Tuesday, March 20, 2012
Portobello Mushroom Burger!!!!!!! YUMMY!
from the Engine 2 website
PORTOBELLO MUSHROOM BURGERS
portobello mushroom - 4 ounces
tamari (low-sodium) - 1 ounces
Worchestershire sauce (vegetarian) - 1 ounces
Pepper, cracked - 1 ounces
red onion (large) - 3 ounces
whole grain bun - 1 bun
hummus - 1 ounces
Preheat oven to 450º.
Snap the stems off the mushrooms.
Place the mushrooms face-up on a baking sheet.
Splash a few drops of tamari and Worcestershire (beer splash is optional) into each cap.
Place the stems into the caps.
Cook in a casserole dish for 10–15 minutes, until the mushrooms are soft and filled with liquid.
Cook the onion rounds on high heat in a sprayed skillet for 5 minutes, stirring often, until wilted and brown.
Spread the buns with Dijon mustard or hummus.
Place each mushroom on a toasted bun with cooked onion, tomato, lettuce or spinach, and your favorite fixings.
Serve with healthy fries.