Tuesday, July 11, 2006

Open-faced Cheese Burgers

I used portabello mushrooms for our "burgers." You can see I found four very large mushrooms. I rubbed them with Udo's Oil and seasoned them with a little Bragg's and garlic salt.

I put them in the "oven."

Really I put them in a ziplock bag and put them on top of the trampoline in the sun for three hours while I went shopping.

I made a Cheese Sauce (by Rachel Talley)
1 1/2 c cashews
3/4 c chopped bell pepper
2 garlic cloves
3/4 cup nutritional yeast, 3 T fresh lemon juice,
1/2 tsp chili powder, 1/2 c water and sea salt to taste.

We assembled the Open-Faced Cheese Burger on a piece of Ezekiel Sprouted bread, spinach leaves, pickles, tomatoes, mushrooms, and drizzled the cheese sauce on top. I have to say that everyone enjoyed this burger very much and the cheese sauce really made the flavor outstanding.


Blogger Julie said...

Looks great!

I love your blog-so interesting to me.

12:08 AM

Blogger BlissChick said...

Yummy! I wish I could reach into the screen and grab some.

11:29 AM

Blogger KleoPatra said...

Those look so good! I love the trampoline; way to get extra use from it!

11:10 PM

Anonymous Jenny said...

I have to thank you for this! I love the idea of roasting mushrooms in the sun and have been doing it since I first saw this entry. You can see my version of your portobello burger here.

4:33 PM


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