Island Portobello Burgers

Happy Herbivore If you loved the Portobello Steaks in my first cookbook you're in for a treat with their island cousins! These mushrooms are juicy, cooked with Caribbean seasonings, and make for one satisfying "burger." A little guacamole or sliced avocado on top really makes the burgers to die for, but for a fat free version, a slice of pineapple is a great stand-in. Nutritional information (1 burger): 39 Calories, 0.2g Fat, 5.7g Carbohydrates, 1.3g Fiber, 1.6g Sugars, 3.8g Protein

Island Portobello Burgers
Photo by Devon F.
Island Portobello Burgers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/4

    c water

  • 3

    tbsp balsamic vinegar

  • 1

    tbsp teriyaki sauce

  • pinch dried thyme

  • 1/4

    tsp onion powder (granulated)

  • 1/4

    tsp garlic powder (granulated)

  • 1/2

    tsp ground pepper

  • 1/3

    tsp mild curry powder

  • 1/4

    tsp chili powder

  • 1

    tsp Dijon mustard

  • 2

    portobello mushrooms

  • 2

    whole-wheat buns

  • 2

    lettuce leaves (optional)

Directions

1 Combine all ingredients except portobellos, buns, and lettuce in a skillet, breaking up thyme between your fingers as you add it. 2 Bring mixture to a boil over high heat and add mushrooms. 3 Cook for 5 minutes, flip, and cook for 5 minutes more. 4 Continue to cook and flip until mushrooms reduce in size, turn deep brown, and are very tender (usually 10 to 15 minutes total; it's better to overcook than undercook). 5 Add more water as necessary to prevent burning or sticking. 6 Drain off excess water and dab mushrooms lightly with a paper towel — you want the mushrooms mostly dry when they hit the bun. 7 Set the mushrooms bottom side up on the buns, placing guacamole, avocado, or pineapple in the cap.

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