Homemade: Carb-free portobello burgers with spinach and cheese

One of my favourite healthy food blogs is This Rawsome Vegan Life, and I recently stumbled upon Emily’s amazing portobello cashew cheese burgers. To be honest, I didn’t even realise that it was a raw food recipe (even though her entire blog is dedicated to raw foods, duh) as all I could think about was recreating it in my oven.

So I did! The portobello mushrooms were HK$18 for two in a random Sheung Wan street market, and the tomatoes and spinach under HK$30 for both. It was also incredibly easy to make:

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1. Wash the portobello mushrooms and de-stem. Marinate with salt, pepper and some liquid aminos (or soy sauce).

2. Place in oven and grill for 5 minutes. In the meantime, slice the tomato and sauté the spinach until wilted.

3. Assemble on top of the mushrooms and top with cheese. Grill for another few minutes (watch the cheese).

4. Take it out and DEVOUR!

TIP: You can either stack two together like a real burger or have them one by one like an open-faced sandwich. Enjoy!

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