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.

20-Minute Meal

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

Mediterranean, Vegetarian, Gluten-Free

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)
Sun Basket 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
  • Sun Basket horseradish mayo (paleo mayo - Dijon mustard - horseradish - dried dill)

Nutrition per serving

Calories: 470, Protein: 15g (30% DV), Fiber: 10g (40% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 35mg (12% DV), Sodium: 520mg (22% DV), Carbohydrates: 26g (9% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.

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.