Portobello Mushroom Burger with Vegan Avocado Mayo

Portobello Mushroom Burger with Vegan Avocado Mayo

Portobello Mushroom Burger with Vegan Avocado Mayo

Portobello Mushroom Burger with Vegan Avocado Mayo

Diets

  • Vegan

Ingredients

  • Produce

    • 1/2 Avocado, ripe
    • 3 Baby bok choy
    • 1 bunch Broccolini
    • 2 clove Garlic
    • 2 Portobello mushrooms
    • 1 Red bell pepper
    • 1 Shallot, small
  • Condiments

    • 1/4 cup Vegan mayo
  • Baking & Spices

    • 2 Salt and pepper
  • Oils & Vinegars

    • 2 tbsp Coconut oil
    • 2 tbsp Olive oil
    • 1 splash Rice wine vinegar
    • 1 tbsp Sesame oil
    • 1 splash Water and oil
  • Bread & Baked Goods

    • 2 Burger buns

Found on

Description

A Plant-Based Food & Mindful Living Blog

Ingredients

  • 2 portobello mushrooms, stem removed
  • 2 burger buns
  • 1 red bell pepper, sliced
  • 1 bunch broccolini, remove about 1 inch from the stalks
  • 3-4 baby bok choy
  • 1 small shallot, chopped
  • 1 clove of garlic, diced
  • 2-4 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tbsp coconut oil
  • splash of rice wine vinegar
  • salt and pepper
  • 1/4-1/2 cup vegan mayo
  • half a ripe avocado
  • 1 clove of garlic
  • splash of water and oil
  • salt and pepper

Directions

  • Remove the stems from the mushrooms and wipe any excess dirt with a dry paper towel. Coat both sides of the mushrooms in olive oil, salt and pepper.
  • Grill on both sides until the mushrooms are tender, have wilted and are dark brown to black in color. Set aside in a bowl or on a paper towel to drain any excess moisture.
  • In a pan over medium heat, add coconut oil, shallot and garlic. Cook for 2-3 minutes until the onion and garlic start to become translucent. Add the broccolini, bell pepper, sesame oil, salt and pepper and cook for about 10 minutes, stirring occasionally until the peppers are tender. Add in the baby bok choy, and a splash of rice wine vinegar and cook for another 2-3 minutes until the leaves begin to wilt. Remove from the heat and set aside in a bowl.
  • In a blender or food processor, combine the vegan mayo, avocado, garlic, splash of water and olive oil, salt and pepper.
  • On the bottom and top half, add a layer of avocado mayo. Then add the broccolini, bell pepper and baby bok choy. Add the portobello mushroom and additional layers of vegetables if desired. Enjoy!

Nutrition

Serving Size: 2 burgers
apolloandluna.com

apolloandluna.com

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Title:

Portobello Mushroom Burger & Vegan Avocado Mayo - Apollo & Luna

Descrition:

Vegan portobello mushroom burger recipe with vegan avocado mayo, sauteed broccolini, baby bok choy and red bell pepper. Perfect for grilling season!

Portobello Mushroom Burger with Vegan Avocado Mayo

  • Produce

    • 1/2 Avocado, ripe
    • 3 Baby bok choy
    • 1 bunch Broccolini
    • 2 clove Garlic
    • 2 Portobello mushrooms
    • 1 Red bell pepper
    • 1 Shallot, small
  • Condiments

    • 1/4 cup Vegan mayo
  • Baking & Spices

    • 2 Salt and pepper
  • Oils & Vinegars

    • 2 tbsp Coconut oil
    • 2 tbsp Olive oil
    • 1 splash Rice wine vinegar
    • 1 tbsp Sesame oil
    • 1 splash Water and oil
  • Bread & Baked Goods

    • 2 Burger buns

The first person this recipe

apolloandluna.com

apolloandluna.com

366 0

Found on apolloandluna.com

Apollo & Luna

Portobello Mushroom Burger & Vegan Avocado Mayo - Apollo & Luna

Vegan portobello mushroom burger recipe with vegan avocado mayo, sauteed broccolini, baby bok choy and red bell pepper. Perfect for grilling season!