Grilled Portobello Burgers

recipe
Portobello mushrooms' large size and substantial texture make them a natural choice for a vegetarian "burger." These are quick and supereasy to prepare.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 27 %
Fat 8.4 g
Satfat 4.6 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 14.4 g
Carbohydrate 37.7 g
Fiber 3.2 g
Cholesterol 20 mg
Iron 2.9 mg
Sodium 995 mg
Calcium 299 mg

Ingredients

2 tablespoons Worcestershire sauce
2 teaspoons honey mustard
1/4 teaspoon black pepper
2 garlic cloves, minced
4 large portobello mushroom caps
1 red bell pepper, cut into 4 wedges
Cooking spray
4 (1/2-inch-thick) slices onion
8 (1/2-ounce) slices reduced-fat sharp cheddar cheese
1/4 cup ketchup
2 tablespoons prepared mustard
4 (1 1/2-ounce) hamburger buns
4 Bibb lettuce leaves
8 sandwich-cut bread-and-butter pickles

Preparation

Prepare grill.

Combine first 4 ingredients in a small bowl; brush both sides of mushroom caps with sauce mixture.

Place bell pepper on grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Place mushroom caps, top sides down, and onion on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place 2 cheese slices on top of each mushroom cap; cover and grill 1 minute or until cheese melts.

Spread 1 tablespoon ketchup and 1 1/2 teaspoons mustard over top half of each bun. Place mushroom caps on bottom halves of hamburger buns. Separate onion into rings; arrange onion slices evenly over mushrooms. Top each serving with 1 lettuce leaf, 2 pickles, and top half of bun.

Note:

Lorrie Hulston Corvin,

August 2006
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