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Fajitas Portobello Mushroom Burger

Credits: My Pure Plants

Vegan burgers are something else, they are so tasty that sometimes you don’t even notice you aren’t eating meat unless someone tells you.  Mushrooms are among the favorite meat replacement in any vegan recipe and it’s for a good reason. They are of fiber, protein, and even vitamins. So it’s obvious why vegans love them. 

So why is this recipe better than other vegan recipes? Well, we marinate our portobello mushrooms in fajita seasoning, and we top it with guacamole, salsa, cheese, and veggies. So, it’s not your regular vegan burger, but THE vegan burger. You take a bite of it, and if you are a meat eater you won’t notice it. 

You can make these portobello mushrooms, not only for burgers, but for fajitas as well, or anything you can think of. Don’t limit yourself, get creative. The longest step of this recipe is the marinating, you could leave them overnight to save time the next day, or could do it early on the day, so you don’t rush your mushrooms and still get the most flavor out of them. 

For our marinade, we will be mixing olive oil, garlic, lime juice, smoked paprika, fajitas spice mix, salt, and pepper. And for the fajitas spice mix, we are mixing hot chili powder, sweet smoked paprika, cumin, and garlic powder with oregano. 

The first thing we are going to make is our fajitas marinade, in a small bowl we add our ingredients(olive oil, salt, pepper, garlic, lime juice, and spice mix). Once combined you soak your mushrooms in them and let them rest for 2 hours or overnight(preferred). 

Remove the stems out of your mushrooms and place the caps in a bowl and then add the marinade. Flip them several times and make sure they are fully covered. Repeat it several times and then let them chill. It’s important that your mushrooms don’t turn dry. You want to make sure they are covered and in the marinade. 

Next, we are going to fry the mushrooms, on a heated oiled pan, cook your caps nicely, make sure both sides are nicely cooked. Press it with a spatula so you get that grilled texture on your mushroom. Add extra marinade sauce. And cover your pan to let the air circulate.

Once your meaty caps are cooked, you want to assemble your portobello mushroom burger, toast your bun, spread some salsa, place lettuce, nacho cheese sauce, some fajita veggies. Place your portobello mushroom cap and top it with some guacamole. 

And there you have it, a meatless burger, with great flavor ready to serve. You could also bake the mushroom caps if you prefer. A burger that is meat-free, egg, and dairy-free. Anyone on a nut or gluten-free diet can have this burger for dinner. 

Tasty and healthy meatless burger, great to take a lighter turn to those summer grills parties, by making a batch of meatless ones, impress your family and don’t tell them they are having a meatless burger until they are done. With the seasoning and texture, it’s hard to tell that there is no meat in it. 

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