So, I’m still embracing my current mushroom obsession and as this is post 4, I’m really hoping I have converted a few of you in to my way of thinking! Mushrooms really are both the low-carbers and the vegans best friend! With such a low carb count but an amazingly high protein count, they really are the best of both worlds, and I’ve been very happy experimenting with them over the past few weeks.
Before I start today’s recipe (and what could potentially be the last unless I get my thinking cap on!) if you would like to check out the previous posts in this series, the links are at the bottom of the page 🙂
So, burgers?! They’re awesome right? Buns… not so much! With well over 40g of carbs per bun, they can definitely derail your dieting attempts. Well, why have carby bread when you can have…. You guessed it, mushrooms! I made seasoned mushroom buns in the grill last night and wow, honestly, I think these might be the most magical mushroom hack yet. Not only were they were super easy, super delicious and visually amazing, (I mean, the picture speaks for itself guys!) They were also seasoned to perfection, hearty and I didn’t miss the bread at all. This is the perfect dish for all you low-carbing, veggie burger lovers out there!
I’ll be honest, I didn’t make the burger, that was courtesy of Linda McCartney, the goddess of all things meat free, but the combination of ‘pulled pork‘, mushrooms, jalepinos, spinach and American mustard really proved to be a winner, and with only 13g of carbs per serve you’ll be pleasantly surprised and full to the brim. If you want to give these amazing ‘buns’ a go, the recipe is below
What You’ll Need
1 Linda McCartney Pulled Pork Burger
2 Large Portabella Mushrooms (Approx 175g)
5g Vegan Butter
A Sprinkle of Italian Seasoning
A Sprinkle of Garlic Powder
Half a tomato
A dash of American Mustard
What You’ll Need to do
Preheat your oven to 200 degrees. Clean the mushrooms and remove the stalk. Add the Italian seasoning and the garlic powder to the vegan butter and rub it all over the flat side of the mushroom, massaging well. Leave to one side.
Pop the burger in the oven, it takes roughly 20 minutes to cook. After 10 minutes turn on your grill and place the mushrooms inside. These will take about 10 minutes to cook through.
While they’re cooking prepare your condiments. Slice your tomatoes, chop your jalepinos and wash your spinach.
When everything is ready, construct your burger… Mushroom bun, jalepinos, spinach, tomato, burger, more jalepinos, mustard, mushroom bun number 2. There you have it, an epic, low cal, low carb burger, that in my opinion has every right to call itself The Burger King!
Total Calories 228 / Carbs 13g / Fat 9g / Protein 19g
For more low carbing fun please check out Without_Cruelty on Instagram and for the previous recipes in this series, check out the links below ✌❤