It's time to make chicken burgers with portobello mushroom buns, or as I like to call them, FUNgus Burgers. So much fun.
Don't prejudge the mushroom buns. Fungus burgers are the epitome of awesome. So let's get mushroomed up. And be sure to check out version 2 at the bottom of this post!
- Grill the skinless chicken breast (flip to ensure both sides are cooked). Cut the center to ensure it is fully cooked. Sprinkle the chicken with seasons. My favourite seasons are salt-free Mrs. Dash and black pepper. Measure 4 ounces.
Portobello mushrooms have a tiny shaft with a very large head. That's what she said. Snap the stems off 4 medium sized portobello mushroom caps. Using a spoon, scrape the gills off the underside of each mushroom. Slap 'em on a skillet coated with non-stick cooking spray (PAM). Flip to ensure both sides are cooked. Sprinkle the mushrooms with seasons.
- I'll leave this up to you. Slice a tomato? Add some lettuce? A Pickle? Sugar free/calorie free ketchup? Sugar free/calorie free bacon ranch dressing? Perhaps guacamole? or nothing!
For 4 oz of chicken with 4 medium Portobello caps:
- calories: 175, fat: 2g, saturated fat: 0g, cholesterol: 75mg, sodium: 107.5mg, carbohydrates: 8.5g, fiber: 7.5g, NET CARBS: 1 g, sugars: 1g, protein: 38.5g
Instead of using mini mushroom caps, I used the big ones! I also used a pickle!
For more of my diet tips and recipes, be sure to check out my Fat Loss Fast System!