 1 – Mix Marinade

Begin by mixing the Braggs Liquid Aminos, Worcestershire sauce, liquid smoke, agave and water in a large bowl or shallow baking dish.

Step 2 – Prepare Portobello Mushrooms

Next remove stems from the Portobello mushrooms. Then rinse and carefully dry them with a paper towel or cloth.  

Step 3 – Marinade Portobello Mushrooms

Now sink the Portobello mushrooms in the marinade for 30 minutes, flipping halfway through.

Step 4 – Grill

Place the Portobello mushrooms on a hot grill. Cook for 10 minutes, then flip. Cook for an additional 5-10 minutes, depending on the size and thickness of your mushrooms.

Step 5 – Assemble Burger

Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard.

The beauty of burgers is each person can add their own toppings to their liking. One of my sons will only eat pickles on his. A lot of pickles! How do you like your grilled Portobello mushroom burger?

If you are cooking for a crowd, the marinade can by doubled or tripled to accommodate the number of Portobello mushrooms you need.

Grilled Portobello Mushroom Burger

More Plant Based Recipes

If you like this recipe, you’ll love these easy vegan recipes too:

Yield: 4 Servings

Grilled Portobello Mushroom Burger

Grilled Portobello Mushroom Burger

A simple marinade turns Portobello mushrooms into mouth watering burgers for the grill.

Prep Time 35 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Agave or maple syrup
  • 1/2 c. water
  • Portobello Mushrooms
  • Whole wheat or bun that is similar in diameter to the Portobello mushrooms
  • Lettuce (optional)
  • Tomato (optional)
  • Red or white onion (optional)
  • Mustard (optional)
  • Pickles (optional)

Instructions

  1. Mix all ingredients for the marinade in a large bowl or shallow baking dish. Other spices can be added and ingredients can be doubled. 
  2. Remove stems from the Portobello mushrooms. Then rinse and carefully dry with a paper towel or cloth.  
  3. Sink Portobello mushrooms in marinade for 20 to 30 minutes, flipping halfway through.  
  4. Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough. 
  5. Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard. 

Notes

The marinade can be doubled or tripled to accommodate the number of Portobello mushrooms you will be grilling.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

Homemade BBQ Sauce

by 12 Comments

Summer is coming… for those of us in Phoenix it is right on our door step. In addition to the heat, summer brings on cookout season. If this is your first summer living a plant-based lifestyle you may be a little intimidated by all of the upcoming barbecue invitations. Don’t be, I’ve got you covered, right down to my Homemade BBQ Sauce!

Homemade Vegan Barbecue Sauce

This page contains affiliate links.

Today I’m going to share one of my secrets, Homemade BBQ Sauce.

I love barbecue sauce! Like, I really love it! I could eat it on almost anything.

Sweet and Tangy Vegan Barbecue Sauce

This Homemade BBQ Sauce is sweet and tangy. My husband said it tasted like candy but his palate is really sensitive to sweetness. Actually, at first you taste the sweet then the tangy hits.

This homemade barbecue sauce is perfect on baked potatoes, lentil BBQ or my Spaghetti Squash BBQ Sandwich, BBQ Chickpeas, tofu and more. The sauce is really versatile and you can change it up by using less sugar or more vinegar. You can also add Sriracha for a little more kick.

Simple Ingredients

A couple of years ago I started getting really sensitive to ingredients in processed foods. I can’t just grab a sauce off the shelf at the grocery store unless I want to chance a migraine.

This vegan barbecue sauce uses pantry staple ingredients that I always have on hand. These ingredients work for me. I love that I can get all the deliciousness of vegan barbecue without a headache.

No high fructose corn syrup in this sauce!

Quick and Easy

One of the best things about this DIY barbecue sauce is that it’s so quick and easy to make! Basically, you stir every thing together and let it heat up. You could just mix it but the flavors change as it simmers.

Homemade BBQ Sauce

Ingredients

  • 1 6 oz can of tomato paste
  • 1 Tbsp molasses
  • 3 Tbsp
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup (more or less) of brown sugar
  • 1/2 cup water (add it a little at a time to obtain the right consistency)

Do

  1. Add all ingredients except water in a small sauce pan place on low heat.
  2. Stir often as you add each ingredient.
  3. Once everything except water is added taste and make any changes.
  4. Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.

Serve

Use this BBQ Sauce as you would a bottled sauce. If you have leftovers store in the refrigerator in an air tight container.

Homemade Barbecue Sauce

Homemade Barbecue Sauce

Forget store bought barbecue sauce, this DIY BBQ Sauce is vegan and delicious!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 6 oz can of tomato paste
  • 1 Tbsp molasses
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup (more or less) of brown sugar
  • 1/2 cup water (add it a little at a time to obtain the right consistency)

Instructions

  1. Add all ingredients except water in a small sauce pan place on low heat.
  2. Stir often as you add each ingredient.
  3. Once everything except water is added taste and make any changes.
  4. Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.

Notes

You can add more brown sugar or maple syrup if you like a sweeter sauce. Add more heat by adding hot sauce like Sriracha.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

Next I’ll share my Cauliflower BBQ Bites recipe!

