By Taylor Ballinger
Juicy Portobello Burgers - Dr Sebi's Cell Food
The weather is getting hotter, so how about firing up the grill for these incredible Juicy Portobello Mushroom Burgers? Make sure you serve these plant-based burgers on top of approved-grain buns, like those made from kamut, spelt or quinoa.
Updated at: Thu, 17 Aug 2023 12:23:48 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
9
Low
Nutrition per serving
Calories630.4 kcal (32%)
Total Fat60.2 g (86%)
Carbs22.9 g (9%)
Sugars6.9 g (8%)
Protein9.6 g (19%)
Sodium46.7 mg (2%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Slice the mushroom stems off and slice off about 1/2″ of the mushroom top (as if slicing a bun).
Step 2
Combine olive oil, onion powder, basil, oregano and Cayenne pepper in a small bowl and mix well.
Step 3
Place mushroom caps on a cookie sheet with foil and a little grapeseed oil (to prevent sticking).
Step 4
With a large spoon, pour marinade over each mushroom cap and allow to sit about 10 mins.
Step 5
Preheat oven to 425*F and bake mushrooms for about 10 mins, check the level of preparedness before flipping them to bake another 10 mins.
Step 6
Place the bottom of the mushroom cap on a plate – add your choice of toppings – and top with the top portion of the baked mushroom cap.
View on drsebiscellfood.com
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