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Portobello fish burger with avocado and strawberry mango salsa

Portobello Fish Burgers With Strawberry Mango Salsa

Author Cesar Diaz


  • 4 large Portobello mushrooms
  • 4 Trident Seafoods® Wild Alaskan Pollock Burgers
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • Kosher salt
  • Freshly ground pepper
  • Fresh arugula or your favorite leafy green
  • 1 Hass avocado
  • juice from ½ lime
  • 3 tablespoons chipotle chile powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper


  1. Preheat the oven to 400 F and place an aluminum foil-lined baking sheet on the middle rack.
  2. Remove the stems from the mushrooms, and brush the whole cap (top and bottom) with an oil and soy mix.
  3. 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.
  4. While the mushrooms are in the oven stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl.
  5. Brush the frozen Trident Seafoods® Wild Alaskan Pollock Burgers with the olive oil, and press into the spice mixture to coat, and set aside.
  6. 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.
  7. Mash up the avocado with a little lime. Add salt and some fresh cilantro.
  8. 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.
  9. 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.
  10. You can close up the burger with another Portobello bun or leave it open and eat it as an open burger.