Portobello Cheeseburgers

Portobello Cheeseburgers Recipe
Oxmoor House

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

4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

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

Melanie Barnard

,

October 2006
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