By: DairyFreeGina

DAIRY FREE VEGAN

GLUTEN FREE PLANT BASED

Mushrooms are often used a meat substitute in vegan and vegetarian dishes. The texture and the heartiness of the mushroom resembles meat. Mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognized as an important part of any diet.

INGREDIENTS:

1 package of Portobello Mushrooms – Usually come in a 2 or 4 count – You can use the large size or the slider size. 

1/4 to 1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

Seasonings  of choice( I like to use an all purpose seasoning plus dash of red pepper flakes and black pepper)

Red Onion , sliced in rings. Other toppings of your choice.

DIRECTIONS:

Clean mushrooms and  cut off stem. Use the mushrooms scraps in your compost or to make stock.

Place mushrooms in a shallow bowl and cover with balsamic vinegar, olive oil , seasonings of choice. Marinate for at least one hour in the refrigerator.

Put mushrooms on grill, or bake or broil until the mushrooms are softened. Serve on a dairy free, gluten free roll with your favorite burger toppings. Or serve on a bed of greens. You can make these burgers your own by changing the marinade and seasonings or by changing how much of the marinade and seasonings you use.

What’s your favorite burger topping? Tell us in the comments section!

Recipe copyright @DairyFreeGina. Please do not publish or reproduce without the written permission of DaryFreeGina

DairyFreeGina is a vegan cook who is allergic to milk, lamb and eats gluten free. Gina is a life long fitness enthusiast, runner and dance r who is passionate about food and nutrition, health and exercise. Gina loves cats big and small and calls Disney World her 2nd home – and often posts on this topics too,.