Vegan Mushroom Burgers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 86.9 μg | (145 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup vegan Mayonnaise
- 3 cloves garlic cloves
- 2 cups fresh Basil
- 1 Tbsp lemon juice
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 large Portobello Mushroom (wiped clean with dampened paper towels, stems cut off)
- 3 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- 1 bunch Arugula (washed and spun dry)
- 4 vegan kaiser rolls
Preparation steps
1.
Combine the mayonnaise, garlic, basil, lemon juice, salt, and pepper in a food processor and pulse until completely combined. Set aside
2.
Preheat grill to high. Use a fork, poke several holes into the mushroom caps.
3.
Combine the olive oil and balsamic vinegar in a small bowl and whisk. Brush the caps with the mixture and season with salt and pepper.
4.
Arrange the mushrooms, rounded side down on the grill. Grill for about 4 minutes on each side, or until nicely browned.
5.
Spread the pesto on the bottoms of the rolls. Lay a mushroom cap and arugula on each of the rolls. Add top of the roll and serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
