Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 4 large Portobello mushroom caps by gently scraping out the gills with a spoon.

2. 2

   In a small bowl, whisk together 2 tablespoons harissa paste, 3 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 0.5 teaspoon smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

3. 3

   Place the 4 cleaned mushroom caps in a shallow dish and coat them thoroughly with the harissa marinade, allowing them to marinate for at least 20 minutes at room temperature.

4. 4

   While the mushrooms marinate, prepare a charcoal grill for medium-high heat, ensuring the coals are glowing and lightly ashed over.

5. 5

   In a separate bowl, combine 1 cup shredded red cabbage, 0.5 cup shredded carrot, 0.25 cup chopped fresh cilantro, and 2 tablespoons vegan mayonnaise to create a fresh, vibrant slaw.

6. 6

   Grill the marinated Portobello mushroom caps for 5 to 7 minutes per side, until they are tender and show nice char marks.

7. 7

   Lightly toast 4 gluten-free burger buns on the grill for 1 to 2 minutes until they are golden and slightly crisp.

8. 8

   Assemble the burgers by placing a grilled Portobello mushroom on each toasted bun, then top with the prepared slaw and several slices from the 1 large ripe avocado.