Spicy Miso Portobello Mushroom Burger (Vegan)
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Spicy Miso Portobello Mushroom Burger (Vegan) might be a recipe you should try. This side dish has 510 calories, 13g of protein, and 29g of fat per serving. This recipe serves 2 and costs $3.9 per serving. If you have pickled ginger, guacamole, sesame oil, and a few other ingredients on hand, you can make it. This recipe from Feasting at Home has 35 fans. From preparation to the plate, this recipe takes around 35 minutes. A few people really liked this American dish. Overall, this recipe earns a tremendous spoonacular score of 96%. Try Portobello Mushroom Burger, Portobello Mushroom Burger, and Portobello Mushroom Burger for similar recipes.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 extra large avocado, cubed
Carrot Slaw ( to simplify this, see notes)
1 1/2 cups matchstick carrots ( or grated)
pinch chili flakes and sesame seeds
Cucumber Ribbon Salad
2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin- see notes)
1 teaspoon finely chopped ginger ( or use ginger paste)
Asian Guacamole
1 Tablespoon Miso ( any color)
Optional additions- pickled ginger
2 large portobello mushrooms
2 teaspoons rice vinegar
1 teaspoon rice wine vinegar
1/4 teaspoon salt
¼ teaspoon salt and pepper
pinch of salt and pepper
1 scallion
1 scallion, sliced at diagonal
1 tablespoon toasted sesame oil
1 teaspoon sesame oil
½ teaspoon toasted sesame seeds
1 tablespoon sriracha
¼ teaspoon sugar
2 whole wheat buns, grilled
Equipment:
grill
whisk
bowl
peeler
Cooking instruction summary:
InstructionsPreheat 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 its not essential. Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesnt 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.
Step by step:
1. 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.
2. 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)
3. Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.Make the carrot slaw the same way.
4. 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 its not essential. Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesnt 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.
Nutrition Information:
covered percent of daily need
