Portobello Burgers

Photo: Oxmoor House
Meaty and versatile, marinated portobello mushrooms make great burgers. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, in salad, or tossed with pasta.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 251
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 2.3 g
Monofat 3.7 g
Polyfat 2.1 g
Protein 7.3 g
Carbohydrate 37.9 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 739 mg
Calcium 81 mg

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
4 (4-inch) portobello mushroom caps
1 small red bell pepper
Cooking spray
1/4 cup low-fat mayonnaise
1/2 teaspoon olive oil
1/8 teaspoon ground red pepper
4 (2-ounce) onion sandwich buns
4 (1/4-inch-thick) slices tomato
4 curly leaf lettuce leaves

Preparation

Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

Prepare grill to medium heat.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.

Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.

Note:

Bill and Cheryl Jamison,

May 2003