SafeSpace Grilled Portobello Mushroom ‘Burgers.’

By Jackie DeKnock  ,   

June 17, 2020

These burgers are absolutely delicious! Plus portobello mushrooms support our immune system and are rich in antioxidant and anti-inflammatory nutrients. They are said to provide impressive cardiovascular benefits by protecting our blood vessels from oxidative damage as well as chronic inflammation. Portobellos are also loaded with critical B vitamins: B1, B2, B3, B5, B6, B12. Studies show that mushrooms can also help in preventing cellular damage induced by radiation in cancer therapy, nuclear accidents and even in nuclear warfare. The mushroom has profound antioxidant, anti-inflammatory, tumour and cancer preventive and to top it all off - anti-radioprotective properties.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 8 Portobello Mushrooms

Ingredients

8 portobello mushrooms, cleaned

4 yellow Spanish onions, sliced

2 tablespoons extra virgin olive oil

1 tablespoon raw, unpasteurized honey

Sesame Green Onion Mayonnaise.

½ cup mayonnaise (or Vegan alternative)

½ teaspoon sesame oil

2 green onions, finely chopped

1 teaspoon sriracha

1 tablespoon toasted sesame seeds

Pinch turmeric

Topping.

2 cups Gouda or cheddar cheese grated (or non-dairy alternative)

1 head romaine lettuce, finely shredded

½ cup cilantro, coarsely chopped

1 whole grain baguette, sliced into 8 equal portions

Splash of love

Method

Preheat oven to 400 F/205 C or heat up your BBQ! Place mushrooms on a roasting pan, drizzle with a little olive oil, season with salt/pepper and broil for 20 minutes 20 Minutes or barbeque directly on your grill for 5-10 minutes 5 Minutes each site.

Heat olive oil in a large skillet. Add onions and sauté for 15-20 minutes 15 Minutes on medium heat until golden and caramelized. Add honey, mix throughly, heat through and remove from heat. Whisk mayo dressing ingredients together.

Cut Portobellos in half. Spread mayo onto sliced baguette, top with 2 mushroom halves, top with cheese, cilantro, then caramelized onions, next add lettuce and top with the top half of the baguette. Secure with a mini skewer and serve with a side of strawberry salsa and refried beans and enjoy!

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