Prep time – 20mins
Cooking time – 20mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Portobello mushrooms (large) - 4 | 800g | 8 | 2 | 3 |
| Chicken thighs fillets - 4 | 300g | 83 | 18 | 0 |
| Mescaline mix - 4 cups | 4 cups | 1 | 0 | 3 |
| Avocado - 2 large | 400g | 8 | 58 | 7 |
| Greek yogurt (thick style) - 1 cup | 240g | 10 | 15 | 15 |
| Lemon - 1 | 1 | 1 | 0 | 5 |
| Salt - to taste | n/a | 0 | 0 | 0 |
| Pepper - to taste | n/a | 0 | 0 | 0 |
| Total per serve | 4 | 28 | 23 | 8 |
SERVES – 4
– per Serve: 350 cal / 1450 kJ
– for dairy free: swap the yogurt for coconut yogurt.
Field mushrooms also work if you don’t have portobello’s and any protein can work here: think sliced steak, tofu, mince patty.
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Prepare the mushrooms by removing the stalk and scraping out the gills. Wipe off any dirt with a damp paper towel.
- Place the mushrooms gill side down on the baking tray and place in the oven and bake for 20 minutes, or until cooked through.
- While baking the mushrooms, prepare the fillings. Protein: once cooked, slice it lengthwise to fit in the burger. Avocado: mash with a generous squeeze of lemon juice and season to taste with salt and pepper. Mescaline: wash if needed and pat dry with paper towel.
- Place a mushroom gill side up on four plates. Layer on the fillings and top with the second mushroom.
ADDITIONS:
- For extra flavour drizzle the protein with any of the follow before topping with the second mushroom: chilli sauce, pickles, aioli, wasabi mayonnaise, BBQ sauce.
