Delicious Portobello Burgers with Coconut Mayo!

By Laurel Sterling Prisco, MS, RD

As I mentioned in my previous blog, there are not always nutritious alternatives to burgers and hotdogs for a vegetarian at events. A nice, healthy alternative to tofu or veggie burgers are mushrooms. I enjoy Portobellos as well as grilled shiitake as my burger alternative. Give it a try!

(Serves 4)

2 or 3 large fresh Portobello mushrooms, stems removed and cleaned
2 Tablespoons olive oil
5 garlic cloves, finely chopped
Pinch of salt
Pinch of freshly ground black pepper
Pinch of oregano
Chopped parsley for garnish

Quarter the caps. Place them on a pan in the grill with a little olive oil, bottoms up. Cover the mushrooms with chopped garlic, salt, and pepper. Drizzle half the olive oil over the mushrooms. Grill for 7-8 minutes. Remove the mushrooms and probe with fork for softness. Sprinkle with oregano and parsley and grill for another five minutes, checking every two minutes for the perfect tenderness. They should be soft on both tops and bottoms.

I also found this coconut mayonnaise recipe. It sounds like a yummy and healthy alternative to traditional mayo!

Coconut Mayonnaise

2     cups young coconut meat (meat from 2 young coconuts)
2     Tbsp coconut water
2     Tbsp lemon or lime juice
2     Tbsp agave syrup
1/2  tsp salt
1/4  cup organic canola oil

Purée all of the ingredients, except the oil, in a high-powered blender, and blend until smooth. Add the oil in a steady stream, while continuing to blend until emulsified. Store in an airtight container in the refrigerator for up to one week.


About Natur-Tyme

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