“Go Bunless”- Stuffed Portabello Mushroom Burger
I’ve been doing my best to cut back on the amount of bread I’m eating. So in order to follow this ‘diet’ of mine I decided to make a stuffed portabello mushroom burger where the mushrooms act as the buns.
What You Need:
Portabello Mushroom Caps (rinsed,de-stemmed)
1 Pkg Baby Bella Mushrooms
1 Chopped Yellow or White Onion
1 Heaping Tbsp Minced Garlic
1 Small Pkg Goat Cheese
1 10 oz Pkg frozen chopped spinach (cooked and drained)
1/2 Block of Tofu
Onion/Garlic Powder To Taste
Parmesan Cheese
Set Oven to 400 Convection
1. Rinse and Chop Baby Bella mushrooms. Set aside. Then heat a large greased sautee pan on medium heat. Add onions and garlic and sautee until the onions just begin to brown. Then toss in the chopped mushrooms. Sautee until the mushrooms have cooked down. Stir in drained spinach. Set aside.
2. Meanwhile, place portabello caps in a microwave dish and steam in microwave until they have become soft.
3. Then take spinach mixture and pour into a cuisenart. Add in tofu, goat cheese, onion/garlic powder and parmesan cheese. Chop until well blended. Taste and add seasonings if needed.
4. Fill the portabello caps with the spinach mixtured. Place an additional cap on top of the mixture and place in a greased lasagna tray. Place tray in oven for about 20 minutes.
2 years ago