Portobello burgers with vegan Caesar dressing and tomato-almond salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Portobello burgers with vegan Caesar dressing and tomato-almond salad

20-Minute Meal

Portobello burgers with vegan Caesar dressing and tomato-almond salad

Dairy-Free, Vegan

2 Servings, 650 Calories/Serving

20 Minutes

Satisfying and delicious, these mushroom burgers cook up beautifully and super quick on the grill or stovetop. They’re served with our vegan Caesar dressing and a lux tomato salad tossed with Marcona almonds and barberries.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic portobello mushrooms
  • 3 ounces grape or Sungold tomatoes
  • 1 tablespoon roasted almonds
  • 1 organic romaine heart
  • 1½ teaspoons barberries
  • 2 vegan whole wheat buns
  • Sunbasket vegan Caesar dressing (almond milk - cashew butter - fresh lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - fresh garlic - black pepper - onion powder)
Ingredient IQ
Once considered inferior to white mushrooms, which became popular in the 1920s, portobello mushrooms exploded on the food scene in the mid-1980s. Noted for their large size and flat caps, they’re great for grilling whole. Their intense flavor and meaty texture have made these mature cremini mushrooms the darlings of vegetarians and vegans as a substitute for beef burgers.
Grill It
Prepare a medium-hot fire on one side of a grill. Brush the portobellos with oil and season with salt and pepper. Set the mushrooms, stemmed sides up, on the grill over indirect heat and cook, turning occasionally, until starting to brown and soften, about 10 minutes.

Nutrition per serving

Calories 650, Total Fat 34g (44% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 890mg (39% DV), Total Carb. 75g (27% DV), Fiber 15g (54% DV), Total Sugars 14g (Incl. 3g Added Sugars, 6% DV), Protein 20g
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the portobello mushrooms

  • Wipe the tops of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and using a spoon, gently scrape the black gills from the undersides of the caps.
  • Season the mushrooms generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the mushrooms, stemmed sides down, and cook, turning once, until browned and just starting to soften, 5 to 7 minutes. Transfer to a plate. Wipe out the pan.
While the mushrooms cook, prepare the salad.

2

Make the tomato-almond salad

  • Cut the tomatoes into quarters.
  • Coarsely chop the almonds.
  • Trim the root end from the romaine; remove 2 [4] of the largest outer leaves to garnish the burgers; coarsely chop the remaining leaves to serve on the side.
In a medium bowl, stir together the tomatoes, almonds, barberries, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

3

Toast the buns

In the same pan used for the portobellos, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.

4

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather with as much Caesar dressing as you like (set aside any remaining dressing for serving). Top each with a portobello mushroom, stemmed side up, spoon on as much tomato-almond salad as you like, and garnish with the whole romaine leaves. Close with the bun tops.

Serve

Transfer the portobello burgers to individual plates. Serve the chopped romaine and any remaining tomato-almond salad and dressing on the side.
Kids Can!
  • Wipe the portobello mushrooms.
  • Scrape out the mushroom gills.
  • Stir the tomato salad.
  • Help assemble the burgers.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.