GRILLED PORTOBELLO MUSHROOM BURGER WITH HOMEMADE SPICY HUMMUS SPREAD

20 Jan

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Oh my! Best burger I have ever had. This is a low carb and healthy option for people who are trying to cut down on their carb intake. Carbohydrates aren’t the enemy; you do need them, but only in small to moderate amounts. Every now and then, swap the bread buns for mushrooms or any other plant based alternative, but overall, get creative! πŸ™‚

Recipe:

2 organic portobello mushroom heads
1 medium tilapia fillet
Spices of choice (for tilapia)
2 tbsp spicy hummus (recipe can be found in the “sides and others” category of my blog)
Half an avocado
A handful of organic raw spinach fresh tomatoes, cucumbers, and a dash of hot sauce (i used sriracha)
More veggies!

Preheat oven to 350 degrees.
Wash and clean out the insides of the mushrooms and place in the oven for 5 minutes (this will drain out the excess moisture).
When ready, spread spicy hummus in the portobello buns and set aside.
Slice tilapia into 2-3 portions (depending on the size) and season with spices of choice.
Place tilapia on a non stick baking dish on parchment or foil paper and bake for 20 minutes.
When ready, layer the portobello buns in any order you prefer!

2 Responses to “GRILLED PORTOBELLO MUSHROOM BURGER WITH HOMEMADE SPICY HUMMUS SPREAD”

  1. synapticcohesion January 21, 2013 at 1:58 am #

    Mushroom tops as the bun. Genius! πŸ™‚

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