Portabella Burgers w/ Baslamic Mayonnaise

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Posted By: MD
Posted In:  Events
Page Views:  709 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  2

Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


  • 2 phat portabella mushrooms
  • 8 oz soy "cream cheese"
  • 2 shallots (can substitute 2 chopped green onions)
  • 2 cloves garlic - minced
  • 1/2 teaspoon thyme
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 1/4 cup vegan mayonnaise
  • 1 1/2 tablespoon baslamic vinegar
  • 1/4 - 1/2 teaspoon ground black pepper
  • olive oil
  • romain lettuce
  • sliced tomatoes
  • vegan buns


Preheat oven to 350. Remove stems from mushrooms, wash, pat dry, and set aside. Take mushroom stems and finely chop. In a medium bowl combine the stems, "cream cheese", shallots, garlic, thyme, parsley and salt and pepper. Mix well. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is light goldem brown.

In small bowl add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven. Spread the baslamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!

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