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Portobello Mushroom Burgers

Updated: Jan 11, 2022

Use the recipe below or check out the Nutritional App to find other electric burger ideas.


The combination of lime and juice is the perfect way to get your digestive system and nervous system started of right. Add some fresh fruit and agave for an extra energy boost. Coffee who?

inspired by: One Green Planet

Yields: 2 servings | Prep Time: 12 mins | Cook Time: 10 mins | Total Time: 22 mins


  • 2 large portobello mushroom caps

  • 3 tablespoons lime juice

  • 1 tablespoon coconut aminos

  • 1 teaspoon ginger powder (or option for fresh ginger)

  • 2 teaspoons dried basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cayenne pepper

  • 1/2 teaspoon sea salt

  • 1 large tomato, sliced

  • 1 avocado, sliced

  • 1 cup arugula

  • 1 tablespoon mango "mustard" **


**see app for approve foods


  1. Slice the mushroom stems off (option to save for dressing) Slice about 1/2 inch of the mushroom top off (as if slicing a bun).

  2. Combine the lime juice, coconut aminos, ginger, basil, oregano and cayenned pepper in a small bowl and mix well.

  3. Place the mushroom caps on a cookie sheet with foil and a little coconut oil (to prevent sticking).

  4. With a large spoon pour the marinade over each mushroom cap and let sit for about 10 minutes.

  5. Preheat the oven to 425°F.

  6. Bake the mushrooms for about 10 minutes. Check and see if they are done - otherwise flip them and bake another 10 minutes. I used a conventional oven and only cooked them 10 minutes on one side and they were all done.

  7. Place the bottom of the mushroom cap on a plate - add your choice of toppings and top with the top portion of the baked mushroom cap.



Nutritional Information

Total Calories: 432 | Total Carbs: 43 g | Total Fat: 25 g | Total Protein: 13 g | Total Sodium: 652 g | Total Sugar: 19 g Per Serving: Calories: 216 | Carbs: 22 g | Fat: 13 g | Protein: 7 g | Sodium: 326 mg | Sugar: 10 g

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