Portobello burger stack (recipe)
Portobello burger stack (recipe) | |
---|---|
Name | Portobello burger stack |
Ingredients | Mushroom caps • Olive oil • Garlic • Fresh basil • Feta cheese • Provolone cheese • Tomatoes • Red onion |
Cooktime (in hours) | 0.1 |
Totaltime (in hours) | 0.1 |
Keto friendliness | Keto friendly |
Calories | 128.6 |
Fat | 10.5 |
Protein | 7.1 |
Carbohydrate | 2.3 |
Fiber | 0.5 |
Net carbohydrates | 1.8 |
Sugar | 0.9 |
Saturated fat | 4.4 |
Cholesterol (mg) | 15.2 |
Sodium | 195.3 |
Servings | 6 |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Portobello burger stack (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Trim the stems and clean mushrooms. Note, it's not necessary to remove the gills, as this is a dark marinade.
- Place the mushrooms, gill side up on a clean baking tray.
- Mix oil garlic, balsamic vinegar, and basil together in a bowl.
- Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
- Preheat grill to 350F - 400F, medium high heat.
- Oil the grill well to prevent sticking.
- Place the mushroom caps, gill side up, on the barbecue. Cool for 3-4 minutes or until nice char marks are achieved, Flip and cook for 2 more minutes.
- Place the buns on the warming rack to heat through.
- Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.
- Remove the mushrooms and buns from grill.
- Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
- Serve and enjoy!.
Food tags
Vegetable,
Portobello burger stack (recipe) details
Time:
Prep Time in Hours and Mins:6M
"
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Contributors: Prab R. Tumpati, MD