Keto Vegan Portobello Mushroom Burgers with Burger Bun Feeling ok

6 June 2024
Keto Vegan Portobello Mushroom Burgers with Burger Bun Feeling ok
25 min. 4 servings 520 Kcal 24g protein 35g fat 21g carbohydrates / serving
 
                    TOTAL      100gr
Energy [kcal] 2079.4     155.9
Protein [g]     94.7         7.1
Fat [g]          138.4        10.4
Carbs [g]      82.4          6.2
Fiber [g]       109.9        8.2
Net Carbs [g] 27.5         2.1
 
 
 
ingredients
Avocado, 1 avocado (201 g)
Lemon juice, 1 t (14.9 g)
Whole Portobello mushrooms 4 pcs. (336 gr.)
Garlic (6 g)
Tomatoes, 2 medium whole (2-⅗" diameter) (246 g)
Lettuce leaves 4 large (96 g.)
Vegan mayonnaise, ½ cup (112 g)
Salt and pepper, 1 teaspoon (2 g)
burger bun, 80 g, Feeling ok, 4 (320 g)
 
 
Instructions
Heat the grill to medium-high heat.
 
Clean the portobello mushroom caps by removing the stalks and gently wiping them with a damp cloth.
 
In a small bowl, whisk together the vegan mayonnaise, minced garlic, lemon juice, salt, and pepper to make the garlic aioli. Set aside.
 
Grill or fry the portobello mushroom caps for about 4-5 minutes on each side or until they are soft and slightly charred.
 
If desired, lightly toast the Feeling ok burger + protein buns on the grill.
 
To assemble the burgers, spread a generous amount of vegan garlic aioli on the bottom half of each Feeling ok Burger + Protein .
 
Place a roasted portobello mushroom cap on top of the aioli, followed by sliced ​​avocado, lettuce and tomato.
 
Top with the other half of the Feeling ok burger + protein and serve immediately.
 
Enjoy your delicious Keto Vegan Portobello Mushroom Burgers and Burger Bun Feeling ok!

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