Ingredients:
4 large Portobello mushrooms wiped clean with a damp cloth or paper towel
Melted ghee melted coconut oil, or your favourite fat
Kosher salt
Freshly ground pepper
Sunny Paris seasoning or your favourite salt-free herb blend
Lemon or lime juice or your favourite vinegar
Minced fresh herbs optional
Preparation:
Preheat the oven to 400 F and place an aluminium foil- or parchment-lined baking sheet on the middle rack.
Grab the mushrooms and remove the stems, scrape the gills out with a spoon, and flip the caps gill-side down.
Cut a shallow “X” on the top of each mushroom, brush the whole cap (top and bottom) with melted fat, and season both sides with salt and pepper.
Sprinkle some Sunny Paris seasoning (or your favourite salt-free herb blend) on the caps before sticking them on the hot baking tray in the oven, gill-side up.
Roast the 'shrooms for 10 minutes, and then flip them over to cook for an additional 10 minutes (20 minutes total). If you're using the cooked caps as buns, you're done!
If you're serving the 'shrooms as a side dish, slice them up and squeeze on some lemon juice and minced fresh herbs.
Your Ghee-Braised Portobello mushroom burger are ready to serve!!
Nutritional Value:
Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Fiber: 1g
