Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.
Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.
I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from I have tried, and it’s really simple!
Recipe from April/May 2013 Issue of Vegetarian Times
Yields: 4 Servings
2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
4 Carrots, peeled & grated (1 1/2 C)
1 Small onion, coarsely chopped (1 C)
1/2 C Rolled oats (not instant)
1/4 C Chopped fresh parsley or cilantro
3 Cloves garlic, chopped (1T)
1 Tbs. Chili powder or spice mix of your choice
1 tsp. Salt
1 Pinch ground black pepper
4 Tbs. Olive Oil
4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
4 Tbs. Mustard of any kind
Lettuce leaves and sliced tomatoes and onion, for garnish
Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not puréed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)
I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.