Lettuce-wrapped portobello burgers with horseradish mayo and bean-almond salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lettuce-wrapped portobello burgers with horseradish mayo and bean-almond salad

20-Minute Meal

Lettuce-wrapped portobello burgers with horseradish mayo and bean-almond salad

Gluten-Free Friendly, Mediterranean, Vegetarian, <600 Calories

2 Servings, 470 Calories/Serving

20 Minutes

Our house-made horseradish mayo delivers complex, bold flavor to these portobello burgers. Crunchy lettuce replaces buns for a delicious gluten-free and vegetarian meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic portobello mushrooms
  • 1½ teaspoons vegan Worcestershire sauce
  • 1 organic romaine heart
  • 1 cup cooked kidney beans
  • 2 tablespoons roasted almonds
  • 1 ounce organic shredded carrots
  • 1 tablespoon sherry vinegar
  • ½ cup shredded Swiss cheese
  • Sunbasket horseradish mayo (paleo mayo - Dijon mustard - horseradish - dried dill)
Ingredient IQ
Lettuce-wrapped everything has become so trendy, you might be surprised that being on a "lettuce sandwich diet" once referred to those with paltry means. Appearing as early as 1894 in The Century Illustrated Monthly Magazine, the lettuce sandwich first made it big in England, then in the United States during the Great Depression as an affordable substitute for bread. Thankfully, lettuce wraps have been rediscovered as an ingenious solution for people on low-carb or gluten-free diets.

Nutrition per serving

Calories 470, Total Fat 37g (47% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 520mg (23% DV), Total Carb. 26g (9% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Milk, Eggs, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the portobello mushrooms

  • Wipe the tops of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and trim the tough ends. Thinly slice the stems into rounds for the salad.
  • Using a spoon, gently scrape the black gills from the undersides of the mushroom caps. Brush the mushroom caps all over with the Worcestershire sauce and season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the mushrooms, stemmed sides up, and cook, turning once, until starting to brown, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the mushrooms cook, prepare the salad.

2

Make the bean-almond salad

  • Trim the root end from the romaine heart; remove 2 [4] of the largest outer leaves for the burgers and thinly slice the remaining romaine.
  • Rinse the kidney beans.
  • Coarsely chop the almonds.
In a medium bowl, toss together the sliced romaine, beans, almonds, carrots, mushroom stems, sherry vinegar, and 1½ teaspoons [1 TBL] oil; season to taste with salt and pepper.

3

Finish the mushrooms; assemble the burgers

Return the mushrooms, stemmed sides up, to the pan and sprinkle with the Swiss cheese. Cover and cook over medium-low heat until the cheese melts and the caps are tender, 2 to 3 minutes.
Transfer the mushrooms to the whole romaine leaves and top each with 2 tablespoons horseradish mayo.

Serve

Transfer the portobello burgers to individual plates and serve with the bean-almond salad.
Kids Can!
  • Wipe the tops of the mushrooms.
  • Separate the lettuce leaves.
  • Rinse the beans.
  • Toss the salad.
  • Top the mushrooms with mayo.
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