CWP Recipes: Portobello Imperial Burger and Grapefruit-Cucumber Sorbet

CWP Recipes: Portobello Imperial Burger and Grapefruit and Cucumber Sorbet Copy Cwp April 6, 2018 No Comments Portobello imperial burger. Ingredients (4 servings) 4 portobello mushrooms 4 hamburger buns ½ lettuce ½ onion 1 tomato 4 slices of provolone cheese ¼ cup balsamic vinegar 1 clove of garlic ¼ Dijon mustard salt and pepper to taste Extra olive oil Preparation. Wash and remove the stems from the mushrooms, select those of good size that fit the diameter of the bread. In a partially greased pan, place the portobellos, cooking them on both sides. Reduce the balsamic vinegar with the olive oil, crushed garlic, salt and pepper, and mustard. Until forming a thick sauce. Brush the mushrooms with the balsamic mixture and allow a few more minutes of cooking until the mushrooms soften. Cook until the mushrooms soften. Place each slice of cheese on top of the mushrooms. Heat the bread cut in half. Mount the mushrooms on the bread. Place a slice of tomato and a lettuce leaf on each burger. Add salt to taste. These burgers are excellent to prepare on a weekend, you can replace the portobello with a quinoa and lentil seed paste, adding curry to form delicious burgers. Grapefruit and cucumber sorbet Ingredients (4 servings). Half a seedless grapefruit. Grated cucumber. ¼ Agave honey. Juice of one lemon ¼ unflavored gelatin. Preparation. Blend the grapefruit together with the grated cucumber. Dissolve the gelatin in 1 cup of hot water. Add the grapefruit and cucumber mixture to the gelatin. Let the mixture freeze. Blend again until forming a uniform snow. Serve in a glass and glaze with agave honey. Ideal to serve on these days of e heat, in addition to the fact that the caloric intake is low, grapefruit contains vitamin C and antioxidants that your body will thank you for.