Who doesn’t like a good burger? Now there are delish options for carnivores, vegetarian, and vegans alike! This recipes suits all types of eaters. This is also stamped and sealed kid approved!
4 Portobello mushrooms (cleaned and patted dry)
1 Red onion (sliced)
1 avocado (sliced)
2 Tbsp Balsamic vinegar
1/3 Cup EVOO
1 Tbsp wheat free Tamari
1/4 Tsp paprika
1/4 Tsp cayenne pepper
1 Minced garlic clove
1/2 Cup iceberg lettuce
4 low carb gluten free buns or wraps of your choice
The key to this recipe is to let the mushrooms marinate in the ingredients to absorb all the flavors. I am big on marinating over night, but if you are making this last-minute give them at least 30 min to marinate.
Combine your balsamic vinegar, EVOO, tamari, paprika, minced garlic, and cayenne pepper. Mix together in a dish and add the mushrooms. Cover with plastic wrap and put in the frig and let the absorption of flavors begin, aka marinate.
While the shrooms are marinating, grill up the onions and set to the side. I like to butter my gluten-free low carb buns and pop them in the broiler to toast a bit too.
Heat a little oil in the skillet at medium high. Cook the mushrooms for 15 minutes, turning them about half way through.
Dress your buns or wrap with the chopped lettuce, sliced avocado, and grilled onions. Take the shroom burgers hot off the skillet straight to the awaiting and ready to go bun/wrap.
Enjoy this yummy tasty burger!
One mushroom per serving. Does not include nutrition info for the bun/wrap you choose.
205 Calories. 12 Carbs. 8g Protein.