Portabella Burgers

James Carrier
For this burger recipe, buy mushrooms with stems trimmed, or trim the stems and save for other uses.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 417
Caloriesfromfat 35 %
Protein 18 g
Fat 16 g
Satfat 6.6 g
Carbohydrate 52 g
Fiber 3.4 g
Sodium 603 mg
Cholesterol 26 mg

Ingredients

4 portabella mushroom caps (about 5 in. wide; 1 to 1 1/4 lb. total)
1 to 2 tablespoons olive oil
2/3 to 3/4 cup canned peeled roasted red peppers, coarsely chopped
1/4 pound thin-sliced Swiss cheese
4 round sandwich buns (about 4 in. wide; 3/4 lb. total)
Butter or margarine (optional)
Salt and pepper
1 to 2 cup watercress leaves, rinsed and drained

Preparation

1. Rinse and drain mushrooms, then rub lightly with oil.

2. Lay the mushroom caps, cup (gill) sides down, on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

3. Cook until juices start to drip from the mushroom caps, about 5 minutes. Turn caps over and continue to cook until mushrooms are flexible and no longer firm when pressed, 5 to 7 minutes longer.

4. Lay an equal portion of the red peppers in each cap and cover with cheese. Continue cooking until cheese melts, about 3 minutes.

5. As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.

6. Set a mushroom cap on each bun base, season with salt and pepper to taste, add a mound of watercress, and cover with the bun top.

Note:

July 1998