Raw Portobello Mushroom Burgers

If you love to bite into a burger, this recipe gives you a fun and tasty way to have the burger experience with portobello mushrooms acting as the burger buns. Filled with flavor-packed sun-dried tomato spread, slices of fresh tomato, cucumber, onion, basil, and leafy greens, this burger offers you healing fuel with no drawbacks.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Raw Portobello Mushroom Burgers

Ingredients:

Sun-dried tomato spread:

• 1 cup sun-dried tomatoes (oil-free and salt-free), soaked in warm water for at least 30 minutes
• 1 garlic clove
• 1 tbsp fresh oregano or 1 teaspoon dried
• 1 tbsp fresh thyme or 1 teaspoon dried
• 1 1⁄2 tbsps freshly squeezed lemon juice
• 1 tbsp raw honey
• 2-3 tbsps water, if needed to blend

Burgers:

• 4 portobello mushrooms
• 2-3 tbsps freshly squeezed lemon or orange juice
• 1⁄2-1 tsp Atlantic dulse flakes (optional)
• 1⁄2 cup loosely packed spinach and/or lettuce leaves
• 4-6 tomato slices
• 4-6 white or sweet onion slices
• 1⁄3 cup thinly sliced cucumber
• 4 basil leaves
• 1⁄2 tsp red pepper flakes (optional)

Directions:

To make the sun-dried tomato spread, drain the soaked sun-dried tomatoes, then place in a blender or food processor. Add the garlic, oregano, thyme, lemon juice, and raw honey. Blend until well combined but still chunky, scraping down the sides and adding a spoonful of water as needed to blend. Keep refrigerated until needed.

Wash and rinse the portobello mushrooms thoroughly with warm to hot water. (Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.) Pat dry, remove the stems, and place the caps on a cutting board. Drizzle the lemon or orange juice all over the underside of the mushrooms and sprinkle with the Atlantic dulse flakes (if using).

Add a few tablespoons of sun-dried tomato spread to the underside of two portobello mushrooms; then top both with the spinach and/or lettuce, tomato slices, onion slices, cucumber slices, fresh basil, and red pepper flakes (if using). Place a portobello mushroom cap on top of each burger so you have two burgers. If you like, you can add more sun-dried tomato spread to the underside of the two portobello mushroom tops before “capping” your burgers.

Serve immediately. Enjoy!

Tips:

• If your sun-dried tomatoes are very hard, try this method for soaking and softening: Place the tomatoes in a heatproof bowl and cover with boiling water. Soak for 30 minutes. You can also try this technique of soaking in boiled water if you have regular (less hard) sun-dried tomatoes that you’d like to soften more quickly than 30 minutes.

Serves 1-2

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Categories: Fat Free, Brain Saver, Nut & Seed Free, Burgers & Fries, Grain Free, Lunch, Dinner, Raw, Main Dishes

This item posted: 23-Jun-2023