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Pulled Mushroom Burger & Jacket Potatoes

Zhoro Apostolov

Blagoevgrad, Bulgaria


Instagram: @topfoodfacts |


Oyster Mushroom “Pork”

1½ cups oyster mushrooms

A pinch of salt

A pinch of black pepper

A sprinkle of fresh thyme

1 garlic clove, finely chopped

1 tbsp vegetable oil Toppings

2 slices tomato

Some lettuce or iceberg salad

A bit of carrot

A bit of red cabbage

1 slice of dairy-free mozzarella

A burger bun

Mustard and ketchup (optional)



• Cut or tear the mushrooms by hand into long strips.


• Season them with salt, black pepper, fresh thyme, garlic and a drizzle of oil. Cook them on a hot griddle pan for 5-6 minutes on each side.


• Assemble your burger and enjoy!



Jacket Potatoes 

4 big potatoes

150 g mushrooms

100 g baby spinach

4 tbsp vegan sour cream

Salt and pepper




• With a small knife, poke tiny holes in the potatoes so they cook faster and keep their shape.


• Season them with salt, pepper and a drizzle of olive oil.


• Cook them in the oven, set to 375°F, for about 1 hour and take them out.


• Meanwhile, prepare your filling.


• Cook the mushrooms in a hot pan for about 4 minutes and then add the spinach.


• Season with salt and pepper.


• Take them off the heat.


• When the potatoes are ready, cut them open and stuff them with mushrooms and spinach.


• Finish them off with a spoon of vegan sour cream.

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