Portobello Mushroom Burgers

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Not only are portobello mushrooms packed with savory, earthy flavor, they make an excellent substitution for meat, like in this burger recipe.

Time 45 mins
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

MUSHROOMS

  • 4 large mushrooms Mushrooms, portobello, destemmed
  • 1 tbsp Olive oil , extra virgin
  • ½ cup Water
  • To taste Salt
  • To taste Black pepper, freshly ground

TOPPINGS + BUN

  • 1 avocado Avocado , pitted, peeled and chopped
  • 1 shallot Shallot, peeled and minced
  • 1 tbsp Lime juice
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 4 buns Buns, split in half horizontally
  • 1 tomato Tomatoes, preferably beefsteak, cored and sliced

METHOD

  • Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
  • In a large bowl, toss mushrooms with olive oil, water, salt and black pepper. On the baking sheet, arrange mushrooms, stem-side down and cover loosely with aluminum foil to allow steam to escape. Roast until mushrooms are tender, about 30 to 40 minutes.
  • In a large bowl, combine avocado, shallot, lime juice, salt and black pepper. Mash thoroughly into a paste.
  • In a large skillet over medium heat, toast buns.
  • On bottom half of each bun, place a mushroom. Top with avocado mixture and tomato.

NOTES

  • Ensure that the avocado is ripe 
  • Alternatively, you can butter buns before toasting them
  • Add any additional toppings that you desire, such as red onion and/or lettuce