I used to not eat mushrooms, then again I used to not eat a lot of things that were good for me. I was totally inspired to make this Portobello Burger by my mom and her sister, but of course I had to tweak it and make it my own. Remember thats what its all about here, not deprivation of yummy foods, just learning a new way of making them that works naturally with the body.
You do not have to be an experienced cook or have a ton of ingredients to make this amazing delicious recipe. And if you hate mushrooms, give em another try and let me know what ya think! Remember, you can add or omit items here to suit your taste.
I make 2 versions, open faced and burger style, you choose!
Portobello Burger Ingredients
Large Portobello Mushrooms (2-3 in a package usually)
Arugula
1 package Uncured Prosciutto torn into pieces
1/3 cup roasted tomatoes (mine were jarred in olive oil) sliced
1 lg onion sliced
2 cloves garlic chopped
Ghee (grass fed, I really like Tin Star)
EVOO
Lemon Juice
Brown Mustard (spicy here is good)
s&p
OPTIONAL: goat cheese & parmesan (my family gets this version)
Add about 1 Tbls ghee to your iron skillet over medium heat, saute onions, roasted tomatoes and garlic until onions are clear, then add prosciutto and stir around quickly until just warmed. Season with little S&P. Remove from pan and set aside.
In the same pan add mushroom caps smeared with ghee on both sides. Cook about 3-4 mins each side with pepper.
To plate: Place greens and drizzle with EVOO and lemon juice. Layer Mushroom with smear of mustard & onion mixture. Add cheese last if doing so.
Alternatively you can make a mustard vinaigrette with the EVOO, Lemon Juice, Mustard and S&P and drizzle over all:)
Enjoy & Be Well
