Mushroom Burger with Avocado and Kimchi (Gluten Free + Vegan)
Author: 
Serves: 2
 
Mushroom Marinade Adapted from IsaChandra
Ingredients
  • 2 Portobello Mushrooms, stems removed
  • Marinade:
  • 1 tbsp GF Soy sauce
  • 1.5 tbsp Balsamic Vinegar
  • ¼ cup GF vegetable stock
  • Toppings:
  • 1 lRomaine Lettuce Leaf
  • ½ Avocado, Mashed
  • 2 Slices Tomato
  • Kimchi
  • 2 GF Vegan Soft Rolls (B free)
Instructions
  1. Wash the mushrooms. Pat dry! (This is key)
  2. Combine the marinade ingredients. Add in the portobello mushrooms and spoon over the marinade. Set it aside for 30 minutes. Every 10 minutes, you can spoon the marinade over the mushrooms.
  3. Prepare the toppings. Slice each bun into half.
  4. Grab your best nonstick pan/grill (If you can't find then please brush a little oil). Heat up a mini grill pan/barbecue OR you can do this on a frying pan. Place your portobello mushrooms in the hot pan. Cover and allow it to cook for 5 minutes. Baste with marinade about half way through. (Note: time will differ depending on what pan you use)
  5. Turn over and cook the other side for 3 minutes. Baste with remaining marinade.
  6. Set aside for 5 minutes to allow the flavors to develop even more. Slice into thick strips.
  7. In the same pan, put your buns cut side down. Grill for 2-3 minutes. Flip and grill for another 2-3 minutes.
  8. Assemble your burger!
Nutrition Information
Serving size: 2 Calories: 227 Fat: 6.7 Carbohydrates: 23.6 Protein: 8.8
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/09/02/mushroom-burger-with-avocado-and-kimchi-gluten-free-vegan/