Mushroom Burgers {gluten free}

What you’ll need: 2 burgers

4 portebello mushroom caps cleaned, stems and gills removed

Olive oil

3 tbsp vegenaise

2 tsp Srirracha

1/4 fresh chives chopped

1 tomato sliced

1 avacado sliced

10 spinach leaves

2 pepper jack cheese slices

Sea Salt

Black pepper

Cayenne pepper (optional)

What you’ll do:

Pre-heat oven to 425

Prepare a baking sheet lined with foil

In a small bowl combine vegenaise, Srirracha and chives

Cover with plastic wrap and place in fridge

Brush each mushroom cap with olive oil

Sprinkle with salt, pepper and cayenne pepper

Bake for 20 minutes or until mushrooms are soft

Remove from oven and let cool

Build your burger

Smear each mushroom cap with Srirracha mayo

Place tomatoes, avacado, spinach, cheese and any other topping you like on burger

Enjoy!!

I served mine with herb rice