Portobello Burger with Sun-Dried Tomato Cashew Cream

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Now that is a long title for a recipe. Portobello Burger with Sun-Dried Tomato Cashew Cream.

But this burger, my friends, is a game changer. No matter what you call it, it will change it all.

So no more messing around…let’s just get to it!

balsamic portobello burger sun-dried tomato cashew cream

Ingredients:

Portobello Burger

  • 2 portobello mushrooms, cleaned and de-gilled
  • 1 tablespoon balsamic vinegar
  • Bun of choice {or get all crazy and go bun-less}
  • Handful of spinach
  • 1/4 onion, caramelized
  • Sprouts {optional}

Sun-Dried Tomato Cashew Cream

  • 1/2 cup pre-soaked cashews
  • 7-10 sun-dried tomatoes, chopped
  • 3 tablespoons water
  • the juice from a quarter of a lemon

balsamic portobello burger sun-dried tomato cashew cream

Method:

  1. In a medium pan heat coconut oil on medium heat
  2. Add onion and allow them to cook, stirring occasionally until they caramelize {you can also add a little brown sugar to sweeten them up!}
  3. Heat a pan on medium heat and add mushrooms, flipping after 3 minutes
  4. Drizzle the balsamic vinegar over top and allow it to soak in, then flip again to coat both sides
  5. Cook for 5 minutes per side
  6. While the mushrooms cook make your cashew cream
  7. Add all cashew cream ingredients to your blender and blend until smooth, adding additional water if desired
  8. Build up your bun with toppings, add the portobello and top the bun with sun-dried cashew cream
  9. Devour
  10. Send me presents to show your gratitude

balsamic portobello burger sun-dried tomato cashew cream

 

 

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