OM Yoga UK - May 2017

om living

COOK’S TIPS

I love serving these mushrooms with a

tablespoon or two of Walnut Pesto on

the bun. It adds a fresh, creamy base for

this sandwich.

4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

• 2 tablespoons balsamic vinegar


• 2 tablespoons low-sodium tamari


• 1 teaspoon pure maple syrup


• 1 teaspoon dried rosemary


• ½ teaspoon garlic powder


• 4 portobello mushroom caps


• 4 whole wheat hamburger buns, toasted if desired


• 4 thin tomato slices


• 4 thick red onion slices


• 2 avocados, pitted, peeled, and sliced


• 4 romaine lettuce leaves

Method

1. In a large shallow dish, whisk together the vinegar, tamari, maple

syrup, rosemary, and garlic powder. Put the mushroom caps in the

bowl and toss so they are well coated. Let the mushrooms marinate

for 15 to 20 minutes, turning occasionally and spooning the sauce

over the mushrooms.

2. Preheat the oven to 400°F. Line a baking sheet with

parchment paper.

3. Remove the mushrooms from the marinade and place them on the

prepared baking sheet. Bake, turning once, for 15 to 20 minutes.

4. Serve the mushroom burgers on whole wheat buns with tomatoes,

onions, avocados, and lettuce.

Portobello mushroom sandwiches

Portobello mushrooms make a great meat alternative because they are

slightly chewy and absorb flavor very well. They go perfectly with the

sweet, vinegar-based dressing.

Reprinted from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes
and Tips for a Plant-Based Life by Kim Campbell (BenBella Books, 2017)