Portobello Burger

This burger is fantastic for both mushroom lovers and haters alike. It's not like you're eating MUSHROOMS... I mean you are but it doesn't seem that way when you're actually having this meal 🙄 Theres nothing like the satisfaction of making something like this for a mushroom hater - and having them not even realize that its a mushroom burger 😆 Try it on your next meatless Monday! 

→GLUTEN FREE

→DAIRY FREE

→MEATLESS

And as always - I try to make recipes that fit in line with the 30 day to healthy living program. 

(Don't know what I'm talking about? Click HERE to get the rundown)

This way you have some recipes to get you started, and you can see that yes, we actually DO eat on this program. We eat GOOD food that is GOOD for us!

Onto the recipe...

Ingredients 

  • 3 Portobello Mushrooms
  • 1 Tbs Coconut Oil (unrefined)
  • 1 C Yellow Onion diced, about 1/2 a medium onion
  • 1/2 C BBQ Sauce
  • 2- 3 Hamburger Style Buns gluten free if needed

Instructions

  • Preheat oven to 425F - place oven rack in the center of the oven. Line a sheet pan with parchment paper.
  • Remove the stems of the portobello and set aside (they don't need to be roasted like the tops.. they're already dry). 
  • Turn the mushroom caps, bottoms up, on a work surface. Gently scrape out the "gills" on the underside of the mushroom. Place the mushroom caps, bottoms up, on the sheet pan and roast for 20-25 minutes. This helps dry them dry out.
  • While the mushrooms are roasting, add the oil to a sauté pan and heat until it simmers. Turn the heat to low to medium-low and add the onion, stirring occasionally until tender (about 10 minutes).
  • Meanwhile, slice the stems removing the smallest amount possible at the base to remove the tough edge. Use two forks to "pull" the mushroom stems separating pieces with your fingers if needed until they are shredded. Set aside in a medium bowl.
  • Remove the portobello from the oven and once cool enough to handle, and using two forks again, shred the mushrooms, separating larger pieces with your fingers if needed until they are shredded. Add them to the same bowl with the shredded stems.

To the sautéed onions, add all the shredded mushrooms, & BBQ sauce. Cook on medium-low for about five minutes stirring occasionally. Put the lid on to keep warm until ready to serve. Top with slaw or pickles and serve with potato salad, corn on the cob, potato salad, baked beans... anything that you love with BBQ!

Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. 

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