Portobello Burger with Pineapple, Yam and Guacamole


12 portobello mushrooms
1 jewel yam, peeled
6 slices pineapple
1/4 tsp smoked paprika
2 tomatoes
1/8 tsp sea salt
freshly ground black pepper
6 (4-inch long) rosemary sprigs


2 avocados, pitted and diced
2 Roma tomatoes, seeded and diced
2 green onions, minced
1 garlic clove, minced
3 Tbsp chopped cilantro
2 Tbsp lime juice
1/8 tsp sea salt
freshly ground black pepper


2 Tbsp extra-virgin olive oil, plus extra for oiling barbecue grill
2 Tbsp lemon juice
1 Tbsp minced fresh rosemary
2 tsp minced fresh thyme
1 tsp Dijon mustard
1 large garlic clove, minced
1/8 tsp sea salt


  1. Combine guacamole ingredients in a bowl. Gently fold together until evenly mixed. Set aside.
  2. In another bowl, whisk together all the sauce ingredients.
  3. Remove stems from mushrooms and reserve for another use. Scrape gills from underside of mushrooms with spoon. Peel yam and cut into 6 round slices.
  4. Grease barbecue grill with oil and preheat to medium high. On rimmed baking sheet, place mushrooms, yam slices, and pineapple slices in single layer. Brush each item on both sides with marinade. Then dust one side of each pineapple slice with a pinch of smoked paprika.
  5. Place mushrooms, yams, and pineapple on preheated grill. Grill pineapple slices for 2 to 3 minutes per side. Grill mushrooms and yam slices for 3 to 4 minutes per side. Remove items to baking sheet as they are done to your liking.
  6. To assemble and serve, place mushroom caps, stem-side up, on each of 6 serving plates. Divide equal amounts guacamole per cap. Then top with slices of yam, pineapple, and tomato. Season with salt and pepper. Put another mushroom cap, stem-side down on top if the stack and spear each cap with a rosemary sprig. Serve warm.

Makes 6 servings.

Source: Alive magazine