Portobello Cheezeburgers: Raw Food Recipe

by Lisa Viger · Published November 19, 2014 · Updated October 3, 2019

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
sometimes!

 

Find the Rawveeta recipe HERE

 

ingredients 

• 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) 

 

directions

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

 

 

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