This recipe is from the book Raw Food Life Force Energy by Natalia Rose. I’ve made this portobello burger and really enjoyed it. Although the recipe say’s that it makes 2 burgers, I was able to make 4. It all depends on the size of the portobellos.
Makes 2 Burgers
4 portobello mushrooms, stemmed and left whole
1/4 cup of Nama Shoyu or regular soy sauce
1/4 cup pure grade B maple syrup
2 sprouted-grain burger buns
2 beefsteak (or any large) tomatoes, sliced
4 leaves organic lettuce
1 large sweet onion
4 tablespoons Dijon mustard and/or natural ketchup and/or A1 steak sauce
In a bowl, mix the Nama Shoyu and the maple syrup. Place portobellos in the mixture and marinade for at least 1 hour. Preheat oven to 350 degrees F. Put portobellos in a baking dish and bake in the oven for approximately 20 minutes, or until they start to look plump and juicy. Toast the buns. Place two portobellos on each, then layer on the vegetables and condiments. Serve like a regular burger.
