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    Home » Recipes » Burgers and Patties

    Portobello Sliders

    Published: Apr 8, 2016 · Modified: Sep 1, 2020 by Jenn Sebestyen

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    Portobello Mushroom Sliders from the Love & Lemons Cookbook. These burgers are crazy simple to make and totally delicious for summer BBQ's! Topped with a flavorful pesto, you'll definitely be wanting seconds! #vegan #portobello #mushrooms #BBQ #veggieburger #dairyfree #quickandeasy #vegetarian

    Celebrate vegetables with these Portobello Sliders from Love & Lemons Cookbook – they could not be easier! Keep reading for the recipe plus a review of the cookbook.

    Portobello slider on a bun on a white plate topped with green pesto. Tomato slices in front of the plate.

    These Portobello Sliders might be the easiest “burger” you ever make!

    Portobello mushrooms are basically nature’s veggie burger. They are meaty and juicy, filling and flavorful.

    You can even throw them on the grill and they won’t fall apart. Perfect for an easy weeknight meal or the summer BBQs that are sure to be happening in the coming months.

    This lovely recipe is from the cookbook, Love & Lemons by Jeanine Donofrio. So read on, friends, to learn all about this cookbook and get the recipe for the Portobello Sliders.

    Love & Lemons by Jeanine Donorfio

    Love & Lemons Cookbook cover
    Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews

    There are so many things I love about this cookbook! First and foremost, it’s a celebration of vegetables (and fruit too!).

    All the recipes are vegetarian, with almost all of them being vegan.

    Jeanine gives options for making the recipes vegan and/or gluten free if they aren’t already.

    The photos (taken by Jeanine’s husband, Jack Matthews) are big and bright and not only does every recipe include a photo, but there are additional photos of the vegetables and fruit themselves. So pretty and inspiring.

    Which leads me to the second thing I love about this book. The chapters are categorized by ingredient, not by course, and she even tells you which season(s) the particular vegetable or fruit can be found.

    Personally, I think this is brilliant because how many times have you bought something at the grocery store or farmers market because it looked good or you know it’s healthy so you wanted to try it, but then you get home and think, “Now what do I do with it?” Well, now you don’t have to wonder, just flip to that particular ingredient chapter and take your pick.

    Inside pages of of the Love & Lemons Cookbook
    Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews

    Another great thing about this book is that Jeanine actually teaches you how to cook on the fly. She calls it “backwards cooking.”

    Instead of starting with a recipe and then heading to the store to buy all of those particular ingredients, she gives tips on how to create something great by first choosing what you already have on hand and then adding to that.

    No more wasted veggies at the end of the week! She includes a handy 2 page spread of fridge and pantry essentials to keep on hand at all times.

    Jeanine says, “Lemons, limes, and vinegars will really bring your food to life.” You don’t have to tell me twice – I could drink those things!

    A grilled portobello mushroom topped with pesto on a burger bun.

    Speaking of handy resources, included towards the back of the book are “How-To” recipes – like how to cook millet and quinoa, and how to toast nuts. You’ll also see recipes for sauces and dressings that you’ll find yourself using time and again.

    And, that’s not all, Jeanine also teaches you how to make variations on smoothies, salsas, pestos, and guacamole – again making it super easy to create delicious food without having to run out to the store for specific ingredients.

    Love & Lemons is not just a cookbook, it’s a teaching tool as well!

    One portobello slider on a plate, one portobello slider on the table in front of the plate. Fresh tomato slices next to the burger on the table. Bowl of pesto next to the burger on the plate. Glass of ice water behind.

    Take a peek inside

    Now, le’ts get to the actual recipes! They are all quick and easy, yet inspired and full of flavor. Here are some of the delicious options you will find amongst the 26 chapters in this book :

    Cardamom Apple Crisp; Asparagus Edamame Salad with Tarragon; Dark Chocolate Avocado Mouse; Blueberry Mango & Mint Ice Cream; Broccoli Rabe & Sunchoke Orecchiette; Carrot Gazpacho with Lemongrass; Grilled Mexican Corn Salad; Cold Sesame Cucumber Noodles; Spring Leek Soup with Purple Sage; Mango & Daikon Glass Noodle Salad; Poblano Quesadillas; Vegan Tart Cherry French Toast; Farm Stand Peach Pizzas; Double Chocolate Zucchini Muffins

    Mouth watering yet?

    Portobello slider topped with pesto and sitting on a bed of arugula and fresh tomato slices all on a burger bun. Tomato slices next to the burger.

