Mushrooms burgers on plates with avocado and red onion.

Portobello Burgers with Creamy Avocado Sauce

Serves 4. Print Recipe Here 

4 Portobello Mushrooms, cleaned
4 Tbsp. Balsamic Vinegar
2 Tbsp. Olive Oil ½ tsp.  Worcestershire Sauce (Vegan if desired)
2 Cloves Garlic, grated
¼ tsp. Dried Basil or Thyme
Avocado Sauce (See below)
Tahini Cumin Slaw (See Below)
4 Whole Grain Buns Tomato, Red Onion, Mustard, Mayo, etc.

  1. Begin by removing the stems of the portobellos (they can be saved for another dish or stock). Next, combine the balsamic, oil, Worcestershire, garlic and basil in a dish along with the portobellos caps. Spoon some of the mixture over the mushrooms and set the timer for three minutes. This gives you enough time to make the Avocado sauce (see below).
  2. Meanwhile heat a pan to medium heat.
  3. Once the three minutes are up add a splash of oil to the pan, and  then toss in the four mushroom caps (set the marinade aside for later). Cover the pan with a lid and set the timer for 5 minutes. In this time get started on the slaw.
  4. Once the five minutes are up, flip the mushroom caps and cover again, setting the time for another five minutes. During this time you can finish the slaw and slice things like onions, tomatoes, or any other fixings you like.
  5. After the second five minutes are up, flip the mushrooms again and add the marinate to the pan. Cover for another three minutes. Once those three minutes are over flip for minute or two.
  6. Serve the mushroom patty along with the slaw, avocado cream, and your favourite burger condiments.

Avocado Sauce

2-3 Cloves Garlic
1 Avocado
½ Cup Cilantro
½ Cup Parsley
½ tsp. Sea Salt
2 Tbsp. Olive Oil
2 Tbsp. Lemon Juice
3 Tbsp. Water

  1. Place the cilantro and parsley in a high speed blender first, followed by the garlic cloves, avocado flesh, salt, oil, water and lemon. Puree until smooth.

Tahini Cumin Slaw

*Feel free to use already made shredded cabbage or shredded kale instead of the sprouts

2 Cups Shredded Brussels Sprouts, about 8
2 Green Onions, Sliced
Handful of Parsley, Chopped
4 Tbsp. Tahini
2 Tbsp. Lemon Juice
Pinch of Sea Salt
2 Tbsp. Olive Oil
1 Tbsp. Water
Pinch of Pepper
½ tsp. Ground Cumin

  1. Combine the Brussels sprouts, onion, and parsley in a bowl and set aside.
  2.  In another bowl combine the tahini, lemon juice, oil, salt, water, pepper, and cumin and stir until combined.
  3. Pour the dressing over the Brussels sprouts (you may not need all of it) and toss to combine.

5 Comments

  1. Yum i like the sound of the quick marinade! And the avocado sauce .. so bright and delicious looking! My husband is vegetarian yet he doesn't like mushrooms. Argh. I am however a mushroom lovah ... these look so good to me! ^__^

  2. Oh i totally relate to that. Veggie burgers and pasta are two of our standbys - I want to try this recipe to change it up! Especially that tahini slaw mmm

    1. I love the fact that I'm not alone, Karlie. It's hard sometimes switching up the regular go-to recipes, but always sooo worth it.

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