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Portobello Adobo Burgers [Vegan, Gluten-Free]

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These delicious, meaty Portobello adobo burgers are a must-make. What makes this burger an adobo is the marinade, which is a dried pepper purée, spiked with a few seasonings, including cumin, oregano, and garlic. Serve on your favorite burger buns with a side of rice and beans/

Portobello Adobo Burgers [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan




For the Burgers:

  • 1 ounce (about 6) guajillo peppers
  • 2 tablespoons neutral oil, divided
  • 1/2 small onion, chopped
  • 6 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon natural sugar
  • 1/2 teaspoon apple cider vinegar
  • Fresh ground black pepper
  • 4 Portobello mushrooms, stemmed and gilled
  • 4 burger buns (gluten-free if needed), toasted
  • 1/2 cup corn kernels, thawed if frozen
  • Guacamole (recipe below)
  • Spinach leaves, as needed

For the Guac:

  • 2 avocados, peeled, pitted and mashed
  • 1 small ripe tomato, finely chopped
  • 3 scallions, finely chopped
  • 1/4 small jalapeño, finely minced
  • 2 tablespoons minced cilantro
  • 1 tablespoon fresh lime juice
  • Sea salt and fresh ground black pepper


To Make the Burgers:

  1. Toast the peppers in a dry skillet over medium heat until the peppers are pliable and lightly toasted, about 2 minutes. When cool enough to handle, stem and seed the peppers. Soak the peppers with fresh water just enough to cover in a medium bowl for about 20 minutes. Drain and transfer the peppers to a blender.
  2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the onion and cook until golden brown, about 4 minutes. Add the garlic, cumin, and oregano. Stir and cook until the garlic is fragrant, about 1 minute. Transfer the mixture to the blender.
  3. Add the water, salt, sugar, vinegar, and black pepper, to taste, to the blender. Blend until smooth. Transfer the mushrooms to a large baking pan and add the adobo marinade. Rub the mushrooms with the marinade on both sides. Set aside to marinate for at least 15 minutes or overnight.
  4. Heat a few teaspoons oil in a medium skillet over medium heat. Add a few mushrooms and cover the skillet. Cook until the mushrooms begins to soften, about 3 minutes. Flip the mushrooms and continue to cook on the other side, covered, for another 3 minutes. Flip the mushrooms again and continue to cook if the mushroom is not tender.
  5. Heat a small skillet over medium heat. Add the corn and stir and cook until golden brown, about 6 minutes.
  6. Divide the spinach among the burger buns, top with a mushroom, gill side up, add about 2 tablespoons of guacamole, and top with 2 tablespoons of roasted corn. Add the top of the burger bun and serve.

To Make the Guac:

  1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper, and lime juice.





Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.



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