Double Decker Portobello Burgers

Looking for a satisfying veggie burger recipe? These portobello burgers will win you over from beef burgersthey're that good. Portobello mushrooms have a meaty texture that appeals even to committed carnivores.


  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red pepper flakes
  • 6 cloves garlic, minced
  • 1 pinch sea salt
  • 8 large portobello mushrooms, gills scraped out with a spoon
  • 1/2 sweet onion, cut crosswise into 4 thick slices
  • 2 large firm tomatoes, each cut crosswise into 4 thick slices
  • 4 ounces fresh mozzarella cheese, cut into 8 slices
  • 4 mini whole grain ciabiatta buns (or other whole grain bun), halved
  • 1/4 cup Faux Aioli


  • Whisk together first 5 ingredients. Place portobellos in a shallow dish, and rub with marinade. Pour any extra over the top, and let sit for 30 minutes.
  • Preheat grill to medium-high. Brush onion and tomato with oil. Grill onion and mushrooms for 3-5 minutes per side, until tender and slightly bronzed. Grill tomato for 3 minutes on one side.
  • Turn mushrooms gill-side up, and lay the mozzarella on top. Grill for another 3-4 minutes, until cheese is melted.
  • Toast the buns on the grill for 1 minute, and spread both top and bottom with the Faux Aioli. Top each bun with two mushrooms, 1 onion slice and a tomato.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Honey-Ginger Roasted Carrots

A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the far rather than from a grocery store bag was carrots. This recipe gilds the lily even further, by adding honey and ginger to the mix.

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