Nickel Allergy Friendly 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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
- 4 oz fresh mozzarella (fior di latte), sliced (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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