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Portobello Burgers

10 minutes
16-24 minutes


OZO™ Plant-Based Burgers 4 Burgers
Extra virgin olive oil ½ Cup
Aged balsamic vinegar 5 Tablespoons
Fresh rosemary, minced 2 Tablespoons
Kosher salt 1 Teaspoon
Ground black pepper 1 Teaspoon
Portobello mushroom caps 8 Mushrooms
Fresh pesto ¼ Cup
Roma tomatoes, sliced 2 Tomatoes
Arugula 2 Cups
Sesame seeds (optional) ½ Teaspoon
Plant-based Burger Patties


Step 1
In a large mixing bowl, add olive oil, vinegar, rosemary, salt, and black pepper, and whisk to combine.
Step 2
Add the mushroom caps to the bowl and toss, using a spoon to evenly coat.
Step 3
Let stand at room temperature for 20-30 minutes, tossing and coating occasionally.
Step 4
Preheat griddle to 325°F and spray with nonstick cooking spray.
Step 5
Place the mushrooms on the griddle (reserving marinade for basting) and grill for 5-7 minutes on each side until tender, marinading frequently using a pastry brush. Remove from heat and set aside.
Step 6
Respray the griddle with nonstick cooking spray. Cook the burgers 3-5 minutes per side or until internal temperature is 165°F. Remove from heat.
Step 7
For assembly, coat each Portobello base with 1 tablespoon pesto, then top with a cooked patty, tomatoes, arugula, and another Portobello base, like you would a bun. Sprinkle bun with sesame seeds. Serve immediately.

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