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Portabella Burger (makes 4 servings)
• 4 medium portabella mushrooms, stems removed
• 1 medium onion, cut into 1/2 inch slices
• 2 tbsp olive oil
• 3/4 tsp salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 avocado, sliced
• 1/2 tsp minced garlic
• 4 whole wheat buns or whole wheat English Muffins, lightly toasted
• 4 jarred roasted red peppers
Preparation:
1
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of
the salt and 1/4 teaspoon of the pepper.
2
Heat large skillet or grill pan over medium heat until hot. Add mushrooms;
cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to
plate, cavity side up; cover to keep warm.
3
In same skillet, cook onion slices until golden, about 8 minutes, turning
occasionally.
4
Meanwhile, combine ½ avocado, garlic and remaining 1/4 teaspoon each
salt and pepper; mash until smooth. You can also skip this step and use any
pre-made guacamole or sweet pea guacamole from the On-Track Snack
Dip list (pg 64).
5
Spoon onions and roasted peppers into mushroom cavities, divided
equally. Spread smooth Avocado mixture/guacamole/green pea guacamole
on bottom of each bun/English
Muffin; top each with stuffed
mushrooms.
6
Top with remaining
sliced avocado. Cover
with tops of buns/
English Muffins.
7
Serve with a large raw
vegetable salad.
DINNERS
STAGE
1
JOURNAL
:
:
:
:
:
:
AM
NUTRIBLAST
AM SNACK
LUNCH
PM SNACK
EXTRAS
DINNER
NOTES
COMMENTS/
OBSERVATIONS
Time Meal Ingredients
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