Blackened Portobello Burger (dairy free + vegetarian)
Recipe type: sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2 burgers
  • 2 large portobello mushrooms, washed and stems removed
  • 2 tsp extra virgin olive oil, divided
  • 3tsp blackened seasoning, divided
  • ½ zucchini, sliced ¼ inch thick
  • Salt & pepper
  • 1 tsp extra virgin olive oil
For the BBQ mayo:
  • ¼ C mayo
  • 2 tbsp BBQ sauce
  • 1 clove of garlic, minced
  1. Coat each mushroom with 1 tsp of olive oil. Then sprinkle top and bottom of each mushroom with 1½ tsp blackened seasoning. Cover and refrigerate for 2-3 hours. You can skip this part of you don't have time but I highly recommend it for maximum flavor.
  2. Toss the sliced zucchini with pinch of kosher salt and ground pepper. Drizzle with1 tsp of olive oil and toss to coat.
  3. Heat a grill pan over medium high heat. Place the zucchini slices on the pan and cook 2-3 minutes per side. Remove from the pan and set aside.
  4. Place the portobellos on the grill pan. Cook 5-10 minutes or until tender, flipping 2-3 times while cooking.
  5. Make the mayo. Whisk together the mayo, BBQ sauce and garlic. Set aside.
  6. Slice the burger buns in half (if not already sliced). Lightly brush the inner burger buns with olive oil. Place olive oil side down on the grill pan and grill for 1-2 minutes or until toasty.
  7. Assemble the burgers. Spread the BBQ mayo on the inside of each burger slice. Top with the portobello, baby greens and zucchini.
Nutrition information includes 1 tbsp BBQ mayo per burger. Nutrition content will be altered if different buns are used and if any other condiments are used.
Nutrition Information
Serving size: 1 burger Calories: 354 Fat: 19g Saturated fat: 1g Unsaturated fat: 17g Trans fat: 0g Carbohydrates: 37g Sugar: 4g Sodium: 1486mg Fiber: 3g Protein: 8g Cholesterol: 0mg
Recipe by This Gal Cooks at