This recipe calls for the following products in the Elevated Pantry:
INGREDIENTS NEEDED (FOR DRY RUB):
- 2 large portobello mushroom cups (cleansed 'n cleaned)
- 1 tablespoon of Jamaican Jerk Seasoning Rub
- 1 tablespoon of BLack to My Roots
INGREDIENTS NEEDED (FOR MARINADE):
- 1 tablespoon of Jamaican Jerk Seasoning Rub
- 1 tablespoon of BLack to My Roots
- 4 tablespoons of coconut aminos
- 1 tablespoons of olive oil
- 1 tablespoon of maple syrup
- juice of 1 lemon
- 1 teaspoon of lemon zest
In a small bowl, blend seasonings for dry rub. Massage the dry rub into the mushroom on both sides of the mushroom cap. Put the seasoned mushrooms in a container and set aside.
In a large bowl, mix ingredients for marinade. Pour marinade over top of mushrooms. Let 'shrooms marinate for at least 3 hours.
BURGER FiLLiNGS 'n FiXiNS 🍔:
Get creative with this! Use what you have. Add a spread (or 2!). Guac and/or hummus is great! Chop up those veggies! Put it all together and Enjoy 😍
- hummus (click HERE for my Sun-Dried Tomato (Sprouted) Hummus Recipe)
- capers or olives (sliced)
- cucumber slices
- tomato slices
- fresh (chopped) parsley or cilantro
- chopped orange peppers
- guacamole or mashed avocado
Fill your burger buns with your chosen fixins'. Top with sesame seeds, if you wish.
I served this burger with some green banana "fries" (recipe for my green banana "French fries" HERE), massaged kale salad, kimchi ❤️😍😇 This meal was literally heaven on Earth...
🎥 To watch a VIDEO on how I create this dish step-by-step, click HERE.
