Portobello Mushroom Avocado Burgers Recipe

About this recipe

A hearty and satisfying vegetarian dinner featuring roasted portobello mushrooms, creamy avocado mash, and fresh tomato slices, all served on toasted rolls.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 200 g Portobello Mushroom (Punnet)
• 120 g Avocado - Tanzania
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 2 ltr Figaro Extra Light Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Preheat your oven to a medium-high heat. Place the portobello mushrooms in a roasting pan or on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and add 1/2 cup of water to the pan. Arrange the mushrooms stem-side down and cover loosely with foil to allow steam to escape. Roast for 30-45 minutes, or until the mushrooms are tender.
2. 2. While the mushrooms are roasting, prepare the avocado mash. In a bowl, combine 1 avocado, 1 finely chopped spring onion, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Mash the mixture thoroughly until smooth and creamy.
3. 3. Slice 1 tomato into thin rounds and set aside.
4. 4. Instead of toasting rolls, place a roasted portobello mushroom on a plate.
5. 5. Spread a generous layer of the avocado mash over the mushroom, then top with a slice of tomato. Serve immediately.