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:

Equipment:

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: