Drop the refined white flour bun and add two delicious, nutrient-rich portobello mushrooms instead! Fill them with your favorite fillings—they’re sure to satisfy!
Burger addicts will be surprised at just how hearty this burger is, even without a slab of meat or big bun of empty carbs.
Bunless Portobello Burger
Serves 1-2. Cooking Time: 45 minutes.
INGREDIENTS
2 portobello mushrooms
1-2 tsp olive oil
Pinch of sea salt
Pinch of mixed herbs
1 tsp sesame seeds
Rocket or baby spinach
Sliced tomato
1/4 pumpkin
1 tbsp coconut oil
1/2 tbsp honey
GUACAMOLE
1 avocado
Juice of 1 lime
1 crushed garlic clove
Pinch of paprika
Pinch of sea salt
DIRECTIONS
Preheat oven to 355 ℉ (180 ℃).
Slice pumpkin to roughly the same size as the portobello buns as these will be the « patty. » Spread evenly on lined baking tray, coat with coconut oil and honey and roast for 30-40 minutes until cooked and golden brown.
Drizzle portobello mushrooms with olive oil, a pinch of salt, and sprinkle with sesame seeds. Place on lined tray and bake in the oven for 10-15 minutes.
While the pumpkin and mushrooms roast, get your guacamole ready by combining avocado, lime, garlic, paprika, and sea salt in a bowl. Mix until combined well.
Assemble your burgers by placing one mushroom on the plate, top with roasted pumpkin, guacamole, sliced tomato, leafy greens, and top with the other mushroom.
NOTE: Get creative and use any of your favorite burger ingredients!
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Photo courtesy of Food Matters
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This post is presented by Food Matters. Find more recipes here.