A portobello mushroom burger with vegan avocado mayo, sautéed baby bok choy, broccolini and red bell pepper.


For the portobello mushroom burger
    • 2 portobello mushrooms, stem removed
    • 2 burger buns
    • 1 red bell pepper, sliced
    • 1 bunch broccolini, remove about 1 inch from the stalks
    • 3-4 baby bok choy
    • 1 small shallot, chopped
    • 1 clove of garlic, diced
    • 2-4 tbsp olive oil
    • 1 tbsp sesame oil
    • 2 tbsp coconut oil
    • splash of rice wine vinegar
    • salt and pepper
For the vegan avocado mayo
  • 1/4-1/2 cup vegan mayo
  • half a ripe avocado
  • 1 clove of garlic
  • splash of water and oil
  • salt and pepper


For the burgers:
    1. Remove the stems from the mushrooms and wipe any excess dirt with a dry paper towel. Coat both sides of the mushrooms in olive oil, salt and pepper.
    2. Grill on both sides until the mushrooms are tender, have wilted and are dark brown to black in color. Set aside in a bowl or on a paper towel to drain any excess moisture.
For the veggies:
    1. In a pan over medium heat, add coconut oil, shallot and garlic. Cook for 2-3 minutes until the onion and garlic start to become translucent. Add the broccolini, bell pepper, sesame oil, salt and pepper and cook for about 10 minutes, stirring occasionally until the peppers are tender. Add in the baby bok choy, and a splash of rice wine vinegar and cook for another 2-3 minutes until the leaves begin to wilt. Remove from the heat and set aside in a bowl.
For the vegan avocado mayo:
    1. In a blender or food processor, combine the vegan mayo, avocado, garlic, splash of water and olive oil, salt and pepper.
To assemble the burgers:
  1. On the bottom and top half, add a layer of avocado mayo. Then add the broccolini, bell pepper and baby bok choy. Add the portobello mushroom and additional layers of vegetables if desired. Enjoy!