Sunday, January 5, 2014

Portobello Cheeseburgers

Better than any veggie burger and as tasty as a burger made with meat. You'll experience a rich smoky flavor when you bite into these mushroom caps. You get the satisfaction of eating a cheeseburger without any of the guilt. Super quick and easy! On the table in less than 30 minutes. 



Portobello Cheeseburgers




Ingredients: Serves 4

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 4 large portobello mushroom caps
  • 4 slices of Daiya provolone style cheese alternative 
  • 4 gluten free hamburger buns  Note: I like the Udi's brand although Canyon Bakehouse makes a great tasting one as well. With either one, I don't recommend letting them defrost  naturally, but rather keeping them frozen and then microwaving them wrapped in a paper towel on medium for 30 seconds. 
  • 4 tomato slices
  • 4 large romaine lettuce leaves
  • mustard, avocado, light mayonnaise, ketchup or other condiments of your choice  Note: Organicville makes a terrific mustard as well as ketchup and Veganaise makes a wonderful mayonnaise ( the one with the green cap is soy free), all of which are gluten, soy and dairy free. 
  • gluten free potato chips  Note: Kettle brand of potato chips are gluten, soy and dairy free. There are several flovors to choose from. My favorite is the Sea Salt & Vinegar.

Directions:
  1. Drizzle olive oil in a skillet and swirl around until it coats the entire surface. Add the balsamic vinegar and swirl to mix. heat over high heat until hot.
  2. Add the mushrooms to the skillet with tops facing down. Reduce heat to medium and cook about 5 minutes. Top each mushroom with a slice of the cheese alternative. Cook an additional 5 minutes.
  3. Serve mushrooms on buns and top with tomato and lettuce. Add additional condiments and serve with potato chips.














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