Healthy Recipes

Engine 2 Diet


 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

DIRECTIONS

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. Enjoy the stems as starters! 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.

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