On the other side of the cupcakes, sweets and treats is the person who wants to eat a healthy, processed food-free diet. One of the things I’ve discovered about trying to change my eating habits for the better is that you have a greater chance for success if it’s food you actually want to eat! A salad won’t cut it for me, but a ‘bella burger that holds its own? Yes please, I can do healthy.

This is a Real Food recipe if you make sure the mustard and hot sauce are “clean” (no sugar, artificial ingredients or preservatives). It can be hard to find clean, 100% whole wheat bread, so I made my own buns. Other than that, this recipe is a cinch to throw together–just remember 2-4-6-8! I recommend toasting the buns because the burgers are super juicy and soggy bottoms are no fun. (Unless you can sing! ;-))

Portobello Burgers with Roasted Peppers

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Portobello Burgers with Roasted Peppers

Yield: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Clean eating marinated portobello mushroom cap burgers! So thick and juicy you won't even miss the beef.

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Ingredients

• 2 tablespoons mustard (I use spicy brown)
• 4 tablespoons balsamic vinegar
• 6 tablespoons olive oil
• Salt and pepper, to taste
• Dash of hot sauce, to taste
• 8 ounces Portobello mushroom caps (about 4 depending on size)
• 8 mini sweet bell peppers
• Cheese slices, if desired
• Hamburger buns, toasted
• Additional toppings such as lettuce, tomato, onion, avocado

Instructions

In a large container (or Ziploc bag), mix together mustard, vinegar, oil, salt, pepper and hot sauce. Add the portobellos and peppers, turning gently to coat. Cover and let sit for 15 minutes to 2 hours (I’ve even done up to 4 in the refrigerator).

Cook mushrooms and peppers, about 5 minutes per side, or until the mushrooms are tender and the peppers are soft and charred. Top mushrooms with cheese last 2 minutes of cooking. Serve on buns with 2 peppers per burger and any other desired toppings.

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