Spicy Miso Portabello Mushroom Burger (vegan) — Patio Palace
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Spicy Miso Portabello Mushroom Burger (vegan)

Spicy Miso Portabello Mushroom Burger (vegan)

This Asian-style, grilled, vegan Portobello Mushroom Burger is full of delicious umami flavor! It’s slathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!


  • 2 large portobello mushrooms
  • 1 Tablespoon Miso ( any color)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • pinch of salt and pepper

Cucumber Ribbon Salad

  • 2 turkish cucumbers, cut length-wise into ribbons ( use a mandolin– see notes)
  • 1 scallion, sliced at diagonal
  • 1/4 teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons rice vinegar
  • ½ teaspoon toasted sesame seeds

Carrot Slaw 

  • 1 1/2 cups matchstick carrots ( or grated)
  • 1 scallion
  • 1/4 teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons rice vinegar

A few components, but honestly doesn’t take too long to put this together.

  1. Marinated Portobello Mushrooms
  2. Asian Guacamole “the sauce”
  3. Cucumber Ribbons
  4. Crunchy Asian Carrot Slaw (or sub Asian Slaw)
  5. Buns (or try Sourdough Buns!)


Prep the portobellos!  Make the flavorful marinade. The umami flavored miso paste, blended with sriracha and sesame oil is delicious on portobello mushrooms!


Make the cucumber ribbon salad!  Cut baby cumbers into thin ribbons using a mandolin or veggie peeler. Or just cut them into thin disks, no problem! Season with the dressing!


Make the quick carrot slaw. I just used store-bought match stick carrots for this , but feel free to grate a carrot! You can also sub this Asian Slaw!


Make the Ginger Sesame Avocado Spread…. or “Asian Guacamole”.


Grill the portobello mushrooms for the burgers. I always start with tops down…they’ll dry out less.  Grill for 4-5 minutes over medium heat, giving them a nice sear,  flip and cook for a couple more minutes. If you are particular like me, collect the juice from the mushroom caps  before flipping and use that to baste the tops. Optional,  but keeps them moist.

Mash up a large avocado with fresh ginger, sesame oil and a splash of rice vinegar.


Toast the buns! This is essential…..it keeps them from getting soggy!


Assemble the Portobello Burgers! Pile everything on top of the grilled portobello.

Spread the bun tops with more avocado spread, and top the burger. Or, for a lower-carb option,  feel free to serve the portobello burgers, open-faced, with knife and fork.

Other additions…..a squirt of sriracha and a little pickled ginger is nice.



Source: www.feastingathome.com


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