Between the rich and garlicky spread, some spicy kraut, and a generous scoop of prebiotic-rich avocado layered around a meaty roasted portobello, this recipe from The Probiotic Kitchen: More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes by Kelli Foster will forever change the way you think about veggie burgers.
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Loaded Portobello Burgers
- Yield: 4 1x
Description
Between the rich and garlicky spread, some spicy kraut, and a generous scoop of prebiotic-rich avocado layered around a meaty roasted portobello, this recipe from The Probiotic Kitchen: More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes by Kelli Foster will forever change the way you think about veggie burgers.
Ingredients
4 large portobello mushrooms, stems removed
2 tablespoons (28 ml) extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (120 ml) Creamy Roasted Garlic and Chive Dip (below)
2 avocados, peeled, pitted, and mashed
4 whole grain hamburger buns
1/2 cup (10 g) arugula
1 cup (240 g) fermented red cabbage kraut
Instructions
1. Arrange a rack in the middle of the oven and preheat to 425°F (220°C, or gas mark 7).
2. Brush the mushrooms on both sides with oil and season with the salt and pepper. Place stem-side down on a rimmed baking sheet and roast for 15 minutes.
3. Once out of the oven, flip each mushroom cap over and spread an even layer of the Creamy Roasted Garlic and Chive Dip over the inside. To assemble, spread an even layer of the mashed avocado over the bottom of each bun. Top with the mushroom (spread-side up), followed by the arugula and kraut. Serve immediately.
