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!
