• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

  • Facebook
  • Instagram
  • Twitter

Synergy Private Health

  • About Us
    • News & Events
      • Events Calendar
    • Our Team
    • New Office
    • Careers
  • Signature Wellness Services
    • Wellness Tip Sheets
  • Culinary Medicine
    • Recipes
  • Membership
  • Contact Us
  • About Us
    • News & Events
      • Events Calendar
    • Our Team
    • New Office
    • Careers
  • Signature Wellness Services
    • Wellness Tip Sheets
  • Culinary Medicine
    • Recipes
  • Membership
  • Contact Us
You are here: Home / Recipes / Portobello Mushroom “Burgers” with Roasted Red Peppers

Portobello Mushroom “Burgers” with Roasted Red Peppers

July 29, 2020 //  by Kaitlyn Peters MSN, RN, NP-C

Share
Tweet
Share
Pin
Print

Portobello Mushroom “Burgers” with Roasted Red Peppers

Try this Portobello Mushroom Burger with our Crunchy Coleslaw and Sweet Potato "Fries"!

FOR SERVING (all are optional; choose to your liking):

  • Whole-grain rolls or buns
  • Sliced red onions
  • Pesto
  • Sliced tomato
  • Sliced avocado
  • Arugula

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 8 Tbsp balsamic vinegar
  • 3 cloves garlic, peeled and minced
  • 1 ½ tsp oregano
  • ½ tsp black pepper
  • 4 portobello mushroom caps, cleaned with underside stems and gills removed
  • ½ cup roasted red peppers
  • 4 Tbsp plant-based cheese or homemade cashew parm (Blend the following ingredients until a fine meal is achieved: 3/4 cup raw cashews, 3 Tbsp nutritional yeast, 3/4 tsp sea salt, 1/4 tsp garlic powder).

Instructions

  1. Preheat your oven to 400.
  2. Brush the mushrooms lightly with olive oil and fill the mushroom about halfway with balsamic vinegar. Sprinkle with oregano, garlic, and pepper. Let marinate for at least 30 minutes.
  3. Remove marinade and place mushrooms on a parchment lined rimmed baking sheet. Roast for 10 minutes and then flip and roast for 5 more minutes. Top with roasted red peppers and fresh plant-based cheese and cook about 5 minutes.
  4. Serve on toasted whole-grain roll (optional) with toppings of choice!

**You can also grill these for 5 minutes per side. Then, top with roasted red peppers and fresh mozzarella and cook until melted, about 2 minutes.

Category: Entrees, Recipes

Related Posts

You may be interested in these posts from the same category.

Pomegranate Mojito Mocktail

Chocolate Snowballs

Sesame Tahini Caramel Corn

Previous Post: « Healthy Crunchy Coleslaw
Next Post: Keeping Your Calm While the Pandemic Drags On »

Primary Sidebar

Recent Posts

Pomegranate Mojito Mocktail

January 4, 2021

Chocolate Snowballs

January 4, 2021

Sesame Tahini Caramel Corn

January 4, 2021

Be SMART in 2021!

January 4, 2021

Footer

Synergy Private Health

300 Boylston Street
Suite 201
Chestnut Hill, MA 02467

Office #:
(617) 916 – 9433

Existing patients of Janine Pardo, MD prior to Nov. 1:
(781) 472-2222

Office Fax #:
(617) 916 – 9658

Membership Questions:
(617) 830 – 2290

Recent Posts

Be SMART in 2021!
COVID-19 Resources
The Value of Lifestyle Medicine with Dr. Kimberly Parks
Self Care Through Mindful Cooking and Eating

Dr. Parks is proud to be a part of:



Copyright © 2021 Synergy Private Health · All Rights Reserved. Terms & Conditions | Privacy Policy