Recipe courtesy of the World Avocado Organization

Portobello Burger ‘Bar’ with guacamole and curried mayo

Portobello Burger ‘Bar’ with guacamole and curried mayo


6 hamburger buns

6 Portobello mushrooms

2 tbsp. curry paste

3 tbsp. soy sauce

6 tbsp. sunflower oil

For the Guacamole

2 avocados

½ lime, juice and zest

1 tsp. chili flakes

1 garlic clove, grated

1 spring onion, finely diced


For the Curried Mayonnaise

1 tbsp. yellow curry paste

2 tbsp. hot boiled water

3 to 4 tbsp. vegan mayonnaise

Optional: 2 avocados (makes 4 roses)


Whisk curry paste, soy sauce and sunflower oil until thoroughly combined, in a small bowl. Add the mushrooms and cover completely (with a brush) in the sauce. Marinate for about 15 minutes.

Grill the mushrooms for 10 minutes on each side until soft and deep golden brown. Take a small baking dish, add the mushrooms and brush with remaining marinade. Cook for another 15 minutes on the baking sheet, on the BBQ.

Meanwhile, toast your burger buns, combine all ingredients for the curried mayonnaise, make guacamole and cut the avocados (into roses optionally).

For the avocado rose:

Choose an avocado that’s just ripe. Too ripe and it’ll be impossible to slice up. Peel your avocado and slice it in half lengthways. Place your avocado half cut side down on a chopping board and thinly slice. Gently fan out the slices Curl the slices from one end towards the centre to create a rose shape.

Serve as a Portobello DIY Burger Bar!

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