Make sure you read the labels on all of your ingredients. Some versions may not be vegan or may contain gluten. Always read ingredients on packaged products to make sure they are safe for you.

This page contains affiliate links. 

Fire Up the Grill

by 6 Comments

I’ve already been proclaiming that Summer is here. It may be Spring for you but it is Summer in Arizona. Since Memorial Day is only days away I wanted to leave you will some grilling ideas.

Vegan grilling ideas

If you get invited to a barbecue you will be prepared. Just don’t go empty-handed!

portobello's on the grill

Portobello Mushrooms

You can’t go wrong with grilling Portobello Mushrooms. Consider grilling Portobello Steaks, Portobello Fajita’s, or Portobello Burgers. Mushrooms are incredibly versatile and work great on the grill. Since they are large they “fit” better and don’t fall in the fire.

Veggies

Many veggies can be grilled as well. Summer Squash, Onions, Bell Peppers, Tomatoes, and Asparagus. I even grill Avocados, yes you read that right.

You can arrange veggies on skewers or just toss them on the grill. There are also really neat products available like this Emeril Grilling Veggie Basket that you can flip over to allow both sides to cook. Or, this Weber Style Professional-Grade Vegetable Basket that is open on top for easy stirring. I always loved eating kabobs but when grilling for company (and kids) these grill baskets make much easier options in my opinion. They are even Father’s Day gift worthy!

dips for a cookout

Side Dishes

Baked Potato Wedges, Potato Salad, Dirty Mashed Potatoes, Baked Beans, Chip & Salsa or Pico De Gallo are great side dishes if you are planning to grill.

If you are getting together with friends or family I always enjoy bringing stuff like chips and salsa, guacamole, Pico de Gallo, Green Chili White Bean Dip, Unfried Pinto Beans, Faux Cheese Dip for dipping. I’ll often bring a quinoa-black bean salad too. I like to bring chips and dips because these look “normal” to everyone else. I feel like dips are always safe to bring to a party. I sometimes feel weird bringing a whole separate entrée (unless I was asked ) to someone else’s party.

Drinks

Don’t forget to BYOB! I don’t drink alcohol and I’m rarely invited anywhere with it as an option (actually I’m rarely invited anywhere at all, I think everyone is too intimidated by my son’s allergies. That is the reason I’m going with. I’m fabulous, who wouldn’t want to hang out with me? I digress.) I prefer to bring my own drinks. Usually it is just water. I’m a water snob. We have a filter so I have a hard time drinking tap water.

Basically, don’t assume there will be something you can drink. I regularly attend events where lemon water is the only option. I prefer my water straight up. If you love lemon you must check out Sarah’s Stevia Lemonade at Gazing In!

gluten free vegan brownies

Dessert

Probably the most important part of any cookout. I don’t typically grill dessert but we occasionally grill peaches. Just cut them in half, remove the pit and put them on the grill. Serve them with vegan ice cream! It will taste kind of like peach cobbler without all the work.

If I’m taking dessert somewhere it is almost always my Gluten-Free Vegan Brownies. They travel well, don’t need to be refrigerated and everyone loves them.

4 Tips to Stay Safe in the Sun

If you plan to spend some time outside make sure to check out my recent post with 4 Tips to Keep You Safe in the Sun! I also share about learning a had a pre-cancerous mole years ago. If you don’t know what sunscreen to buy read the post!

This post contains affiliate links.

Father’s Day Meal Ideas (and unsolicited and possibly offensive advice)

by 6 Comments

Grilled Portobello Steaks, Garlic Mashed Potatoes, green beans, and mushroom gravy.
Grilled Portobello Steaks, Garlic Mashed Potatoes, green beans, and mushroom gravy.

Do you have a great man in your life that you are celebrating this weekend? I hope you do! My dad and step-dad live several states away so I wont get to spend time with them but I’m hoping for an afternoon phone call. The card is in the mail Dad! 🙂

I will get to spend time with my husband, he is a wonderful man and father and I’m honored to have him in my life. I have no idea what we will be eating that day, I haven’t asked him yet but if you are wrestling with what to cook I’ll offer a few ideas I’m kicking around (that I know my husband loves).

fathersdaymealideas

Grilled Portobello Steaks (using this Mushroom Marinade) are a “manly” meal and loved by Omni’s as well as Herbivores. I like to pair it with Mashed Potatoes, green veggies and mushroom gravy.

Mexican Casserole with homemade Pico
Mexican Casserole with homemade Pico

If you’ve read this blog for any time at all you know we LOVE Mexican food. Seriously, LOVE is an understatement. Nothing (food related) makes my husband happier than homemade pico de gallo and guacamole. They pair well with Portobello Fajita’s, Easy Mexican Brown Rice and Bean Casserole, or Quinoa-Lentil Tacos. Avocado Grillers is another favorite!

grilled avocado 160 (47)

What If?

Maybe your husband isn’t interested in Vegan/Plant-based options, do you want to know what I’d do? Choose to honor him! Maybe you fight about food everyday, maybe it has been a big problem between you two? On Father’s Day put that aside, you don’t have to cook ribs or a big slab of meat to honor him. Maybe you take him to a restaurant of his choice or pick up take out to eat at home.

