RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5327
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| Recipe Name: |
Portabello Mushroom Buns (Whole 30) - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons butter, clarified
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Directions:
Preheat oven to 400 degrees. Line a baking sheet with foil.
Rinse the mushroom tops with cool water or wipe with a wet paper towel to remove any dirt. Dry. Place mushrooms upside down on the baking sheet. Remove the stems, and drizzle with the butter, evenly over the mushrooms. Season with salt and pepper and garlic.
Roast for 10 minutes, then flip and roast for another 10 minutes, until fork tender. Allow to cool, then stock a burger and fillings between two caps and serve. |
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| Nutrition per Serving: |
| Calories: |
47 |
Total Carbs: |
8.8 |
Net Carbs: |
6.5 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
4.10 |
| Fiber: |
2.30 |
Sodium: |
10.75 |
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