Portobello Mushroom Paleo Buns

Portobello Mushroom Paleo Buns

Portobello Mushroom Buns! Brilliant!!! For years I've been trying to wrap my burgers in lettuce only succeeding to make a slightly smaller mess of myself than if I'd just squeezed ketchup and mustard in my hand then added lettuce, tomato and the burger.

I did not come up with this idea on my own. I saw it on Pinterest and then on every Paleo blog out there. There are quite a few variations on the Portobello Bun. You could get really fancy, but I like to keep things simple. I also use these buns as sandwich bread so I usually make 3 buns (6 mushrooms) at a time. I can also cut them up and quickly add them to omelets or a salad.

Ingredients:

• Oil
• Salt
• Portobella Mushrooms (at least 2)

Directions:

1. Pre-heat your oven to 400 degrees 
2. Clean your mushrooms and remove it's stem and gills.
3. Rub your mushrooms with about a teaspoon of oil. Sprinkle them generously with salt.
4. Place them on a baking tray gill side down and cook for about 10 minutes. Flip the mushrooms over and cook for another 7 minutes. (Thicker mushrooms may need to cook longer.)
5. Remove from the oven and allow to cool.

Don't forget your napkins. The buns still aren't as absorbent as a bread bun but they are much more satisfying than a lettuce wrap! To avoid mess, consider dipping your burger in your condiments instead of putting them on your "buns".