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Preheat the oven to 400 F and place an aluminum foil-lined baking sheet on the middle rack.
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Remove the stems from the mushrooms, and brush the whole cap (top and bottom) with an oil and soy mix.
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Place the mushrooms in the oven, gills side up for 5 minutes and flipped them over baking an additional 5 minutes. I like my Portobello mushrooms to still be firm and a little raw so if you want them completely cooked increase the baking time to 10 minutes on each side.
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While the mushrooms are in the oven stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl.
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Brush the frozen Trident Seafoods® Wild Alaskan Pollock Burgers with the olive oil, and press into the spice mixture to coat, and set aside.
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Cook the Alaskan Pollock patties according to package instructions, you can grill them pan-fry them or cook them in the oven. Just make sure not to thaw them before cooking.
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Mash up the avocado with a little lime. Add salt and some fresh cilantro.
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When the mushrooms are ready place them on a plate lined with a paper towel to dry in case they are still be releasing juices.
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To arrange your Portobello fish burger spread the mashed avocado on the bottom “bun”, top with arugula, place the Trident Seafoods® Wild Alaskan Pollock Burger patty on top of the greens and top with the strawberry mango salsa.
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You can close up the burger with another Portobello bun or leave it open and eat it as an open burger.