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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful vegan alternative for the classic burger. The portabello caps are supposed to replace the beef . This recipe is actually really filling when served with rice, or steamed vegetables. Ingredients:
4 portabello mushroom caps |
1 cucumber, sliced (thinly- 1/3 inch slices) |
1 tomato, sliced thinly |
4 wheat hamburger buns |
3 tablespoons margarine |
1/2 head lettuce |
Directions:
1. Peel cucumber using a vegetable peeler (kitchen knife works well, too).
2. Slice cucumber into 1/3-inch slices.
3. Slice tomato in thin slices.
4. Break lettuce leaves up in large pieces.
5. Twist the stems off of the portabello caps.
6. Gently rub the mushrooms with a damp paper towel. NOTE: DO NOT RINSE MUSHROOMS. Mushrooms are highly absorbant, and will absorb all of the water, therefore causing them to be tough and chewy when cooked.
7. Heat large skillet on medium-high heat.
8. Melt butter in skillet. Place mushroom caps in pan stem-side down first. Cook for 5 minutes. More butter may be needed if the skillet looks dry.
9. Flip mushroom caps over and cook for 5 minutes.
10. When the portabello caps are tender/soft to the touch, they'll be finished.
11. Using all of the ingredients, layer your portabello cap on a hamburger bun (wheat is preferred, and vegan-friendly).
12. Enjoy.
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