Thoughts of beach days ahead, had me craving a change! I was a vegetarian for about 7 years pre-Baking Steel. And while the Steel has certainly changed my life for the better, it's had a not so positive effect on my waistline! Delicious pizza and perfectly seared steaks are really hard to pass up, but if I wanted to be the best version of me, a new plan was in order.
If you are anything like me, you know that adopting a healthier lifestyle is not always easy. However, I think I've found just what I've been looking for in Rich Roll's Plantpower Meal Planner. The database of recipes is amazing-everything is well thought out and so far, extremely tasty! For a minimal cost, it has made my quest to eat better, very easy.
So, today I am sharing a recipe for a portobello burger that cooked up perfectly on the Baking Steel. It was a quick, easy and surprisingly filling, weeknight dinner. Who knew the Baking Steel could do plant-based? I guess it's not just for pizza anymore!
Portobello Burger Recipe
Recipe adapted by Rich Rolls Plantpower Meal Planner
2 Burger buns
2 tbsp Olive oil
2 Portobello mushrooms
1 cup Sprouts
1. Preheat your Baking Steel Griddle on Medium for 5 minutes.
2. Using a spoon, carefully scoop out the gil of the mushroom. Lightly oil both sides and season with salt and pepper. Place on your Griddle and cook for 3 minutes, flip and repeat.
3. Place burger buns on Griddle and toast lightly. About 2 minutes. Turn off heat.
4. Mash avocado and spread on bottom bun. Season with a little salt and pepper. Place Portobello on top of avocado, add the sprouts and top bun.
Enjoy this plant based burger.