Portobello Mushroom Burgers
Try out a new summer recipe, perfect for BBQ grilling. Low-protein mushroom burgers - great for everyone in the family!
Ingredients
- 2 portobello mushrooms
- 1 onion, sliced
- 1 tomato, sliced
- Pickles, sliced
- 3 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 1/2 tbsp minced garlic
- 1 tbsp teriyaki sauce
- 2 gluten free burger buns ( Or Cambrooke / Schar)
- Non-dairy cheese slices
Method
Step 1
Clean the portobello caps and gently remove stems and gills.
Step 2
In a glass dish, mix the olive oil, balsamic vinegar, teriyaki sauce, and minced garlic. Season to taste.
Step 3
Place the mushroom caps in the marinade and coat well. Let sit for 15 minutes to 6 hours.
Step 4
While marinating, slice the onion and tomato.
Step 5
Place mushrooms and onion slices in a grill basket. Spoon the leftover marinade over everything.
Step 6
Cook on a medium-high grill, covered, for 5–8 minutes per side.
Step 7
Lightly toast burger buns on the grill. Add non-dairy cheese to melt slightly.
Step 8
Assemble the burgers and add the thinly sliced pickles.
Always consult with your dietitian before adding new foods to your diet.