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Spicy Miso Portobello Mushroom Burger (Vegan)

This Asian-style, grilled, vegan portobello mushroom burger is full of delicious umami flavor! It's lathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan! #veganburger #portobelloburger #veganportobelloburger #portobellomushroomrecipes #portobello #vegan #veganburger #grilled #grilledportobello

4.9 from 11 reviews

This Asian-style, grilled, vegan portobello mushroom burger is full of delicious umami flavor! It’s lathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!

Ingredients

Cucumber Ribbon Salad

Carrot Slaw ( to simplify this,  see notes)

Asian Guacamole

2 whole wheat buns, grilled

Optional additions- pickled ginger

Instructions

Preheat the grill. Using a fork or mini whisk, mix the miso, siracha and sesame oil ….& pinch salat and pepper  together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.

Using a mandolin or veggie peeler, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.

Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl – but I prefer them separate, just for “prettiness”, but it’s not essential. 🙂

Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn’t have to be smooth. Sprinkle with sesame and chili flakes.

Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.

Assemble the burgers….spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriacha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.

Eat immediately.

Notes

For a lighter meal you could serve these open-faced, with knife and fork without the top bun.

To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl – but I prefer them separate, just for “prettiness”, but it’s not essential. 🙂

Keywords: vegan burger, portobello burger, vegan portobello burger, grilled portobello burger