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Portobello & Sourdough Burger

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Portobello Mushrooms, stems removed (2 caps)

  • Miso Dressing

  • Garlic Hummus

  • Sun-dried Tomato Pesto

  • Green Romaine Lettuce

  • Multigrain Sourdough Bread

  • Salt, to taste

  • Black Pepper, to taste

  • Olive Oil

: available in Tall Tree Organic Subscription


Serves 2

  1. Clean the mushrooms and then marinade them in the miso dressing for at least an hour.

  2. Heat some olive oil in a skillet and pan sear the mushrooms evenly on both sides till cooked through, about 2 minutes.

  3. Cut the sourdough as desired and toast in a toaster. Then spread garlic hummus on the inner side of one slice and sundried tomato pesto on the inner side of the other slice.

  4. Layer with the mushrooms and green romaine.

  5. Serve and enjoy!

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