Veggie Burger

SpicySpicy Served HotServed Hot
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My husband makes wicked Portobello mushroom sandwiches and here is how he does it 🙂 We usually enjoy it on the weekends as a brunch with some sort of soup.


Servings: 2 Preparation time:
  • 2(to 3 portobello) mushrooms ) 1 mushroom per sandwich).
  • Toppings of your choice – We use:
  • Tomatoes, Red, Ripe, Raw, Red Tomato ( thin slice of) tomato
  • Onions, Raw, Onion ( Sauteed )onions
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers peppers
  • Spinach, Raw, Spinach Leaves, Palak, Leafy Greens spinach (You can use a leave of lettuce of too)
  • (Whole) wheat bun (or sandwich bread)
  • Canola Oil, Vegetable Oil, Cooking 1(to 2) tbsp oil
  • Salt, Common Salt, Rock Salt, Table Salt Salt
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers pepper
  • Soya Sauce, Soy, 1(to 2) tbsp soy sauce.
  • Brick Cheese, Grated cheese Cheese (optional)
  • Ghee, (Any sandwich spread/ or add butter) ghee (on the toasted buns)
  • (We love to add) hash brown (in the sandwich too )

Instructions (Preparation Steps):

  • Cook the mushrooms ( on a grill, pan fry or in a bbq) after removing the tail ends and brushing them with salt/pepper/oil/soy sauce and then last 2 mins of cooking- add slice of cheese on top. Add on toasted or untoasted buns along with other toppings. you can spread sandwich spread on one side of 1 bun. Enjoy with your fav soup for a classic lunch
  • Also try our amazingly good, vegan hamburger made with Lentils Patty

Cook's Tip:
Use a potato peeler to create cheese peels for garnishing salads, soups etc.
To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.
To prevent food from sticking, heat the frying pan, then add oil.


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