Portobello "Burgers" with Avocado Butter and Slaw

3 - 4
PersonalPoints™ per serving
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 clove(s)

1 clove(s), large, crushed through press

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Uncooked portabella mushroom(s)

4 item(s), caps

English cucumber(s)

½ medium

Uncooked carrot(s)

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(s)

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.