Portobello burgers

  • Preparation: 40 min
  • Cooking: 30 min
  • Portions: 8


    3 big Portobello mushrooms or 250 g Paris mushrooms, chopped into large cubes

    100 g chopped carrots

    100 g chopped celery stems

    100 g chopped onion

    2 cloves of garlic finely chopped

    2 cm of grated ginger

    2 tbsp grounded flax seeds

    300g of soaked and roughly grounded chickpeas, ( 100 g dry )

    30 g miso Massawippi

    10 g of nutritional yeast

    15 g Dijon mustard

    30 ml canola oil

    30 g bread crumbs or oatmeal


In a large skillet, fry mushrooms with onion, carrots, celery, garlic, and ginger. Keep stirring until all liquid evaporates. Transfer mix in blender and crumble. Transfer mix into a bowl, add all the other ingredients and mix well. Preheat the oven to 350°C. Form 8 patties and place on a baking tray lined with baking paper drizzled with oil.  Drizzle some oil on top of patties. Cook for 18 minutes then flip over and cook for another 7 minutes. Cool down, heat oil in a skillet and fry cakes golden brown. 
Garnish your buns, add a patties, and enjoy your burgers!

Related products available at Mycoboutique