Portobello Burgers With Collard Greens & Guacamole

This is real fast food! And it's real too... Mushrooms are meaty, full of flavor and make the perfect 'bun'!

WHAT YOU NEED

• 2 portobello mushroom tops
• 1 teaspoon Bragg's liquid aminos or tamari
• 1 cup baby spinach leaves
• 1/4 cup sun-dried tomatoes
• 2 huge collard leaves
• 2 tablespoons tahini

GUACAMOLE

• 1 avocado
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon chili flakes (optional)

What to do

1. Toss the mushroom tops in the Bragg's or tamari. Set in the dehydrator at 115 degrees (Fahrenheit) - or in your oven at its lowest temperature - for 30 minutes or until they soften and darken a little.
2. To make the guacamole: mash the avocado flesh with the lime juice, salt, pepper and chili (if using). Adjust according to taste. Some garlic might be nice.
3. Take a mushroom top and spread on some guacamole, then pile with greens and tomatoes. Drizzle in a little tahini if you like, then wrap up in a collard leaf!

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