Low Fiber Portobello Mushroom Burgers
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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
Can be omittedbutter lettuce
- 1 medium carrot, shaved into thin ribbons with a vegetable peeler
Ingredient noteLow Residue diets limit fibrous vegetables like carrot, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
- 4 oz fresh mozzarella (fior di latte), sliced (optional)
Ingredient notePlain mozzarella has no fiber, so it leaves very little residue. One portion of this recipe has under one serving of dairy ā comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid fresh mozzarella, please tap it and change its rating to Red.
- 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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