Portobello "Burgers" with Avocado Butter and Slaw
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
For an extra punch of flavour, add chopped basil and min to this slaw.
Ingredients
Cooking spray
5 spray(s)
Olive oil
1 tbsp(s)
Olive oil
1 tsp(s)
Balsamic vinegar
1 tbsp(s)
Garlic
1 clove(s), large, crushed through press
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Portabella mushrooms
4 item(s), caps
English cucumber
½ medium
Carrots
2 medium
Cilantro
¼ cup(s), coarsely chopped
Soy sauce
2 tsp(s)
Sriracha hot sauce
¼ tsp(s), or to taste
California (Hass) avocado
1 small, pitted and peeled
Ground cumin
¼ tsp(s)
Whole wheat English muffin
2 muffin(s), or whole grain
Instructions
1
In a bowl, whisk together oil, vinegar, and garlic. In a cup, mix 2 ml (1/2 tsp) salt and pepper.
2
Spray a ridged grill pan with nonstick spray and set over medium heat until hot.
3
Into pan, place mushrooms, stem-side down. Brush with half of oil mixture and sprinkle with half of salt-pepper mixture; grill 5 minutes. Flip; brush with remaining oil and sprinkle with remaining salt-pepper mixture. Grill until tender, about 5 minutes.
4
To make slaw: Using vegetable slicer or peeler, cut cucumber and carrots into thin matchsticks. Transfer to a bowl and toss with cilantro, soy sauce, and sriracha.
5
In small bowl, coarsely mash avocado. Add cumin and remaining 1 ml (1/4 tsp) salt. Place scant 30 ml (2 tbsp) avocado butter on English muffin halves, top with mushrooms and about 75 ml (1/3 cup) slaw.
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