Who said you needed meat, cheese, or a bun to have a juicy, satisfying, and oh-so-decadent burger? Try eating a vegan Portobello mushroom burger with garlic sauce, sauerkraut, avocado, and grilled onions all wrapped up in a tasty and nutritious collard green wrap.
So easy to make and will be a family-friendly hit that also happens to be lectin-free and gluten-free with a collard green wrap! Watch the YouTube video below on how to make the Portobello burger/wrap or scroll further down for the full recipe.
Are Portobello Mushrooms Healthy?
Yes, and let me tell you why. Portobello mushrooms are a vegan alternative to meat. Lowering meat intake lowers our cholesterol improving our cardiovascular system’s overall health. Leaning towards plant-based meals is an excellent quick fix to improving your health. Here are some wonderful health benefits of our beloved Portobello mushroom:
- Portobello mushrooms are vegan, soy-free, legume-free, lectin-free, low sodium, grain-free, and gluten-free alternative to meat or “vegan” alternatives with questionable ingredients on the market.
- Portobello mushrooms have a satisfying “meaty” taste and chewy, dense texture.
- Portobello mushrooms are loaded with Vitamin B. Vitamin B is wonderful for heart health, blood pressure, stress, and even cognition.
- Portobello mushrooms contains antioxidants and natural anti-inflammatories. Rather than eating foods that increase inflammation, eating anti-inflammatory is excellent for long-term optimal health.
- Portobello mushrooms may also lower cancer risk.
- I go into more detail about the many health benefits of Portobello mushrooms and many other mushrooms in 7 Mushrooms That Will Change Your Health Game!
Burger Vegan-ized
Make a tasty & healthy vegan burger at a comfort of your own home!
Servings 1 Person
Ingredients
- 1 large collard green leaf stem removed
- 2-3 cups water
- 1 whole Portobello mushroom stem removed
- ½ whole avocado sliced
- 3 tbsp Primal Kitchen Mayo
- ¼ tsp onion powder
- ½" whole onion ring slice
- 2 tbsp sauerkraut
- 2 whole garlic cloves skins on
- 1 tbsp onion chopped
- 1 tbsp chives chopped
- salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup radish or broccoli sprouts
Instructions
- Preheat the oven to 350°.
- Heat a pan over medium-high heat and add olive oil.
- Remove the stem from the Portobello mushroom cap and add to the pan.
- Also add one thick onion ring alongside the mushroom, at least cut to ½".
- Cook the onion ring and mushroom for 2 minutes on each side.
- Place the onion ring on top; inside of the mushroom cap.
- Add garlic cloves with skins on to pan. Transfer the onion and mushroom to the oven and bake for 10 minutes.
- Heat a saucepan with water, filling near the top (leaving about ¼" from the rim). Heat to medium-high.
- In the meantime, cut off the large stem from the collard green. Slice avocado, chop onion (1 tbsp), and chives (1 tbsp).
- Once the water is near boiling, transfer the collard green leaf to the saucepan.
- Cook for 2 min each side, using tongs to lift the leaf easily.
- Once the collard green is cooked, drain water and pat dry on both sides.
- Place the collard green on a plate. The inside of the leaf should face up.
- Remove burger from the oven and set aside.
- Drain mushroom caps - they get juicy in the oven! You can also bbq them instead. Pat caps dry and set aside.
- Leave garlic cloves in pan and cook for another 20 minutes.
- Mix mayo, onion powder, chopped chives, salt, and pepper together.
- Once garlic is cooked, remove skins and mince. Add to mayo mixture and stir.
- Layer on your garlic mayo to your collard green leaf.
- Place the mushroom and onion burger in the center of the leaf.
- Add desired sauerkraut (be sure to remove excess liquid), avocado slices and sprouts.
- Fold the leaf in four parts, to fully wrap the burger and flip the tucked side over.
- Slice it down the middle. Be sure to grab napkins, it will be juicy!
