Cuisine Farm to Table, Vegan, Vegan Italian, Vegetarian
Servings 2servings
Calories 575kcal
Ingredients
For the Burger:
2portobello mushroomsstems removed but left intact
2tbsp. extra virgin olive oil
2tbsp. organic tamarican substitute liquid amines
1tbsp. fresh lemon juice
Sea salt & pepper to taste
For the Cheese:
1cupraw cashewssoaked in water for a couple hours
¼cupwater
¼cupnutritional yeast
2tbsp.lemon juice
2clovesgarlic
2tbsp. dry sherry winesubstitute marsala or white wine (or substitute 1 tbs. cider vinegar)
1tbsp. Dijon mustard
Sea salt and pepper to taste
¼cupfresh basil
Instructions
First, get the mushrooms going. Preheat your oven to it's lowest temperature (usually 170º F). Mix the olive oil, tamari, and lemon juice in a small bowl to make a marinade. Using a pastry brush, generously brush the bottoms of the mushrooms with the marinade. Set the mushrooms on a baking sheet and brush the remainder of the marinade into the tops of the mushrooms. It is okay if there is some extra juice from the marinade resting in the mushroom. The mushroom will absorb the flavors while it is sitting in the oven, so use up all the marinade. Place in the oven and process for about 3 hours. You will know it is ready when the mushroom is completely tender to the touch and moist all the way through.
While the mushroom is in the oven, make your cheese. Put all the ingredients except for the salt, pepper, and basil, in a food processor or high speed blender. I prefer a Cuisinart style processor when I make this kind of cheese. Blend until the mixture becomes a smooth consistency similar to cream cheese. It will take a while so don't worry if it takes longer than a few minutes. You may need to add a little water to get it to blend to the right consistency, and you will also need to stop and scrape the sides of the bowl a couple times. Just as you think it is ready, add the fresh basil, salt and pepper (to taste) and pulse until it is all just blended. Place in the refrigerator to set up while the mushroom is processing in the oven.
When the mushrooms are ready, build your burger using your favorite healthy bun, flatbread, lettuce wrap, or you can even do something open faced using the mushroom as your base. I used fresh spinach from the garden, tomatoes, and some vegan mayo and a little Dijon. You can spread the cheese on the mushroom or the bun. Serve immediately.
Notes
Nutrition Facts
"raw" portobello burger with basil cashew cheese
Amount per Serving
Calories
575
% Daily Value*
Fat
40
g
62
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
24
g
Sodium
1113
mg
48
%
Potassium
420
mg
12
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
23
g
46
%
Vitamin A
900
IU
18
%
Vitamin C
15.7
mg
19
%
Calcium
40
mg
4
%
Iron
4.7
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.