Servings 4
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Skill Level Easy

  • 4 large Portobello mushrooms
  • 4 Cal & Gary's Brioche buns
  • 2 tbsp toasted sesame seeds
  • 1/2 tsp suagr
  • 1 tsp siracha
  • 1 tsp rice wine vinegar

Miso glaze

  • 3 tbsp mirin
  • 3 tbsp sake
  • 1/3 cup white miso paste
  • 1/4 cup sugar

Hoisin Mayo

  • 6 tbsp vegan mayonnaise
  • 3 tbsp hoisin
  • 2 tbsp lemon juice

Asian cucumber salad:

  • 3 Founders & Farmers mini cucumber, sliced into ribbons
  • pinch of salt
  • 1/4 tsp salt
  • 2 tsp rice wine vinegar
  • 1/2 tsp sesame oil

Carrot salad

  • 1 cup carrots, julienned or grated
  • pinch of salt

How to make it

  1. Preheat grill to medium high heat.
  2. In a small saucepan mix all Miso glaze ingredients together. Bring to a boil over medium high heat and whisk so that sugar dissolves and a smooth paste is formed. Brush liberally over the portobello mushrooms and set aside until ready to grill.
  3. Toast sesame seeds in a pan for 1-2 minutes over medium high heat until golden brown and fragrant.
  4. Using a mandolin or veggie peeler cut cucumber into long thin ribbons. Place in a medium bowl and mix with rest of ingredients and set aside.
  5. Mix all ingredients for carrot salad in a medium mixing bowl and set aside.
  6. Mix hoisin and mayo together in a bowl until well combined.
  7. Grill portobellos over medium high heat top side down for 4-5 minutes until juicy and tender. Flip and grill for another minute or two. Grill buns for a minute a side.
  8. To assemble place hoisin mayo on top and bottom bun, place portobello then add carrot and cucumber salad. Top with bun lid. Sprinkle with toasted sesame seeds.
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  • 4 large Portobello mushrooms
  • 4 Cal & Gary's Brioche buns
  • 2 tbsp toasted sesame seeds
  • 1/2 tsp suagr
  • 1 tsp siracha
  • 1 tsp rice wine vinegar

Miso glaze

  • 3 tbsp mirin
  • 3 tbsp sake
  • 1/3 cup white miso paste
  • 1/4 cup sugar

Hoisin Mayo

  • 6 tbsp vegan mayonnaise
  • 3 tbsp hoisin
  • 2 tbsp lemon juice

Asian cucumber salad:

  • 3 Founders & Farmers mini cucumber, sliced into ribbons
  • pinch of salt
  • 1/4 tsp salt
  • 2 tsp rice wine vinegar
  • 1/2 tsp sesame oil

Carrot salad

  • 1 cup carrots, julienned or grated
  • pinch of salt