Roasted Portobello Mushroom Bun "Burger"

About 6 years ago, prior to learning about my gluten intolerance, I would have considered a bread-less burger incomplete, as if I was missing out on a vital aspect of the burger eating experience. Now a days, my view point has changed. Bread-less burgers have become the norm. Frankly, I'm not a fan of gluten-free breads. They lack the luster and rustic taste of its gluten version, and not to mention are heavier and more calorie and carb dense. A great burger simply requires something to sandwich it in, to make for an easy for a little messy eating. I'm excited to share this uber savory and delicious recipe--Roasted Portobello Mushroom Buns. It is not only full of flavor but it's healthy and simple to make.

I love the meatiness of roasted portobello mushrooms, but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and easy method that does the trick. You can use the caps as “bread” for a gluten-free/Paleo/vegan sandwiches since they come out nice and flat.

Did I mention that this also makes for a great dinner option for Meatless Monday's? Enjoy!

Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel 1 tablespoon olive oil 1 tablespoon amino acids or soy sauce (I used gluten-free soy sauce) Kosher salt Freshly ground pepper 1 tomato, sliced 1/2 purple onion, slices tuscan kale leaves (or your favorite leafy green) 1 avocado juice from 1/2 lemon Mayo, to taste (optional)

This recipe serves 2.

I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack. I then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile. Once they were nicely coated, I popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. If you have a dehydrator, you can place these in at a low temperature for 3-4 hours. When the mushrooms were ready I did have to remove them from the trays and the juices they released, and placed them on a plate to dry off a bit. During this time I got the rest of my ingredients ready. I mashed up an avocado with a little lemon, sliced my tomato and onion, and prepped my kale (wash and tare off). Arranging the bun, there was on method really. On one "bun" I placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel

1 tablespoon olive oil

1 tablespoon coconut aminos

Sea salt

Freshly ground pepper

1 tomato, sliced

1/2 purple onion, sliced

Tuscan kale leaves (or your favorite leafy green)

1 avocado

juice from 1/2 lemon

Mayo, to taste (I used Just Mayo from Hamilton Creek)

What You'll Need To Know

1. I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack.

2. Then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile.

3. Once they were nicely coated, popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. When the mushrooms were ready I did have to remove them from the trays and the juices they released and placed them on a plate to dry off a bit.

4. Mashed up an avocado with a little lemon

5. On one “bun” placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.