    More vegan burger recipes

    • Chickpea Veggie Burger
    • Black Bean Burger
    • Tofu Burger
    • Mexican-Inspired Burger
    • Kidney Bean Burger
    • Asian-Inspired Lentil Burgers
    Hand holding a portobello slider burger

    Portobello Sliders

    Jenn S. says, “Quick and easy and celebrating big beautiful vegetables, these Portobello Sliders are a must try!”
    5 from 3 votes
    Print Rate
    Course: Main Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 people
    Calories: 138kcal
    Author: Jenn Sebestyen

    Ingredients

    • 8 small portobello mushrooms
    • Extra-virgin olive oil (for drizzling)
    • Balsamic vinegar (for drizzling)
    • Tamari (for drizzling*)
    • 8 slider buns (toasted**)
    • 1 tomato (sliced)
    • ¼ cup (125 mL) microgreens
    • 1 recipe pepita pesto (page 275***)
    • Freshly ground black pepper

    Instructions

    • Heat a grill or grill pan to medium heat.
    • Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel.
    • Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
    • Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
    • Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.

    Notes

    Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews
    *Use wheat-free tamari to keep the recipe gluten free.
    **Use gluten free buns, if necessary
    ***Use your favorite pesto in place of the pepita pesto.
     
     

    Nutrition

    Calories: 138kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 185mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 1.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Valerie says

      April 14, 2016 at 9:24 pm

      Have to say my favorite veg is kale!

      Reply
      • Jenn S. says

        April 15, 2016 at 8:07 am

        Wow, that’s great! Super healthy!

        Reply
    2. Jacqueline Meldrum says

      April 14, 2016 at 4:08 pm

      I knew I’d been here and drooled over these already. I included them in my 25 Tasty sandwiches to make lunchtime more exciting. Love it! Also stumbled, pinned and yummed.5 stars

      Reply
      • Jenn S. says

        April 14, 2016 at 4:29 pm

        Oh, awesome! Thanks, Jac! I’ll check that out and share!

        Reply
    3. choclette says

      April 14, 2016 at 12:55 pm

      Love the title of this book and your slider sounds awesome, especially with the pesto addition. I’m in love with wild garlic pesto at the moment and seem to be getting through rather a lot of it!5 stars

      Reply
      • Jenn S. says

        April 14, 2016 at 2:39 pm

        I think I remember seeing your wild garlic pesto – so yum!!

        Reply
    4. Cathy says

      April 14, 2016 at 10:03 am

      I love using portobello mushrooms as burgers! The cover of that book is beautiful 🙂

      Reply
      • Jenn S. says

        April 14, 2016 at 2:39 pm

        Isn’t it pretty! The inside is just as gorgeous! Thanks, Cathy!

        Reply
    5. Corrine says

      April 13, 2016 at 11:16 pm

      In the spring asparagus is one of my favorites!

      Reply
      • Jenn S. says

        April 14, 2016 at 7:38 am

        It’s the best! I wish the season lasted longer.

        Reply
      • Jenn S. says

        April 17, 2016 at 6:24 am

        Me too, Corrine! I wish the season lasted longer!

        Reply
    6. Lydia Claire says

      April 13, 2016 at 11:15 pm

      I love artichokes! So yummy.

      Reply
      • Jenn S. says

        April 14, 2016 at 7:38 am

        I do too!! I think that’s one of those veggies most people either love or hate…there is no in between. Those haters are missing out. 🙂

        Reply
      • Jenn S. says

        April 17, 2016 at 6:25 am

        They are delicious! Thanks, Lydia!

        Reply
    7. Kim Henrichs says

      April 13, 2016 at 1:55 pm

      I would have to say broccoli!

      Reply
      • Jenn S. says

        April 13, 2016 at 2:13 pm

        Love broccoli! Thanks, Kim!

        Reply
    8. Renee says

      April 11, 2016 at 5:37 pm

      I’m so excited for your cookbook! It looks beautiful! I love so many vegetables but, my favorite is zucchini!

      Reply
      • Jenn S. says

        April 11, 2016 at 5:53 pm

        Thanks, Renee! It’s not my cookbook. This one is actually by Jeanine Donofrio of the blog, Love & Lemons. But, I appreciate that! 🙂

        Reply
    9. Casey says

      April 11, 2016 at 3:35 pm

      These look really good!

      Reply
      • Jenn S. says

        April 11, 2016 at 4:04 pm

        Thanks, Casey!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

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