Portobello Mushroom Burgers

Name: Portobello Mushroom Burgers
Ingredients: 6 medium portobello mushroom caps, cleaned with a damp paper towel, about 12 ounces; 1 ½ tablespoons extra virgin olive oil; ½ cup onions, small dice; 2 large fresh garlic cloves, minced; ½ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon marash pepper, or chili flakes; 1 cup cooked garbanzo beans; ¾ cup parsley leaves, cleaned, dried and coarsely chopped; ½ teaspoon sea salt; ¾ teaspoon lemon rind, finely grated; 1 large egg*; 1 cup cooked brown rice, warmed; 2 tablespoons quick oats; 1 tablespoon oat flour, or a gluten-free flour; 1 ½ tablespoons sesame seeds; 1 ½ tablespoons hemp seeds

azestforlife.com

Portobello Mushroom Burgers with falafel-seasoned filling and lemon-tahini sauce. Perfect vegan comfort food!

View full recipe on azestforlife.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at azestforlife.com.

Share this recipe:

Cooking tools:

Food processor
Cast iron skillet
Grill pan
Grill
Potato masher
Tongs
Chef's knife
Cutting board
Stove
Mixing bowl
Whisk
Plate
Measuring spoon
Measuring cup
Paper towel
Refrigerator

Ingredients

6 medium portobello mushroom caps, cleaned with a damp paper towel, about 12 ounces
1 ½ tablespoons extra virgin olive oil
½ cup onions, small dice
2 large fresh garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon marash pepper, or chili flakes
1 cup cooked garbanzo beans
¾ cup parsley leaves, cleaned, dried and coarsely chopped
½ teaspoon sea salt
¾ teaspoon lemon rind, finely grated
1 large egg*
1 cup cooked brown rice, warmed
2 tablespoons quick oats
1 tablespoon oat flour, or a gluten-free flour
1 ½ tablespoons sesame seeds
1 ½ tablespoons hemp seeds