Portobello Burgers


  • 4 large portobello mushroom caps


  • 1/4 c. low-sodium soy sauce
  • 1/4 c. lemon juice
  • 2 Tbsp. olive oil
  • 3 garlic cloves, minced

Red Bell Vegenaise Sauce:

  • 1/2 c. red bell pepper, fire roasted and minced
  • 1/4 c. Veganaise
  • 1/2 tsp. olive oil
  • 1/8 tsp. ground red pepper
  • pinch of sea salt, or to taste



  1. In a ziplock bag, combine marinade ingredients, and mushroom caps and mix. Refrigerate to marinate for at least 2 hours or overnight.
  2. Place in baking pan and pour the remaining marinade into the caps. Bake at 350 degrees for 10 – 15 minutes on each side.
  3. Mix sauce ingredients and serve with the burgers.
Browse Cook(s): Mark Anthony

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.