You will never look at portobello burgers the same! This blend has chili peppers, coriander, caraway, garlic and bell peppers making it very bold and perfect for using on blander vegetables such as portobello mushrooms. We top ours with hummus, roasted red peppers and avocado for a super craveable, vegetarian burger.
Makes 4 burgers
Remove mushroom stems and clean the caps. Cut bell pepper into large, flat cheek pieces.
Mix seasoning and oil and rub all over mushrooms and peppers. Be sure to season both sides. Heat a grill or grill pan over medium heat. Place the mushrooms and pepper onto the grill pan. Cook 5 to 7 minutes per side, or until both are tender.
Top portobellos with sliced peppers and serve on toasted buns. We suggest garnishing with hummus, cabbage and avocado.
Spices (including chili pepper, caraway, cumin, and coriander), dehydrated garlic, salt, dehydrated red bell peppers, tomato powder, olive oil, natural flavors, citric acid, xanthan gum and less than 2% silicon dioxide added to prevent caking.
| Nutrition Facts | ||
| Serving Size: 1/4 tsp (.6 g) | ||
| Servings Per Container: About 28 | ||
| Amount Per Serving | %DV* | |
| Calories | 0 | |
| Total Fat | 0 g | 0% |
| Sodium | 25 mg | 1% |
| Total Carbohydrate | 0 g | 0% |
| Protein | 0 g | |
| Not a significant source of Saturated Fat, Trans fat, Total Sugars, Added Sugars, Cholesterol, Dietary Fiber, Calcium, Potassium, Vitamin D or Iron. *% DV = % Daily Value | ||