Grilled Portobello Burgers with Roasted Turmeric Cauliflower

With more people seeking out vegan and vegetarian options for burgers, there has been a quest to create a burger from plants that tastes like the real thing. The problem with many store-bought plant based burgers is that they are soy heavy and contain added preservatives, hidden sugars, and higher sodium levels than necessary. By using a large portobello cap as our base, we get a ton of flavor, a hearty dish, and an extremelyhealthy option. This dish is so satisfying you won’t look anywhere else for a
vegetarian option!

Here are a few tips to know before getting started:

  • The filling can be made a few days ahead and stored in the refrigerator until it’s ready to be used. It would just need to be reheated on the stovetop prior to serving.
  • Although the recipe uses a pressure cooker to cook the filling, a crock pot can also be used on high for 4 hours or low for 6 hours.
  • Choose your own toppings! Avocado, spinach, red onion, and pickles are featured here, but feel free to add your own toppings!
  • If you are using an outdoor grill, the cauliflower can be grilled alongside the mushroom caps instead of roasted in the oven.

Grilled Portobello Burgers

  • 4 cups Lentils (cooked, drained and rinsed)
  • ½ Sweet Onion (finely diced)
  • 1 Green Bell Pepper (finely diced)
  • 2 cups Mushrooms (sliced)
  • 1 cup Matchstick Carrots
  • 1 tsp Garlic Powder
  • 3 tbsps Yellow Mustard
  • 1/4 cup Maple Syrup
  • 2 cups Crushed Tomatoes
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 6 large Portobello Mushroom Caps
  • 2 cups Baby Spinach


  1. Combine the lentils, onion, green pepper, mushrooms, carrots, garlic
    powder, yellow mustard, maple syrup, crushed tomatoes, sea salt and black pepper in the pressure cooker. Mix well. With the vent feature locked, cook mixture manually on high pressure for 30 minutes. Allow to naturally release for at least 5 minutes.
  2. Place your portobello mushroom caps on an indoor heated cast iron
    grill/griddle or outdoor grill and cook on each side for 5-7 minutes. Remove from heat.
  3. Place a portobello mushroom cap gill side up on a plate and top with a
    handful of fresh spinach and a few large spoonfuls of the lentil mix. Top with your favorite burger toppings like sliced onion, avocado, cheese, pickles, etc.

Roasted Turmeric Cauliflower


  • 1 large head of cauliflower (rinsed and chopped into florets)
  • ½ stick of butter (or ¼ cup coconut oil)
  • ½ tsp pink salt
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp garlic powder


  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. Place the cauliflower florets in a large bowl.
  3. On the stovetop, melt the butter over medium heat past the point of
    melting until a nutty aroma and brownish specs occur. Pour over the cauliflower.
  4. Combine the salt and spices in a small bowl and then sprinkle over the
    cauliflower. Mix well and then pour cauliflower out onto the baking sheet and spread into a single layer.
  5. Roast cauliflower for 25 minutes and serve alongside Grilled Portobello


Stephanie Wharton is a Board Certified Integrative Nutrition Health Coach and part of the Lending Hearts Up Street team. You can learn more about her at