Portobello Mushroom Burgers

with Quick Guacamole & Arugula Salad

25 min

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Contains: Milk, Mustard, Soy, Sulphites, and Wheat.

May Contain: Barley, Egg, Oats, Peanuts, Rye, Seafood, Sesame, Tree Nuts, and Triticale.

What We'll Send

Red Onion Sliced
Portobello Mushroom
Bragg's Liquid Soy Aminos
Grape Tomatoes
Multigrain Ciabatta Bun
Balsamic Vinegar
Dijon Mustard
Thyme Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 637
Fat 34g
Protein 21g
Carbohydrates 76g

Cooking Directions


Marinate Mushrooms
- Cut lime in half.
- In a shallow bowl, stir together 3 tbsp. balsamic vinegar, Dijon mustard, Bragg's Liquid Soy Aminos, dried thyme, half of the lime juice and salt and pepper to taste.
- Wash portobello mushrooms, remove stems, and pat dry with paper towel.
- Add portobello mushrooms to bowl and toss to coat with marinade.
- Let marinate for 15 minutes.


Prepare Ingredients
- Wash arugula, grape tomatoes, cilantro and jalapeno.
- Cut grape tomatoes in half.
- Pick and chop cilantro leaves.
- Cut jalapeno in half, remove stem and seeds, and finely chop.
- Wash hands with hot soapy water.


Make Guacamole
- Cut avocado in half, remove pit and scoop flesh into a small bowl.
- Add garlic, cilantro, remaining lime juice and jalapeno to taste.
- Stir to combine and season to taste with salt and pepper.


Prepare Spinach Salad
- In a medium bowl, combine remaining balsamic vinegar, 1 tbsp. olive oil and a pinch of black pepper.
- Add arugula and tomatoes and toss to coat with dressing.
- Set aside until ready to serve.


Cook Mushrooms
- Heat 1 tbsp. olive oil in a large skillet over medium.
- Once hot, add mushrooms and cook for 6-8 minutes, flipping halfway through, until tender.
- Meanwhile, cut ciabatta buns in half.


Assemble + Serve
- Place buns on plates and spoon guacamole onto bottom buns.
- Top each bottom bun with mushroom, red onion and any remaining guacamole.
- Serve with arugula salad on the side, crumbling feta over salad just before eating.
- Enjoy!

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