Portobello Burger

Soy Free Vegetarian Vegan Nut Free Egg Free Dairy Free

Portobello Burger

Serving Size: 2-4 (depending on number of mushrooms)

Calories per serving: 302

Fat per serving: 15gms

As you bite into this burger, you enjoy the garlicky juices of the portobello mushroom and creamy-spicy mayo immediately followed with the cooling avocado. Heavenly! Who needs a meat burger when you can have this burger guilt free?


2-4 large Portobello mushrooms
1 teaspoon oil
1 clove garlic (minced)
Soy sauce
2-4 whole wheat burger buns/tapioca buns
2-4 tablespoon vegenaise or mayonnaise
Chilli sauce (as desired)
Mustard (optional)
1 avocado (sliced)
2-3 kale leaves (or lettuce)
1/2 red onion (sliced round or chopped)


  1. Heat oil in a pan and add the minced garlic when hot. Stir occasionally to avoid burning.
  2. Cut off the mushroom stems and wash thoroughly. Drain off the water and place mushroom in the pan with the garlic.
  3. Flip mushrooms after about a minute and sprinkle drops of soy sauce on both sides of the mushrooms. This adds a slightly smokey-salty flavor to the mushrooms.
  4. Turn off heat to avoid burning. Let the mushrooms rest in the heat of the pan.
  5. Lightly toast or bake (350F for 5 minutes) the burger buns.
  6. Mix together the mayo and chilli sauce and spread on the insides of the toasted burger buns. You could also apply spicy-mayo on one side and mustard on the other for more zing.
  7. Place garlic-mushroom on lower bun and top with red onions, avocado and kale.
  8. Seal burger with top bun and press down lightly to pack together.

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