Disclaimer: I was compensated by Urban Accents for this post. As usual, all opinions are my own!
It’s summertime which means it’s grillin’ time! Every year when I go to a backyard barbeque I’m always praying that I won’t be having a sad, flavorless, soy patty burger. Nothing is sadder than watching all your friends with juicy, yummy-looking burgers while you eat a greyish soy veggie burger. Seriously, it sucks!
To combat every vegetarian and vegan person’s disappointment, I decided to partner up with Urban Accents to show you how you can inject a whole lot of flavor into your summer barbeque! You might remember them from my Korean BBQ Bao recipe! This time, I used their Manchego and Roasted Garlic Veggie Roaster seasoning to marinate my mushroom in. I also stuffed each mushroom with Monterey Jack cheese so that there is ooey gooey cheese with every bite!
The mushroom burger is so juicy and tasty! The roasted garlic from the Urban Accent Manchego and Roasted Garlic Veggie Roaster seasoning really pumps up the flavor! For me, the cheese is the best part! I’m a sucker for a cheesy burger! But isn’t everyone?
This burger might even catch the eye of some of the meat eaters! Be sure to make enough to share! What’s your favorite vegetarian dish to grill?
Cheesy Mushroom Burgers
- Total Time: 15 minutes
- Yield: 4 burgers 1x
Ingredients
- 4 Portobello mushrooms, cleaned and stems removed
- 1/4 cup vegetable oil
- 2 tbsp Urban Accent Manchego & Roasted Garlic Veggie Roaster Seasoning Blend
- 1/4 cup Swiss or Monterey Jack cheese, cubed
- 4 buns
- 2–3 leaves of lettuce
- 1/4 red onion, thinly sliced
- 1 small avocado, thinly sliced
- your choice of burger condiments (mustard, ketchup, mayo, etc)
Instructions
- Mix the olive oil and Urban Accent Manchego & Roasted Garlic Veggie Roaster Seasoning Blend in a small bowl. Brush each mushroom with the seasoned oil. Make sure to cover every side, including the inside of the mushroom! You can now either cook the mushrooms or place them in a tupperware container with the rest of the marinade and refrigerate overnight.
- If you’re using a grill, oil the grill so the mushroom don’t stick to the rack. Add the mushrooms hollow side down and cook for 3-4 minutes. Flip and fill with cubed cheese. Cover with foil to help the cheese melt. Cook for 4 minutes or until the cheese is all melty.
- Toast the buns and top with lettuce and thinly sliced onions. Carefully flip the mushrooms on top of the onion and top with avocado and your choice of burger condiments. Top with bun and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
