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Portobello Cheeseburgers

Portobello Cheeseburgers
Oxmoor House
Yield

4 servings (serving size: 1 burger)

Satisfy your burger craving with a meatless mushroom stacker topped with Gorgonzola cheese.

Ingredients

  • 2 teaspoons olive oil
  • 4 (4-inch) portobello caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon bottled minced garlic
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 3 tablespoons reduced-fat mayonnaise
  • 4 (2-ounce) sandwich rolls
  • 2 cups trimmed arugula
  • 1/2 cup sliced bottled roasted red bell peppers

Nutrition Information

  • calories 278
  • caloriesfromfat 32 %
  • fat 9.9 g
  • satfat 3 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 9.3 g
  • carbohydrate 33.7 g
  • fiber 2.4 g
  • cholesterol 6 mg
  • iron 1.7 mg
  • sodium 726 mg
  • calcium 129 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

  2. Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.

Cook's Notes

Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.