We are taking a different approach to burgers by using the portobello mushroom caps as the buns. Stuffed with mixed greens, cashew cheese, and guacamole, these dehydrated burgers are perfect for a filling dinner while cleansing.
- Prep Time: 30m
- Total Time: 30m
- Wash and de-stem the mushrooms before massaging the caps with the coconut aminos. You can use more coconut aminos if needed.
- Place them on a dehydrator rack and put them in the dehydrator for about 3 hours on the low setting.
- Prepare the rest of the burger toppings while the caps are dehydrating.
- Remove the mushrooms from the dehydrator and start assembling your burgers the way you like them. Serve and enjoy!