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Green Mushroom 'Burgers'

I am a big mushroom fan. For someone who doesn't eat meat, mushys are as close to a meaty taste that I get in my diet. I love their earthy flavour and their versatility. This recipe uses salty, herbacious pesto, creamy avocado and fresh tomatoes to enhance the Portobellos. Feel free to switch out any of these ingredients, or add as you desire!

Serves 1.


2 Portobello mushrooms

1 ripe tomato (I used a green heirloom tomato)

Basil walnut pesto (or a pesto of your choice)

1/4 ripe avocado

Extra virgin olive oil

Balsamic vinegar

Sea salt and pepper



Preheat the oven to 400 F and line a baking tray with parchment paper.

Remove caps from mushrooms and gently scrape out the gills with a spoon. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. 

Roast in the oven for 10 minutes, before flipping mushrooms and roasting for another 10 minutes. 

When mushrooms are ready, plate them and top with tomato, pesto and sliced avocado. Serve on a bed of salad greens and eat immediately! 


Gluten-free | Vegan | Paleo