Savor the Last Bits of Summer by Grilling Portobello Burgers with Peach, Cashew Cream, and Chimichurri

Upgrade your grilled portobello with peach, arugula, chimichurri, and a creamy vegan sauce. You won't regret it.

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Is a grilled portobello burger really a ‘burger’ at all, or is it more of a ‘sandwich’? Truly one of the great questions for the ages. But you know what’s not in question? That they’re very delicious and you should probably eat one tonight. And it should be covered in fun toppings. We recommend you slather your burger 
with a cashew cream sauce that 
is high in protein, magnesium, 
and iron, and add fruity flavor 
with sweet peaches, which contain vitamin C, fiber and potassium.


More Related Recipes to Try Next:
Yellow Peach Moscow Mules
Grilled Portobello Tacos with Salsa Verde
Chimichurri Tofu Skewers

Grilled Portobello Burgers with Peach, Cashew Cream, and Chimichurri

From Clean Eating



  • 1 cup raw, unsalted cashews
  • sea salt, to taste
  • fresh lemon juice, to taste
  • 4 tsp balsamic vinegar
  • 1 tsp reduced-sodium soy sauce
  • 1 tbsp olive oil
  • 1/8 tsp chile powder
  • salt and ground black pepper, to taste
  • 4 large portobello mushrooms, trimmed
  • 1 cup packed fresh flat-leaf parsley
  • 1/4 cup packed fresh cilantro
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic
  • 1/4 tsp each red pepper flakes
  • 1/2 small sliced red onion
  • 1 thinly sliced large peach
  • 1 cup packed arugula


  1. Prepare cashew cream: Soak cashews in water for 1 hour or overnight. Drain and rinse. To a high-speed blender, add ½ cup water and cashews; purée until creamy and smooth. Add sea salt and fresh lemon juice, to taste.
  2. Marinate mushrooms: In a small bowl, combine balsamic vinegar, soy sauce, olive oil, chile powder, salt and ground black pepper, to taste. Add portobello mushrooms and set aside to marinate for 40 minutes.
  3. Meanwhile, prepare chimichurri: In a food processor, add flat-leaf parsley, cilantro, olive oil, red wine vinegar, garlic, 1/4 tsp each red pepper flakes and salt; process until blended.
  4. Heat a grill to medium and lightly oil grate. Grill mushrooms for about 8 to 10 minutes, turning halfway, brushing with remaining marinade. Spread chimichurri over bottom half of 4 whole-grain buns and top with portobellos, cashew cream, red onion, 1 peach and packed arugula, dividing evenly.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g