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Portobello mushroom burger with all the trimmings (v, gf, paleo)
The secret to a perfectly juicy portobello mushroom burger is to brush the 'shroom with a spicy, smoky marinade. You then grill the burger to perfection, pile on the toppings, and enjoy! Feel free to use whatever toppings you'd like or have on hand.
Servings 1
Ingredients
- 1 portobello mushroom per person or 2, if you want to go for that double-decker effect
- For brush-on marinade:
- juice from half a lemon
- 2 garlic cloves crushed
- ⅛ teaspoon hot smoked paprika or ground cayenne powder
- 1 teaspoon tamari sauce or apple cider vinegar if keeping paleo
- 2 TBs olive oil
- Toppings:
- 2 TBs hummus cashew spread or almond butter whirred in with ½ teaspoon of hot sauce, a pinch of salt and a squeeze of lemon
- ½ a red onion fresh or sauteed
- ½ red bell pepper sliced into strips
- ½ avocado
- Daikon radish sprouts
- Lettuce leaves for wrapping OR sourdough ciabatta OR sourdough bun
Instructions
- Clean mushroom well with a moist paper towel, and remove stems (you can keep them for stock). Preheat a grill pan to medium-high heat, and add a tiny bit of oil.
- Mix all marinade ingredients together. Using a pastry or a silicone brush, brush the mushroom with the marinade mixture well, ensuring you get in between the gills. Place mushroom gill side down on the pan, and cook for 3-4 minutes on one side, until the mushroom has shrunk and there is caramelization occurring. Turn the mushroom over, lower heat to medium, and cook for another three minutes, until the mushroom cap has browned. Remove from heat.
- While mushroom is cooking, prepare your lettuce leaves or bun and all the toppings. Once mushroom has cooked, arrange the burger to your liking, and serve immediately - it tastes best when the mushroom is still sizzling hot!