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Portobello Mushroom Burger

This juicy bite will excite your taste buds.

🍽 Serves 2

🕘 15-20 minutes


  • Portobello mushroom

  • Tomato (sliced)

  • Lettuce

  • Fresh Basil (optional)

  • Cucumber (sliced)

  • Firm tofu (sliced)

  • Bread buns

  • Sundried oil

  • Oregano

  • Bell pepper flakes

  • Salt, pepper to taste

  • Olive oil

  • Caramelized onion relish

Sundried tomato dip:

  • 1 can cannellini beans

  • 5 sundried tomatoes

  • ½ lemon juice

  • 1 clove of garlic

  • 1 Tbsp olive oil

  • ¼ tsp salt

  • 2-3 Tbsp cold water


  1. In a food processor, combine cannellini beans, sundried tomatoes, lemon juice, garlic clove, olive oil, salt, pepper and cold water. Blend until smooth.

  2. In a large frying pan, heat sundried tomato oil to medium, add bell pepper flakes, oregano, salt and pepper. Place the mushroom and press so it absorbs the flavors. Fry for 3-4 minutes, flip and fry for 3 more minutes. Repeat with sliced tofu.

  3. Assemble the burger: spread sundried tomato dip on both halves of the toasted bun, place lettuce, Portobello mushroom, tofu, cucumber, tomato, basil, caramelized onion relish. Cover with the 2nd half of the bread bun.

  4. Enjoy!


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