You will need:

- 2 x portobello mushrooms per burger being made
- 1 x good quality (preferably home-made) beef / pork patty per burger being made
- Plain cream cheese
- Relish
- Avo, diced and mushed up
- 1 red onion, sliced into rings
- Fresh tomato, sliced
- Baby spinach leaves


1. Carefully spread the cream cheese on half of the mushrooms (approximately a teaspoon per mushroom). Place these mushrooms, plus the rest of the mushrooms without cream cheese, on a baking tray and place under the grill for a few minutes.

2. In the meanwhile, cook your patty's in some olive or coconut oil and set aside.

3. Remove the mushrooms from the grill and spread some relish and some avo on each one with the cream cheese. Season with sea salt and crushed black pepper.

4. Place a patty on top of each decked-out mushroom, followed by the baby spinach leaves and tomato. Place the plain grilled mushrooms on top, like you would with the top half of a bread roll. Serve immediately.