This next part is very important. Don’t say anything negative about the food, don’t make a big deal about it, if something needs to be said just say, “I love you more that your food choices and I want to honor you today and thank you for all you do for our family and all that you are as a man.” That is it. When tomorrow comes don’t rub it in his face either.

Sorry

I know many ethical vegans read this blog so I do want to apologize if this offended you. I try to stay away from offending anyone, no matter their beliefs but I feel very strongly that relationships are more important. Many families are caught in a huge struggle and eating choices are at the center of it. It is sad; for Father’s Day let’s remove that from the equation and just love each other.

If you just cannot bring yourself to serve or buy meat and the man in your life wants it maybe he would be happy with a faux meat option. If push came to shove I’d make my husband a Father’s Day meal of his choice but he knows I don’t want to cook or buy meat so he won’t ask me to. I know, he’s a keeper!

What are your Father’s Day plans?

Avocado Grillers

by 17 Comments

I never get tired of guacamole, chocolate mousse (the avocado makes it creamy), or eating avocado raw whatever I can, but sometimes a girl needs to branch out.

brownies, garden HC grilled avocado 160 (45)

Oh yes, I grilled avocado!

Even better I served it with Spicy Black Beans and Cilantro-Lime Brown Rice. This may be a combo made in heaven.

grilled avocado 160 (47)

I almost hate to call this a recipe because it is so easy.

Avocado Grillers

Ingredients

  • 2 ripe avocados, cut into equal slices (6-8)
  • bell peppers, cut into strips
  • onions, cut into strips (thin strips will burn)
  • corn tortillas or other gluten-free tortillas

Do

  1. Preheat your grill and add avocados, bell peppers, and onion.
  2. Check every few minutes to see how they are cooking, turn once they start to brown and don’t let them burn.
  3. Remove veggies from the grill.

Serve

We ate these on gluten-free corn tortillas but any tortilla will do. These veggies are also great served on a salad. For lunch the next day I mixed up rice and beans then topped it with the grilled avocado and veggies. So Good!

This recipe is being shared at Gluten-Free Friday hosted by Vegetarian Mamma!

Portobello Burgers and Potato Salad

by 5 Comments

When it comes to classic comfort foods with a plant-based twist, few combinations are as satisfying and delicious as Portobello burgers paired with a creamy potato salad. This duo makes for an impressive meal that’s perfect for a summer barbecue, a cozy family dinner, or a casual gathering with friends.

My husband and I used to grill A LOT! In fact, he is known for his grilling abilities in some circles. When we went plant-based we pretty much gave up grilling, until now.

Grilled Portobello Mushroom Burger

Choosing the Perfect Portobello Mushrooms

Portobello mushrooms are the stars of the show when it comes to creating a juicy, flavorful burger without the meat. When selecting Portobello mushrooms, look for ones that are large, firm, and have a smooth, unblemished cap. The gills underneath should be dark and dry, not slimy. Freshness is key to achieving the best texture and flavor.

The secret to a truly mouthwatering Portobello burger lies in the marinade. Because mushrooms are like sponges, they readily absorb the flavors they’re soaked in. Follow my Grilled Portobello Mushroom Burger instructions for the perfect marinade and instructions for finishing the burger.

Simple and Creamy Potato Salad

No Portobello burger is complete without a side of creamy potato salad. This classic dish is a staple at picnics and barbecues for good reason—it’s deliciously comforting and complements the smoky flavors of grilled foods perfectly. Here’s how to elevate your potato salad game.

Start by cutting your potatoes into evenly sized chunks to ensure they cook at the same rate. Boil them in salted water until they’re just tender when pierced with a fork. Overcooking can lead to a mushy salad, so keep a close eye on them. Once cooked, drain and let them cool slightly before mixing them with the dressing.

A classic potato salad dressing is rich and tangy, often made with mayonnaise, mustard, and vinegar. For a plant-based version, vegan mayonnaise works beautifully, providing the same creamy texture without the eggs. Find the full recipe for my Vegan Potato Salad here.

Creamy Vegan Potato Salad

Portobello Burgers and Potato Salad Recipes

The combination of Portobello burgers and potato salad creates a meal that’s both satisfying and balanced. The hearty, umami-rich mushrooms paired with the creamy, tangy potato salad offer a perfect contrast in flavors and textures. This duo is not only delicious but also showcases the versatility and richness of plant-based ingredients.

Serving Suggestions

For a complete meal, consider adding a few extra sides. A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the burgers and potato salad. Grilled vegetables, like asparagus or corn on the cob, are also excellent additions that can be cooked alongside your Portobello burgers.

Crafting the perfect Grilled Portobello Burgers and Vegan Potato Salad is more than just cooking a meal—it’s about embracing a culinary adventure that celebrates the richness of plant-based ingredients. With the right techniques and a bit of creativity, you can create a delicious, satisfying meal that’s perfect for any occasion.

More Plant Based Dinner Ideas

If you like this dinner idea, you’ll love these plant based recipes too: