Portobello Mushroom Cashew Cheese Burgers

Adapted from This Rawsome Vegan Life & Well Plated

---

Ingredients

Grilled Mushrooms:

• 4 large portobello mushrooms stems and gills removed, wiped clean

• 1/4 cup balsamic vinegar

• 1 tbsp extra virgin olive oil

• 1 tbsp low sodium soy sauce or tamari

• 1 tbsp chopped fresh rosemary or 1/2 teaspoon dried

• 1/2 tsp black pepper

• canola or vegetable oil for grilling

Cashew Cheese:

• 1 cup cashews - soaked in boiling water for at least 30 minutes

• 1/4 - 1/3 cup water

• 1/4 cup nutritional yeast

• Juice from 1 lemon

• 2 tbsp miso

• Salt and herbs de provence, to taste

Toppings:

• sliced tomatoes

• fresh chopped chives, spinach, basil or parsley

• anything else your heart desires

---

Instructions

Grilled Mushrooms:

1. In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, and black pepper. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for at least 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.

2. Heat a grill or a large skillet over medium heat. Brush the grill with vegetable oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

Cashew Cheese:

1. blend all the ingredients except water until smooth and thick. Add water little by little until it turns creamy. Taste and adjust accordingly.

2. to assemble spread the cashew cheese onto the mushrooms and layer with herbs and tomatoes.

---