Vegan Teriyaki Portobello Sammie

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers, Super Bowl Sunday | 0 comments















Hello & Happy Monday!!






Although I love complex recipes with tons of ingredients, I have many go to’s that are some of the simplest concepts that don’t disappoint!


Needless to say, this vegan Teriyaki Portobello Sammie is one of my faves!


What I love about this concept is that it involves a handful of ingredients, the marinade encompasses staple ingredients you should always have in your kitchen, it packs a hint of sweet, a hint of heat, has multiple textures and aesthetic appeal!


If you’re looking for the perf vegan sammie that you can whip up in a flash, you need this recipe for a vegan Teriyaki Mushroom Burger!










Why this recipe rocks: 







Multiple textures

Aesthetic appeal 

Perf for any season!
















Vegan Teriyaki Portobello Burgers with video tutorial





Recipe Tutorial





Yields 2

Vegan Teriyaki Portobello Sammie

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1/3 cup tamari
  • 2 tsp liquid smoke
  • 2 tbsp hoisin sauce
  • 1 tbs-vegan Worcestershire
  • 1/2 cup pineapple juice
  • 1 tsp red pepper flakes
  • 2 cloves garlic, minced
  • Toppings:
  • 4 slices pineapple
  • 1/2 cup sliced carrots
  • 1/2 cup sliced cucumbers
  • 1/4 cup rice vinegar
  • 1 tbsp sesame seeds
  • 1/2 cup Follow Your Heart Vegan Mayo
  • 1 tbsp siracha (or more, I like heat!)
  • Other:
  • sliced onions
  • Sliced nappa cabbage
  • 2 buns
  • cilantro
  • 4 portobello mushrooms


  1. Combine all of the marinade ingredients. Wash and remove mushroom stems. Soak mushrooms in sauce for as long as you can! (The longer the better). Combine carrots, cucumber, sesame seeds, and rice vinegar. Let soak!
  2. Heat a grill to high heat. Throw the mushrooms on, cook for 5 mins on each side. (better to cook less upside down as they become flatter). Throw pineapples on grill, top with excess marinade for extra flavor. Combine vegan mayo and siracha.
  3. Assembly: Top buns with siracha mayo, top with mushrooms, cucumber mix, cabbage, and garnish with cilantro! If not ready to eat asap, wait to assemble as the mushrooms can soak the bread if left for a long time. You can also drain the mushroom over paper towels to mitigate the possibility of a soggy bottom bun!


I like to use two mushrooms for each burger, you're welcome to use1!

















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