Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Portobello Mushroom Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 58 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 2
  • Category: Vegan, main, sandwich
  • Method: grill
  • Cuisine: Japanese, Asian, american

Description

This Asian-style, 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

Units
  • 2 large portobello mushrooms
  • 1 Tablespoon Miso ( any color)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • pinch of salt and pepper

Cucumber Ribbon Salad

  • 2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin- see notes)
  • 1 scallion, sliced at diagonal
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon toasted sesame seeds

Carrot Slaw ( to simplify this,  see notes)

  • 1 1/2 cups matchstick carrots ( or grated)
  • 1 scallion
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon toasted sesame seeds

Asian Guacamole

2 whole wheat buns, grilled

Optional additions- pickled ginger


Instructions

Preheat the grill or oven. ( See notes for roasting in oven) Using a fork or mini whisk, mix the miso, sriracha, and sesame oil ….& pinch salt and pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.

Using veggie peeler or mandolin, 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 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 sriracha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.

Eat immediately.


Notes

Portobellos can also be roasted in a 400 F oven- gills up, for 15 minutes, flip, and roast 5 minutes more.

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. 🙂

Nutrition

  • Serving Size:
  • Calories: 415
  • Sugar: 12.7 g
  • Sodium: 701.6 mg
  • Fat: 21.2 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 48.1 g
  • Fiber: 12.9 g
  • Protein: 6 g
  • Cholesterol: 0.5 mg