• prep: 2 hr
• cook: 15 min
• total: 2 hr 15 min

servings:

A juicy and meaty red wine marinated Portobello mushroom burger topped with creamy cashew mozzarella cheese. The perfect summer burger!

• Note: You'll need to soak the cashews at least four hours before making the mozzarella, so plan accordingly.
• 4 large Portobello mushroom caps – stem removed and cleaned
• 1/2 cup of vegan dry red wine
• 3 cloves of garlic – minced
• 2 tablespoons of finely minced red onion
• 1/4 teaspoon of cumin
• 1/4 teaspoon of chipotle chili powder
• 1 tablespoon of extra virgin olive oil (this prevents the mushrooms from sticking to the grill)
• 1 tablespoon of liquid smoke
• 1 tablespoon of maple syrup
• Juice of a 1/2 of a lime
• Salt and pepper to taste
• Click here for the Cashew Mozzarella recipe.
• 4 whole grain vegan buns
• 2 cups of chopped mixed greens
• 1 medium tomato – sliced
• Balsamic vinegar

Click Here For Step-By-Step Instructions