A mushroom burger makes for a healthy, low-calorie, and quick meal in my home. These are great for a tasty vegetarian meal that any meat eater will enjoy.
The first time I made this we were about half way through with our burgers (after a minute of eating) when my husband looked at me and said, “You already took a picture, right? Because you have to write about these.” When I replied with , “No,” he stopped eating and says, “Go ahead, it shows just how good it is.” No, I didn’t take a pic of the already devoured mushroom burger, instead I made them again. My husband describes them as a “tasty and juicy burger” with a “chicken-like texture.”
- Organic Coconut Oil
- Organic Portabella Mushroom Cap (1 per burger)
- 100% Whole Wheat Sandwich Rounds/Thins (1 whole/ 2 halves per burger)
- 1 tsp. Garlic Powder
- ¾ tsp. steak seasoning (McCormick Grill Mates)
- Optional Condiments: lettuce/spinach, onions, cheese (apple wood smoked gouda is great), butter, mayo, avocado, etc.
- Clean organic portabella mushroom caps and remove stems.
- Very lightly spread coconut oil on the each portabella mushroom cap and sprinkle seasoning on each side.
- With 1 tsp of coconut oil in the pan, heated on medium high, cook the top of the cap (smooth side) for 5 minutes, flip and cook for another 4 minutes. -Cook longer for thicker mushrooms.
- Toast 100% whole wheat sandwich rounds, either in toaster or in pan with mushrooms. (You can lightly add butter after toasting - I prefer butter, but my husband uses mayo.)
- Add cooked portabella mushroom caps and your choice of condiments inside the toasted bun.: I prefer spinach, butter, and thick cut apple wood smoked gouda; my husband prefers lettuce, mayo, and thick cut apple wood smoked gouda.