Portobello and Improvised Salsa Burger

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This recipe will be part one of a two part meal featuring fresh flavors of the Earth (portobello mushroom) and the sea (Atlantic salmon), joint by a improvised salsa stir fry.

Materials:

  • Portobello mushrooms
  • tomato
  • yellow bell pepper
  • sunflower seeds
  • onion
  • garlic
  • olive oil
  • lime juice

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Step 1: Cutting Board Work

  • Preheat oven to 325F
  • Slice garlic in half, cut into threads while leaving the other side in tact, and finally finely dice along the comb.
  • Dice onion, tomato, and bell pepper into 1 cm chunks

Step 2: Seasoning the Mushrooms

  • Place mushrooms face down on a baking sheet / pan
  • season with garlic, salt, black pepper and olive oil
  • into the oven for 8-10 minutes

Step 3: Cooking the Sauce

In a hot pan on high heat, add 2 tbsp of olive oil:

  • saute the onion lightly, until spiciness drops off
  • add in tomato and pepper, mix and cook until warm
  • chuck in some sunflower seeds
  • season with a bit of salt and lime juice, mix and remove from heat

Step 4: Putting It All Together

  • Take the stem off of one portobello mushroom
  • scoop the sauce onto one mushroom with stem intact
  • place the first mushroom on top

Step 5: Serve

  • Serve on a warm plate along with any meat or fish entree!

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