Portobello Burgers & Chips

Serves 5

• 2 tablespoons coconut oil

• 4 large portobello mushrooms

• 1 tablespoon balsamic vinegar

• Sea salt, black pepper, and garlic powder, to taste

• ½ cup organic mayonnaise or vegan mayo

• 4 gluten-free burger buns

• 1 small red onion, sliced into thin discs

• 8 leaves butter lettuce

• ⅓ cup organic sliced pickles

• 1 large bag of chickpea chips

Add oil to a large skillet over medium heat. When hot, add mushrooms. Drizzle vinegar and sprinkle sea salt, black pepper, and garlic powder over the tops.  Cook for 5 minutes, then flip over and cook 5 to 10 minutes more or until tender and juicy. Set aside.

Slather mayo on the insides of the gluten free buns. Top each with a cooked portobello, red onion, lettuce, and pickles. Serve with chickpea chips on the side.

Omnivore option: Add 4 cooked ground turkey or beef patties to the burgers.