cooking with nothing

creating tasty food with limitations

Portabello mushroom burgers

As I mentioned in a recent post, I’ve started a food combining diet to try and help my IBS. I always use the first week of a new ‘diet’ to phase things in so I get the hang of doing it right. It’s taking a bit of adjusting, as I almost have to re-wire my brain to ignore most of the common, intuitive food pairings we’ve grown up with. 

So far I’ve made carrot, ginger and coriander soup (starch meal) and this delicious miso soup recipe from Veggie Num Num (protein meal). Breakfasts are a tad repetitive; so far, it’s been oats and cinnamon or buckwheat grits and cinnamon. This week changed things up with some sprouted spelt bread with avocado and basil to break things up.

Since mushrooms are a non-starchy vegetable, they can be combined either with proteins or starches. I opted for the former to make a portabello burger and served it alongside corn on the cob. I also chose to wilt my greens before adding them to the burger as I’m avoiding raw food until I can warm myself up a bit from my naturally cold state – another piece of advice from Paul Pitchford’s Healing With Whole Foods.

  • 2 x portabello mushrooms
  • 1 x garlic clove, crushed
  • 2 tsp x organic butter (or 2 TBSP x olive oil for dairy-free/vegan)
  • ½ tsp x fresh rosemary, finely chopped
  • 2 slices x 100% spelt bread (or gluten-free bread if necessary)
  • 2 x onions, finely sliced
  • 1 TBSP x apple cider vinegar
  • Greens (I used rocket and alfalfa)

Pre-heat the oven to 200C. Combine the garlic, rosemary and half the butter/olive oil to make a paste. Spread it between the two mushrooms, then wrap tinfoil around the base of the mushrooms leaving only the tops exposed. Cook in the oven until the mushrooms are soft all the way through. This should take about 20 minutes.

Meanwhile, put the remaining butter/olive oil in a frying pan on medium and add the onions. Cook until the onions start to soften then add the vinegar. Wait until the liquid is burnt off and the onions soft. Set aside.

Toast the spelt bread, wilt the greens if you don’t want them raw, then assemble the burgers. Start with some sautéed onions, the greens, and finish with the mushrooms.

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