Vegan Grilled Portobello Mushrooms

These are great to make a burger out of or eat them plain. Add different vegetables to the center and have a complete dish.

  • Portobello mushrooms, stems removed, wiped clean with a wet cloth or paper towel
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • Fresh parsley, chopped
  • ½-1 teaspoon Mexican oregano (optional)

Combine olive oil, garlic, parsley and Mexican oregano. Brush over mushrooms. Grill for about 8-10 minutes per side until they are soft to the touch. Slice, add salt and pepper and pour remaining olive oil over.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.