Eosinophilic Esophagitis Friendly Garlic Herb Mushroom Burgers with Lemon
Total time50 min
Prep time15 min
Cook time15 min
5.0(10)
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems and gills removed
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced (about 2 tbsp juice)
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For serving
- 4 burger buns, split
- 4 slices provolone or swiss cheese (optional)
Can be omittedswiss cheese
- 4 leaves butter lettuce (optional)
- 1 large tomato, sliced (optional)
- mayonnaise or aioli, for spreading (optional)
Can be omittedmayonnaise
Instructions
- 1
Use a spoon to scrape the gills from the underside of each portobello cap and snap off the stems. Wipe the caps clean with a damp paper towel.
- 2
In a small bowl, stir together the olive oil, garlic, thyme, rosemary, parsley, lemon zest, lemon juice, salt, and pepper until combined.
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