Name: Balsamic Portobello Burgers
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1 head garlic ((to roast)); 0.75 cup raw cashews; 2 clove garlic ((minced, omit for less intense garlic flavor)); 1 tbsp avocado or olive oil; 0.33 cup water ((or sub unsweetened almond milk for creamier consistency)); null null salt ((and pepper, to taste)); 4 medium-large portobello mushrooms ((organic when possible)); 3 tbsp avocado or olive oil; 0.25 cup balsamic vinegar; 1 tbsp italian seasoning ((dried basil + oregano)); 2 clove garlic ((minced, 2 cloves yield ~1 Tbsp or 6 g)); 1 pinch salt; 1 pinch black pepper; 1 tbsp avocado or olive oil; 1 medium white or yellow onion ((peeled + sliced into 0.25-inch rings)); 4 whole whole wheat buns ((ensure vegan-friendly as needed // sub lettuce wraps or GF buns for gluten-free)); 2 ripe tomatoes ((sliced, optional // organic when possible)); null null lettuce or greens ((of choice, optional))

Instructions

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1

Preheat oven to 204°C and cut off the very top of garlic (1 head). Drizzle with a little [oil], sprinkle with [sea salt], and loosely wrap in foil. Bake for minutes (60). Let cool.
2

Place raw cashews (0.75 cup) in a bowl and cover with boiling [water]. Let sit uncovered for minutes (60). Then drain and rinse.
3

Clean the portobello mushrooms (4 medium-large) by wiping away any dirt and removing the stems. Place stem side up on a rimmed baking sheet or baking dish.
4

In a small mixing bowl, add avocado or olive oil (3 tbsp), balsamic vinegar (0.25 cup), italian seasoning (1 tbsp), minced garlic (2 clove), salt (1 pinch), and black pepper (1 pinch). Whisk to combine. Pour over the [portobello mushrooms] and use a pastry brush to distribute the marinade. Flip the mushrooms over and brush the other side, then flip back to stem-side-up. Marinate at room temperature for minutes (30).
5

Add the drained, soaked raw cashews (0.75 cup) to a small blender. Press out the softened roasted garlic (1 head) from the head.
6

To the blender, add fresh garlic (2 clove), avocado or olive oil (1 tbsp), water (0.33 cup) (or unsweetened almond milk), and a pinch each of [salt] and [pepper]. Blend on high until creamy and smooth, scraping down sides as needed. Adjust seasonings. Transfer to a serving dish.
7

To caramelize onions, heat a large skillet over medium heat. Once hot, add avocado or olive oil (1 tbsp), white or yellow onion (1 medium) (sliced), and a pinch of [salt]. Sauté, stirring frequently, until light golden brown and very soft. Remove from skillet.
8

Return the skillet (or heat a grill and lightly oil grilling surface) to the stovetop. Once hot, add the [portobello mushrooms] and sauté for about minutes (3) to minutes (6) on each side, or until deep golden brown and softened. While cooking, brush with any leftover marinade for extra flavor.
9

At this time, prepare any serving items, such as browning [whole wheat buns] on the skillet (or grill), slicing tomatoes (2 ripe), or chopping [lettuce or greens].
10

To serve, spread a generous spoonful of [garlic aioli] on each [whole wheat bun] and top with [garlic aioli], then [tomato], [lettuce or greens], [portobello mushrooms], [caramelized onions], and more [garlic aioli] on top of the [bun].
11

Enjoy immediately. Store leftover mushrooms separately in the refrigerator for days (2) to days (3), though best when fresh. Aioli will keep in the refrigerator for days (7) to days (10).