PORTOBELLO MUSHROOM BURGER

Although I prefer to avoid wheat and white flour...

I wanted to include this picture, because not everyone in my family prefers to eat exactly the way I do and sometimes a little Ciabatta bread goes a long way in getting them all to eat my Plant-based meals! If you're like me and prefer to stay away from white flour, you can substitute a brown rice tortilla or one of the many other gluten free bread options.

RECIPE

• Sautee portobello mushrooms and onions in a some coconut oil over LOW heat, until onions are translucent (5-8 minutes). You don't the mushrooms to get soggy.
  • Tip: This picture features the portobello sliced, but I recommend leaving them whole
• Slice and toast your bread of choice
• Once everything is cooked and toasted, spread some hummus on your bread
• Stack your portobello with your onion, some sauerkraut and lettuce

These go perfect with sweet potato fries! Check out my recipe for sweet potato fries here <--Change to link