Paleo Philly Shroom Bugers

The traditional Philly cheesesteak is given a Paleo-friendly makeover with grilled portobello mushrooms serving as the bun and grass-fed beef patties topped with sauted onions and peppers.

Ingredients:

• 4 large portobello mushroom caps
• 1 lb grass-fed ground beef
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Coconut oil for cooking
• Lettuce leaves for serving
• Paleo-friendly mayonnaise for serving

Instructions:

Preheat grill or grill pan over medium-high heat

In a bowl, combine ground beef, garlic powder, onion powder, smoked paprika, coconut aminos, minced garlic, salt, and pepper

Mix well

Divide beef mixture into 4 equal portions and shape into burger patties

Brush both sides of portobello mushroom caps with coconut oil and season with salt and pepper

Grill mushroom caps for 3-4 minutes per side until tender

While mushrooms are grilling, heat coconut oil in a skillet over medium heat

Add sliced onions and bell peppers, and saut until softened, about 5-7 minutes

Grill burger patties for 4-5 minutes per side or until desired doneness

To assemble, place a grilled portobello mushroom cap on a plate, top with a burger patty, sauted onions and peppers, and a dollop of Paleo-friendly mayonnaise

Serve wrapped in lettuce leaves

Enjoy your Paleo Philly Shroom Bugers!