It's time to make chicken burgers with portobello mushroom buns, or as I like to call them, FUNgus Burgers. So much fun.
Don't prejudge the mushroom buns. Fungus burgers are the epitome of awesome. So let's get mushroomed up.
Serving Size: 4 oz of chicken with 4 medium Portobello caps (2 Burgers)
Protein: 38.5 grams
Carbs: 8.5 grams
Fat: 2 grams
Boneless skinless chicken breasts
Salt and pepper
4 Medium size portobello mushrooms
Optional garnishes (tomato sauce, lettuce, pickles...it's up to you!)
Preheat your non-stick skillet (medium heat). Coat with Pam non-stick cooking spray.
Grill the skinless chicken breast (flip to ensure both sides are cooked). Cut the center to ensure it is fully cooked.
Sprinkle the chicken with seasons. My favourite seasons are salt-free Mrs. Dash and black pepper. Measure 4 ounces.
Snap the stems off 4 medium sized portobello mushroom caps.
Using a spoon, scrape the gills (fish gills? no silly, mushroom gills!) off the underside of each mushroom. Slap 'em on a skillet coated with non-stick cooking spray (PAM).
Flip to ensure both sides are cooked. Sprinkle the mushrooms with seasons.
Garnish your burgers.
NOTE: Instead of using mini mushroom caps, I also used the big ones! I also used the most tasty salt-free seasoning EVER .... Roasted Garlic and Bell Pepper! You gotta try it! Oh, and a pickle! Check it out.
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