If you’re craving the flavor of a burger and fries, but want something whole foods plant based then this might do the trick! Portobellos are a great source of protein, vitamin d, and have a meaty texture that make a great burger replacement. They also soak up any flavor you add to them so it’s versatile. You can marinate the portobellos, grill or bake them, and serve them on a bun with all of your favorite toppings. I made fries on the side and they were so crispy and delicious without any oil! It was such a tasty meal and it looks guilt inducing without having to feel any guilt!
2 portobello caps, destemmed and cleaned
1/8 cup balsamic
1/8 cup low sodium soy sauce
1 tsp minced garlic
1/4 tsp thyme
1 tsp fresh rosemary
1 zucchini, halved and sliced lengthwise
Ciabatta rolls, toasted
Toppings- lettuce, tomato, ketchup, mustard, onion,
1. In shallow dish, add the first 7 ingredients and add the portobellos open side up and spoon some marinade inside. Make sure the gills are spooned out. Let them sit for 30-45 minutes.
2. Preheat oven to 400* and put fries in to bake.
3. On a parchment lined pan, add zucchini and sprinkle with salt and pepper then add portobellos. Bake for 15-20 minutes and then pour the liquid out from the middle of the portobellos.
4. Toast rolls and assemble burger with toppings, portobello, and sliced zucchini.
5. Serve with a side of fries and enjoy!
Fries– 2 russet potatoes, sliced into fries, sprinkle of garlic powder, smoked paprika, pepper, nutritional yeast
Bake on parchment on 400* for 35-45 minutes until crispy.