Jerk Portobello Mushroom Burgers with Guacamole
Meaty portobello mushrooms marinated in jerk and grilled until sticky, stacked in a bun with creamy guacamole.
Made with Classic guacamole and Jerk marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wipe the mushrooms clean. Brush the gills and tops with 60 ml of your ready made jerk marinade (see the base recipe) and leave for 20 minutes.
20 min - 2
Heat a griddle pan or frying pan over a medium high heat and brush it with the olive oil.
- 3
Cook the mushrooms gills down for 5 minutes, then flip and cook for 5 more minutes, until deeply browned and tender.
10 min - 4
Toast the cut sides of the buns in the pan for 1 minute.
- 5
Spread your ready made guacamole (see the base recipe) on the bottom buns. Add lettuce, tomato, a mushroom and onion rings.
- 6
Top with the other half of the bun and serve straight away.
Tips
- Do not wash the mushrooms under the tap. They soak up water and steam instead of browning. Wipe them with damp kitchen paper.
- Press the mushroom down with a plate or the back of a spatula as it cooks to get a good sear.
- Use a small spoon to scrape out the dark gills if you want a tidier, less messy burger.
Storing and freezing
Best eaten fresh. Cooked mushrooms keep in the fridge for up to 2 days. Guacamole browns after a day, so press cling film onto its surface. Do not freeze.
Questions
Are these burgers vegan?
Yes, as long as you buy buns labelled vegan, as some contain milk or egg. The jerk marinade and guacamole bases are vegan. They are also dairy free, egg free and nut free.
Can I make them gluten free?
Yes. Use gluten free burger buns or serve the mushrooms on a bed of salad leaves. The mushrooms themselves, jerk marinade and guacamole are all gluten free.
What else can I use besides portobello?
Thick slices of aubergine or large flat field mushrooms work well. Aubergine needs about 5 minutes longer to soften.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
