Portobello Cheezeburgers: Raw Food Recipe

serves 2 ~ $4.10 per serving 
This is another recipe from my Spring Ebook (which you can get HERE).
It’s one of the heartiest raw food meals I’ve ever enjoyed. The cost is
just a little higher than usual, but come on … you gotta splurge
Find the Rawveeta recipe HERE
  • 4 portobello mushrooms ($5.50) 
  • 2 tablespoons olive oil ($.20) 
  • 2 tablespoons balsamic vinegar ($.20) 
  • 2 tablespoons agave ($.20) 
  • 1 clove garlic, pressed 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
  • 1 onion, thinly sliced ($.10) 
  • 2 tablespoons rawveeta ($.50) 
  • 1 avocado, sliced ($1.50) 
  1. Allow two mushrooms per serving. Brush the mushrooms gently with a soft towel to clean them of any dirt. 
  2. In a lidded container, whisk together the olive oil, balsamic
    vinegar, agave, garlic, salt, and pepper. Add the portobello mushrooms
    and onions and stir or shake to coat. Let marinate for a few hours, or
    even overnight. Alternatively, dehydrate for a few hours, to soften and
    intensify the flavors.
  3. Assemble with the mushrooms topped with a dollop of rawveeta, some sliced avocado, and onion slices. 
nutritional information:       calories: 308       fat: 19 gr       carbs: 30 gr       protein: 7 gr



1 Response

  1. March 14, 2020

    […] to loose their charm, so getting creative 2.5 weeks into this. Recipes are fun to tackle, and this one was pretty easy. I may make an apple “pie” […]