Crusted Portabella Burgers

recipe
Notes: Buy portabella mushroom caps. Or buy whole mushrooms, and trim off stems and save them for other uses.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 419
Caloriesfromfat 20 %
Protein 16 g
Fat 9.4 g
Satfat 1.6 g
Carbohydrate 68 g
Fiber 5.2 g
Sodium 695 mg
Cholesterol 4.5 mg

Ingredients

2 large egg whites
1 tablespoon olive oil
1/3 cup Italian-style fine dried bread crumbs
2 tablespoons chili powder
4 portabella mushroom caps (5 in. wide; 1 to 1 1/4 lb. total)
4 round sandwich buns (4 in. wide; 3/4 lb. total)
1 cup nonfat sour cream
2 teaspoons minced canned chipotle chilies or hot sauce
1/4 cup thinly sliced red onion
1 cup spinach leaves, rinsed and crisped
Salt
Pepper

Preparation

1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and chili powder.

2. Rinse mushroom caps; drain. Coat each cap with egg mixture, drain briefly, then coat with crumbs, shaking off excess. Set caps, gill sides down, slightly apart on a 12- by 15-inch baking sheet. Lay bun halves, cut sides up, side by side on another 12- by 15-inch baking sheet.

3. Bake mushroom caps in a 450° oven until browned and flexible when pressed, about 20 minutes. About 3 minutes before mushrooms are done, add buns to oven; bake until lightly toasted.

4. In a small bowl, mix sour cream and chipotle chilies. Spread mixture on cut sides of buns. Layer equal amounts of onion and spinach on each bun bottom, top with a mushroom cap, add salt and pepper to taste, and cover with bun top.

March 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note