Burger With The Works; Hold The Carbs. Portabella Mushroom Cap Burger Buns
Sometimes I just need to sink my teeth into some buns.
Disperse, pervs. I’m talkin burgers.
It’s not necessarily the carbs or the meat that I miss, though I’d be lying if I said I never miss carbs. Sometimes when it’s late at night and I’m all alone, I think about the good old days, me and carbs. BUT more so, it’s the ritual of a burger. The toppings and the fact that it comes with fries 99.9% of the time. A handheld meal that can fill my deepest, darkest food cravings with savory satisfaction. A flawless foodgasm. Complete culinary climax.
SO maybe it’s a little about the meat. A little! Mostly, it’s the buns. I feel so GD guilty when I eat a pre-made gluten-free bun and I feel so lazy when it comes to making my own. That’s where nature comes into play.
The Portabella Mushroom-It’s not just a meat replacement anymore. It can do your buns too.
For example, I give you the buns.
Take it. Take it all.
Mostly because it’s like zero calorie wise and you’ll feel so healthy after eating all of this goodness that you could probably splurge on dessert. And the best part? How simple it really is. Rub a little butter on those ‘bella buns and sprinkle some seasonings before you broil them gently and then make them both your top and bottom bun.
1. LOW CARB.
2. LOW EFFORT.
3. BURGER BLISS.
Portabella Mushroom Cap
By all means, use a meat patty if you must.
This recipe is not about the meat, it is allll about the buns.
First, butter your buns and season to your liking. I used an italian “everything” mix.
BROIL for about five minutes or until steamy but not burned to a crisp.
Top with all of your ride or die burger toppings.
I used a vegetarian burger with loads of greens, avocado, sprouts, peppers and fresh mozzarella.
Oh, and Pesto Mayo to drizzle.
Novel idea, eh? And simple, assuming you are a mushroom eater. So, would you ever toss your burger buns for mushroom caps?