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.
