Cheeseburgers With Portobello Mushroom Buns

To Max Lugavere, author of Genius Foods, these carb-free mushroom burgers aren't only tasty, but also provide high levels of the antioxidants ergothioneine and glutathione, both of which have been linked to longevity. There has been shown to be a strong correlation between mushroom lovers and a reduced risk of dementia, Alzheimer's, and Parkinson's disease, so toss a few of these gluten-free sandwiches on the grill to give your brain a boost.

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1/2 tbsp Extra-virgin coconut oil
1 clove Garlic (minced)
1 tsp Dried oregano
Kosher salt and freshly ground black pepper to taste
8 Large Portobello mushroom caps
2 lbs Ground beef (preferably grass-fed)
Fresh onion (garnish)
Lettuce (garnish)
Tomatoes (garnish)
Cheese (of your choice; garnish)

Preheat a medium skillet to high.

In a small bowl, combine the coconut oil, garlic, oregano, salt, and pepper.

Clean Portobello mushrooms by scraping out the gills. Brush the Portobello caps with the coconut oil mixture to coat. If desired, marinate mushroom caps in the oil mixutre until ready to grill the meat.

Place "buns" on grill and let them cook for 8 minutes (4 minutes per side), or until heated through.

Season the ground beef with salt and pepper and then form into patties. Grill burgers 3-4 minutes each side (for medium doneness).

Place on mushroom cap face up on a plate, top with one beef burger patty and toppings of your choice, then finish with a second mushroom cap to create the bun. Repeat this process for each burger and serve.