About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 40 mins

The Green Kitchen
Although over the years we have made several different versions of veggie and bean burgers, patties and cakes, nothing is quite like a grilled portobello mushroom burger. It is the simplest, most natural and delicious piece of food you can put inside a burger bun.

It is big, chewy and actually strikingly burger-looking, and when heated it releases moisture and becomes all flavourful and juicy. We like to top our burgers with mashed avocado, fresh tomatoes, sprouts and some kind of fruity salsa. Here we have replaced the salsa with peaches that are grilled with the mushrooms.

Makes 8 wraps

Marinade
60 ml (2 fl oz/¼ cup) extra virgin olive oil

Guacamole
4 ripe avocados, halved, stoned and peeled

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Kate A. favorited Portobello & Peach Burgers 09 Jan 05:40
KelliDroze added Portobello & Peach Burgers to Food 08 Dec 10:58
Emo Chick favorited Portobello & Peach Burgers 11 Mar 21:59
Shantelle t. added Portobello & Peach Burgers to food!! 02 Oct 01:45
Susi S. added Portobello & Peach Burgers to yvi projects 30 Sep 20:16
Lois commented on Portobello & Peach Burgers 29 Jul 21:09
Lois favorited Portobello & Peach Burgers 26 Jul 02:05

Step 1
Clean the portobello mushrooms by carefully removing dirt from the caps with kitchen paper or a cloth; use a little water if necessary. Cut off the stems and discard. Pat dry. Cut the peaches in half and remove the stones.
Step 2
Make the guacamole – chop the avocados, tomatoes and parsley roughly. Put them in a small bowl with the crushed garlic, squeeze lemon juice over and mash everything with a fork. It should be mixed but still a bit chunky. Set aside.
Step 3
Now make the marinade – pour the olive oil into a small bowl. Add the chopped rosemary, thyme, garlic, freshly squeezed lemon juice and stir to combine. Add salt and pepper to taste. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.
Step 4
Preheat a griddle pan and griddle the mushrooms and peaches for about 3–4 minutes on each side over high heat. Alternatively, you can barbeque them. Use the rosemary sprig to brush the marinade over them as they cook.
Step 5
Slice the buns in half and toast them lightly on the grill. When done, place a big dollop of guacamole on the bottom bun, add pea sprouts, tomatoes, spring onion, thyme, one mushroom and two peach halves. Add the top of the bun, and insert a cocktail stick to hold it all together.