Inside Out Portobello Burger

Want to make a fast dish you can have for lunch or dinner?!
Do you have a craving for a burger but want a lighter version? Just add your favourite veggie toppings & spices :) As much as we love leftovers or preparing in advance, these are much better to eat fresh immediately after making. Sweet potato fries or a small salad would be great side dishes ;)

Prep Time: 35 minutes | Cook Time: 8 minutes | Total Time: 43 minutes

Submitted By: Lesley Levinski

Ingredients:

  • 4 portobello mushrooms
  • 4 large leaves (romaine or leaf lettuce)
  • 1 large spanish onion, sliced
  • 1 avocado, sliced
  • 1 bell pepper,sliced
  • 1 large tomato, sliced
  • Tzatiki sauce (to top)
  • Salsa (to top)

Marinade Ingredients:

  • ¼ cup olive oil
  • 2 tbsp tamari
  • 2 tbsp lime juice
  • 1-2 cloves minced garlic
  • ¼ tsp cumin
  • ¼ tsp chili powder

Optional portobello burger toppings:  cheese, spinach, zucchini,  hummus, olives, banana peppers,  etc…

Directions:

  1. Remove stem from portobello mushrooms.
  2. Rinse both sides with cold water and place flesh side down on dish towel.
  3. In a bowl, mix all marinade ingredients together.
  4. Lay out mushrooms and onion in a baking dish.  Pour marinade over. Coat well. Leave for 30 minutes.
  5. Slice peppers and marinate in olive oil, red wine vinegar.  Yellow or orange peppers to keep the dish bright!
  6. Wash and set aside your lettuce ‘bun’.
  7. After you have let your mushrooms and onions marinate for 30 minutes, set oven to broil. You could also use the bbq or stove top. Place mushrooms, onions, and peppers on rack. Pour the left over marinade from your baking dish and broil for about 8 minutes.  No need to flip as you will lose some of the delicious marinade.
  8. Place mushroom, onion, peppers, on lettuce bun. Top with tomato, avocado, tzatziki, hot sauce, sprouts, etc..

ENJOY!!!

Fitness Studio in Ottawa Valley, Deep River
By
Lesley Levinski

Lesley is the Owner and Fitness Instructor Specialist for Baila Studio Fitness. Her passion for teaching classes grows with each year of experience. She loves seeking out new trends in the fitness industry and is always working on getting trained in new areas and new certifications.

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