Eosinophilic Esophagitis Friendly Portobello Mushroom Burgers
Total time47 min
Prep time15 min
Cook time12 min
4.8(3)
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Learn more āIngredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 4ā5 inches wide), stems removed and gills scraped
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- Ā½ tsp dried oregano
- Ā½ tsp salt
For serving
- 4 burger buns
- 4 leaves butter lettuce
- 1 medium carrot, shaved into thin ribbons with a vegetable peeler
- 4 oz fresh mozzarella (fior di latte), sliced (optional)
Can be omitted4 oz fresh mozzarella
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, thyme, rosemary, oregano, and salt until combined.
- 2
Place the portobello caps gill-side up on a rimmed plate or shallow dish. Brush the marinade generously over both sides of each cap, then let them sit at room temperature for 20 minutes.
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