If you are on Ideal Protein Maintenance Phase 4, it is time to start enjoying some great lunches. This recipe is for lunchtime since it contains fats, but no carbs. Remember to separate your carbs and fats to keep your metabolism functioning at its best.
Shiitake/Portobello Mushroom Steak Burgers w/ Cheddar & Onion
Makes 2 servings
INGREDIENTS
• 4 shiitake or portobello mushrooms, de-stemmed. You can find them in Asian markets, they’re about palm-sized.
• 2 palm sized steaks of your choice – I used beef. Leave the fat on.
• 1 onion, sliced into rings or half-rings.
• Fresh, sharp cheddar cheese.
• Butter for frying.
PREPARATION
• Fry in butter or grill the steaks.
• In the leftover butter and juices, fry the mushrooms briefly, starting with the underside, then flip. 30-45 seconds on high each side should be enough.
• Assemble.
• You can easily add other toppings, like some leafy greens. Bok choy works surprisingly well, as does baby spinach.
Images and content copyright Dannielle Levan, 2012. Strangekitty Cooks
Shiitake/Portobello Mushroom Steak Burgers w/ Cheddar & Onion
Makes 2 servings
INGREDIENTS
• 4 shiitake or portobello mushrooms, de-stemmed. You can find them in Asian markets, they’re about palm-sized.
• 2 palm sized steaks of your choice – I used beef. Leave the fat on.
• 1 onion, sliced into rings or half-rings.
• Fresh, sharp cheddar cheese.
• Butter for frying.
PREPARATION
• Fry in butter or grill the steaks.
• In the leftover butter and juices, fry the mushrooms briefly, starting with the underside, then flip. 30-45 seconds on high each side should be enough.
• Assemble.
• You can easily add other toppings, like some leafy greens. Bok choy works surprisingly well, as does baby spinach.
Images and content copyright Dannielle Levan, 2012. Strangekitty Cooks
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