Portobello Burgers With Collard Greens & Guacamole

Emily von Euw EMILY VON EUW

This is real fast food! And it's real too... Mushrooms are meaty, full of flavor and make the perfect 'bun'!


  • 2 portobello mushroom tops
  • 1 teaspoon Bragg's liquid aminos or tamari
  • 1 cup baby spinach leaves
  • 1/4 cup sun-dried tomatoes
  • 2 huge collard leaves
  • 2 tablespoons tahini


  • 1 avocado
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon chili flakes (optional)

What to do

  1. Toss the mushroom tops in the Bragg's or tamari. Set in the dehydrator at 115 degrees (Fahrenheit) - or in your oven at its lowest temperature - for 30 minutes or until they soften and darken a little.
  2. To make the guacamole: mash the avocado flesh with the lime juice, salt, pepper and chili (if using). Adjust according to taste. Some garlic might be nice.
  3. Take a mushroom top and spread on some guacamole, then pile with greens and tomatoes. Drizzle in a little tahini if you like, then wrap up in a collard leaf!

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