Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 4 whole portobello mushrooms; 2 cups of cooked quinoa; 2 cups of mini bella mushrooms; 1/2 large onion or 1 small; 1 tbsp of olive oil; Salt & pepper to taste; 2 large tomatoes; A few leaves of lettuce; 4 tbsp of onion jam (recipe here); 1 cup of gluten free flour

Ingredients

Scale

4 whole portobello mushrooms
2 cups of cooked quinoa
2 cups of mini bella mushrooms
1/2 large onion or 1 small
1 tbsp of olive oil
Salt & pepper to taste
2 large tomatoes
A few leaves of lettuce
4 tbsp of onion jam (recipe here)
1 cup of gluten free flour

Instructions

Put onion and mini mushrooms in food processor.
Process until smooth. Mix with quinoa and flour.
Peel large portobello and bake for 30 minutes at 375 degrees
Make large patties the size of the mushroom.
Bake for 45 minutes hour at 400 degrees. Switch side every 15 minutes.
Wring the portobello in kitchen paper. Season with olive oil salt and pepper.
Assemble with lettuce, tomato sliced and onion jam.
Enjoy warm or cold!