Ingredients:
Serves 2
2 large portobello caps
2 tbs vegetable broth
2 tbs coconut aminos or soy sauce
1.5 oz package Barbecue Splitz pulsed to a crumb in food processor
Avocado oil or other cooking oil or spray
Burger toppings- tomato, cheese (vegan if desired), etc
What To Do:
1. In a small bowl mix together vegetable broth and coconut aminos for marinade.
2. Using a paper towel or cloth wipe dirt off mushroom caps and de-stem.
3. In a dish or ziplock bag, marinate the mushrooms in the marinade for at least 6 hours or overnight, turning at least once to ensure gill side gets fully saturated.
4. Preheat oven to 375F and line a baking sheet with parchment.
5. Remove mushrooms from marinade and lightly dress with a drizzle or spray of avocado oil.
6. Put Splitz crumbs on a plate. Lightly pat the crumbs onto them mushrooms covering thoroughly.
7. Lightly coat parchment with a drizzle or spray of oil. Place caps on sheet, fill side up, carefully – if crumbs fall off, simply pat back on.
8. Bake for about 10 minutes then “smash“ the burgers down with a wide spatula.
9. Cook for another 10-15 minutes until the mushrooms are cooked through and Splitz toasted and crisped. Enjoy with your favorite burger toppings.
*Submitted by Instagram user @apronon
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