#TastyParTEA #InspiredbyNature ~ Lapsang Souchong Marinated Portobello Burgers

Welcome to the #TastyParTEA! We are celebrating this week with some incredible tea infused recipes - make sure to take a look at everything these creative bloggers have shared and will be sharing throughout the week. Check out the kick-off post from yesterday and make sure to enter the giveaway this week!

Our fantastic sponsors are Charles Viancin and The Republic of Tea. I was provided with a GORGEOUS teapot and matching mug set from Charles Viancin and lovely Serenity Tea from The Republic of Tea. These would make stunning Christmas gift ideas.

Lapsang Souchong is a unique smoke flavored tea that works so well in this recipe. It melds beautifully with the meatiness and earthiness of the portobello mushrooms, then combined with the sweet smoked paprika and tomato paste you have a fantastic marinade. The final sandwich is hearty, fresh, tangy, and smoky. It's delicious.

These portobellos can be prepped up to a day in advance and allowed to soak in the marinade. Rotate the bag every few hours or so to redistribute the marinade. Baking the portobellos in a foil packet makes for very easy clean up. This is a very simple recipe that tastes very special and unique, especially when combined with the pickled beets, grated carrots, and fresh spinach - or whichever toppings you choose to use.

Lapsang Souchong Marinated Portobello Burgers from Chronicles of Passion

1 Lapsang souchong teabag, steeped for 8-10 minutes in 1/4 cup boiling water
1 TBS tomato paste
1 tsp sweet smoked paprika
1 tsp soy sauce
1 TBS apple cider vinegar
1/2 tsp maple syrup
1/4 cup water
Salt and pepper (optional - to taste)

For the Burger
2 portobello mushrooms
2 whole grain buns
Pickled beets
Grated carrots
Dijon mustard
Other sauce/topping of your choice

  1. Prepare the marinade by adding all of the ingredients in a ziploc bag and mixing. Taste and season with additional salt and pepper if necessary.
  2. Place the mushrooms, stems and gills removed, into the bag. Gently toss the mushrooms in the marinade and then set aside, in the refrigerator, to marinade for 3-4 hours, or overnight.
  3. When you are ready to cook the mushrooms, line a pan with foil and place the mushrooms in the foil. Pour the marinade over top and then close the foil around the mushrooms.
  4. Place in the oven and cook at 350 degrees for 25-30 minutes or until mushrooms are soft.
  5. Once cooked, remove from the oven and drain off excess liquid. Place portobello on the bottom half of your bun and top with your desired sauces and toppings.


  1. Wow! I LOVE lapsang souchong tea. Never thought to use it in a marinade. Thanks for sharing, Rebekah!

  2. I used Lapsang Souchong to flavor a pot roast once. It was amazing so I know it added great smokey flavor to your sandwiches as well Rebekah.


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