Ingredients

  • 1 tablespoon Newell Rosemary Garlic
  • 2 large portobello mushrooms
  • 1 Tablespoon Miso
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons rice vinegar
  • ½ teaspoon toasted sesame seeds
  • ¼ cup Carrot Slaw
  • 2 tablespoons Guacamole

Instructions

Preheat the grill. Whisk Newell Rosemary Garlic and sesame oil & pinch salt pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.

Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.

Assemble the burgers….spread buns with generous amount guacamole, place the portobello- gills side up ( to catch all the flavorful juices) then mound carrot slaw.

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