Portobello Burgers Recipe
Just plain healthy recipe...
Large Portobello burgers replace burger meat. These are seasoned with rosemary, garlic and black pepper, a wonderful trio of flavor.
4 large Portobello mushrooms
2 cloves garlic, sliced into very thin slivers
1 teaspoon fresh rosemary or 1/2 teaspoon dried, (optional)
1 teaspoon fresh thyme or 1/2 teaspoon dried, (optional)
3 tablespoons extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
Salt and freshly ground black pepper, to taste
Preheat broiler or grill. In a large bowl, mix the flour, pumpkin pie spice, baking soda and baking powder.
Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.
In small; bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture.
Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about three to five minutes per side.
Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.
Yield: 4 servings
Calories: 94; Total Fat: 7g; Saturated fat: 1g; Cholesterol: 18mg; Carbohydrates: 6g; Protein: 2g; Fiber: 1g; Sodium: 8mg
Diabetic Exchanges: 1 Vegetable, 1-1/2 Fat
Other Portobello Serving Suggestions.
- Saute a big portobello in heart-healthy olive oil, and sub for meat in enchiladas.
- Slice raw button mushrooms, and toss them with chopped parsley, lemon juice, and olive oil for a simple side dish.