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Magic Mushrooms

With the May long weekend just around the corner, and the weather getting warmer, there will be a lot of folks firing up their BBQs. One of my favourite things to eat from the grill is a juicy burger. I love to add cheese, avocado, mayo, bacon, mushrooms, but I find with all the toppings and a side salad, I don't have room for the bun. That being said, I need somewhere for my burger and toppings to go. One of my favourite burger toppings are mushrooms, so why not combine the delicious flavour of mushrooms and the bun? Enter, portobello mushroom caps!

Not only are portobello mushrooms a delicious vehicle to carry your burger and toppings, but they're also really good for you! In addition to being low in calories (compared to a traditional bun), they're gluten-free, and a source of vitamin D, zinc and selenium.

Mushrooms contain more selenium than another other vegetable, are a good source of zinc, and they are one of the rare food sources of vitamin D. These minerals, combined with vitamin D make mushrooms a major superfood for strengthening the immune system, fighting infections and preventing diseases like cancer (1)!

Want more? They are also very high in antioxidants, which means they protect your cells from doing crazy things in your body, which can lead to diseases like cancer. They are also a rich source of B vitamins, which promote energy and relieve stress (2).

Now that you’re sold on the health benefits of mushrooms, it’s time to sell you on the recipe. This isn’t even really a recipe because it’s so easy. All you need is your favourite burger (my favourite store-bought options are: PC Free From Beef burgers and Farm Boy Turkey burgers), toppings and one portobello mushroom cap per burger.

Preheat your oven to 425 F and clean the smooth part of the mushroom caps with a damp paper towel to remove any dirt. Pop off the stems, and place them on a baking sheet lined with parchment paper, smooth side down. Bake for 10 minutes. Remove them from the oven, and blot off the excess water until dry.

Place your condiments of choice directly onto the mushroom cap, add your burger, and top with things like avocado, tomato, lettuce and bacon. You can add another mushroom cap on top and try to eat it with your hands, but I find one cap on the bottom is enough, and I like to use a fork and knife.



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