- 8 medium Portobello Caps
- Canola Oil
- 4 large Shallots, thinly sliced
- 4 tbsp Vinegar Sherry Vinegar is best, but expensive)
- Thyme, either 2 tsp dried or 2 tbsp fresh
- 2 tbsp Vegan Worcestershire Sauce
- 2 tbsp Dijon Mustard
- 4 thick slices of rustic Whole-Wheat Bread, cut from a loaf
- 1, 8.25oz can of Beets, drained and cut into sticks
- 4 big handfuls Arugula (you can substitute baby spinach)
- Salt and Pepper
Heat 2 tsbp of canola oil in a pan over medium-high heat, then add shallots, season with salt and pepper, and stir frequently. After they are slighly brown, add 2 tbsp vinegar and cook for another minute. Remove from heat.
Preheat your grill to high. Mix thyme, Worcestershire, and dijon in a bowl, season with salt and pepper, then dip the top of each portobello cap into the mixture. It has a lot of flavor, so you don’t need to really coat the mushrooms in it. Place the mushrooms top-side down on the grill. Grill for 3 minutes or until they are well-marked by the grill, flip and grill for another 3 minutes or so. Just watch them carefully so they don’t burn.
Drizzle some oil on both sides of the bread and season with salt and pepper. Grill for 1-2 minutes per side, again looking for marks but not letting them burn.
Wrap mushrooms and bread in foil and mix beets with arugula in a large bowl. Add 2 tbsp canola, 2 tbsp vinegar, salt and pepper, and toss to coat, adding goat cheese if using it.
Put salad on plates, top each with bread, 2 mushrooms, and caramelized shallots. Eat and pretend it’s a burger!
Read the blog post where this recipe originally appeared.