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Title : Sesame Ginger Marinated Portobello Burgers with Asian Slaw
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Sesame Ginger Marinated Portobello Burgers with Asian Slaw

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I had intended to publish this burger recipe grilled portobello mushrooms throughout the summer. I decided to fall even though it is officially on Wednesday, I would go ahead and share it with you. With temperatures around 80 and sunny days forecast for the next ten days, he'll be feeling like summer, around here anyway. There is no reason to put the grill away yet. In addition, September is National Mushroom Month, and although they are available all year round, mushrooms are high season in the months of autumn and winter.

These burgers make a super easy, cheap and tasty food. If you are looking for an alternative vegetarian plants based on simple, whole foods without soybean oils, additives, and without lugging food processor burger, portobello mushrooms are a fabulous choice. These are marinated with a flare dazzling combination of lemon juice, soy sauce, rice vinegar, fresh ginger and sesame seed oil flavor.

Portobello mushrooms are an excellent source of riboflavin, a B vitamin necessary for energy production, growth and production of red blood cells. They are also a good source of selenium, copper and potassium. These minerals not only help prevent cancer and high blood pressure, also keep your skin and hair look beautiful. Mushrooms could also increase the intake of vitamin D, great news for us northerners who need all the help we can get come winter. Because fungi synthesize vitamin D from the sun, like us, some producers are exposing their mushrooms to UV light to increase its vitamin D (see This article for more information about mushrooms and vitamin D).

The Cole Asian-inspired colorful is an explosion of flavor and nutrients in abundance, including the protection of antioxidants skin, inducing glow-vitamin A and fiber. Cabbage offers a tasty crunch, tangy supplementing the juicy mushroom burger so perfectly.

Beat the boredom dinner on weekdays with this tasty marinated burger and Asian slaw. With less than 10 simple and necessary ingredients for both the cabbage and hamburger, this makes a midweek meal uncomplicated and a great excuse to keep firing up the grill!

ginger sesame Portobello burgers

serves 2

2 portobello mushrooms

2 tablespoons fresh lemon juice

2 tablespoons sauce, low sodium soy or tamari

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

cabbage

1/2 head of purple cabbage, shredded (about 3 cups)

3 medium carrots, grated or thin slices using a vegetable peeler

cilanto

3 fresh tablespoons chopped

2 tablespoons rice vinegar

1 teaspoon soy sauce

lemon drops

1/2 teaspoon toasted sesame oil

handful of sesame seeds, optional

Instructions

1. Clean the mushrooms with portobello a clean, damp cloth. If desired, you can use a metal spoon scale gill at the bottom of the mushroom, usually do not. In a container with a lid, combine all marinade ingredients, then add the mushrooms. Put the lid on the container and shake. Marinate for half an hour or even overnight, to circumnavigate the container for marinating get two caps.
2. To make the salad, simply mix all ingredients in a bowl.
3. mushroom caps Grill: Preheat the grill, and grill covers for about 5 minutes on both sides. I like drizzle or brush the tops with the marinade a few times.
4. To serve, toasted hamburger buns if used, then add the porto-burgers and top with cabbage and additional cilantro, if desired. You can also add healthy vegetarian mayonnaise or mashed avocado, onion slices, or whatever toppings you like!

Source: feedingyourbeauty.com

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