Here’s what you need
1 portobello mushroom per person
gluten free onion rings! recipe coming soon!
I grilled 3 large portobello mushroom caps (1 p/p). I lightly brushed the tops with 1 tsp EVOO, salt and pepper. I grilled the rib side down first, so that when I flipped it, I could fill it with a bit of shredded goat (or Daiya) cheese, so it could melt.
Meanwhile, I mashed 1 avocado with salt, and sliced a tomato for the burger.
After the mushrooms have grilled for about 5-6 minutes per side, I took them off and let them cool for just a second while I fried the eggs–no oil, just a light spritz of olive oil spray.
Here’s how I layered the burger: bun -– avocado -– mushroom cap with melted cheese -– ”fried” egg –- tomato -– grilled onion -– organic ketchup/mustard -– bun. Lets just say I was wearing half of it by the end of the meal!
These burgers were amazing. Hands down, one of the best things around. The mushroom was so chewy and “meaty,” and with the melty cheese…it was just divine! This chewiness, combined with the creamy and fresh avocado was just faaabulous. A burger worth celebrating.
What do you do on a rainy Sunday? Movie marathon? Stay in your PJ’s?