- 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
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.