So about this Portobello Mushroom Burger…

Oh it was worth EVERY.SINGLE.BITE!!!!



So after I did this:

I went and got my culinary life. Actually, my husband did because he’s freakin’ awesome. I texted him the list:

Portobello Mushroomsimg_6707


Heirloom Tomatoes

Persian Cucumbers

Maya Onion


Alfalfa Sprouts


The poor man, bless his heart, came back with a tray of SLICED PORTOBELLO MUSHROOMS. Like.. to chop up and put in a dish. No Baby. Please go back. So he did, with his awesome self. And then I got to prepping.

Everything got sliced, including the stems of the mushrooms. I sauteed the onions in olive oil with himalayan salt, cracked pepper, minced garlic, and the finely chopped mushroom stems… and set them aside.

I used the leftover oil to pop the mushroom heads into the pan and cover them to steam (they generate a LOT of water) for about 3 minutes (both sides). And then I made my burger. Mushroom heads were the top and bottom of the bun, and there was all kinds of garnish in between.

I happen to love lemon on my avocado so I included a squeeze on the final product.


I have enough mushrooms to make another one.

I might just have that for dinner.

Think I’m playing.

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