Portobello Mushroom Burgers.

This recipe is from Kimberly Snyder’s book which I am a big fan of.

The main ingredient in the recipe is Portobello mushroom which has a lot of health benefits.

Nutrition for Portobello Mushroom
One cup of grilled portobello slices contains:
Calories: 42 kcal
Fat: 0.9 g
Carbohydrates: 5.9g
Protein: 5 g
Fiber: 2.7 g
Glycemic Index (GI): Low (below 55)
In addition to being low in fat and high in fiber, portobello mushrooms pack a serious nutritional punch. For example, they are an excellent source of selenium (very important mineral for optimal antioxidant activity), many of the B vitamins, and potassium. In addition, their polysaccharide and beta-glucan components exhibit anti-cancer properties.
When buying portobello mushrooms, look for smooth firm caps without wet slimy patches. Store them in the refrigerator inside a loosely closed paper bag or wrap them inside a damp cloth.

So this is the meatless alternative for the regular burger which is healthy and delicious.

Portobello Mushroom Burgers.

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Ingredients:

4 portobello mushroom caps or 8 ounces of diced portobello
1/2 cup chopped parsley
1 tbsp. Vegetable Broth
1 clove minced garlic
3/4 cup finely chopped white onion
1/2 cup finely chopped celery
2 1/2 tbsp. organic ketchup
1/2 tbsp. thyme
1 tsp oregano
1/2 tsp sage
1 tbsp low sodium tamari (similar to soy sauce)
1 tsp sea salt
2 cups gluten free bread crumbs (I used
Mary’s Gone Crackers Just The Crumbs Bread Crumbs Gluten Free Original — 16 oz

brand)

Put Mushrooms and Parsley into a food processor and mix until completely blended. Then remove and place in a large mixing bowl. Heat vegetable broth in a large skillet on medium heat. Add onions and sauté for about 3 minutes, add garlic and sauté another 2-3 minutes until onions are almost translucent and then finally add celery for an additional 3 minutes. Add onion mixture to the mushroom mixture. Stir in the remaining ingredients, cover and place in the fridge for at least 45 minutes. Pre-heat oven to 350. Remove the burgers from the fridge, form into patties (wet your hands a little to prevent sticking) and place on baking sheet lined with parchment paper. Bake the burgers for about 20 minutes.

Serve with a salad, on the bun, on romaine lettuce hearts etc.

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White Bean and Mushroom Soup.

Here is the other vegan version of creamy mushroom soup which is one of the favorites in our family.

The trick of the recipe is white beans that make the creaminess of the soup without adding any cream, flour etc.

The more mushrooms you have the better, because it really adds the mushroom flavor and make the soup rich and delicious.

The recipe is vegan, gluten, dairy free.

White Bean and Mushroom Soup.

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Ingredients:

16 oz. mushrooms, halved
1 large sweet onion, quartered
3 garlic cloves, slightly crushed
1-2 tablespoons coconut oil
1½ teaspoon salt
1 teaspoon pepper
8-10 fresh sage leaves
8-10 stems + 1 tablespoon leaves fresh thyme
48 oz. vegetable broth
3 – 15 oz. cans white beans
Additional salt and pepper for seasoning
Sauté mushrooms, garlic and onion in coconut oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add sage leaves and stems of thyme.
Add broth, beans, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
When mushrooms are done ( golden brown), let cool slightly. Separate mushrooms from onions and garlic.
Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
Warm over low heat until ready to serve.

Serve warm. ( I served mine with homemade whole wheat toast with avocado).

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Vegan Mushroom Stroganoff.

Comfort winter dinner dish. Because my hubby LOVES mushrooms I cook them very often, and this recipe is one of the best I have ever tried. We never have leftovers of this mushroom stroganoff. It’s not only a delicious dish, it’s also completely vegan, gluten free and healthy dinner option.

Enjoy!!!!

Vegan Mushroom Stroganoff.

Ingredients:

2/3 cup raw cashews
2 teaspoons red wine vinegar
Pinch fine sea salt
1 1/2 pound assorted mushrooms
2 onions, thinly sliced
2 1/2 cups mushroom broth or low-sodium vegetable broth
1 tablespoon Dijon mustard
1 tablespoon paprika
1/2 teaspoon ground black pepper

Place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, 1/4 cup water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.

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Cut the mushrooms. Place mushrooms and onions in a heavy pot and set over medium heat. Cook, stirring frequently, until the mushrooms begin to brown; add broth a few tablespoons at a time to keep mushrooms from sticking to the bottom of the pan. Cook, adding more broth as needed, until mushrooms are browned and softened, 10 to 12 minutes.

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Stir in remaining broth, mustard, paprika and pepper. Bring to a boil, lower heat, and simmer until mushrooms are very tender and sauce is thickened, about 25 minutes. Stir in a cashew cream.

Serve with quinoa or brown rice.

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