Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Lorrie Hulston Corvin
Recipe by Cooking Light August 2006

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Yield:
4 servings (serving size: 1 burger)
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Ingredients

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Directions

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  • Prepare grill.

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  • 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.

Nutrition Facts

283 calories; calories from fat 27%; fat 8.4g; saturated fat 4.6g; mono fat 2.1g; poly fat 1.3g; protein 14.4g; carbohydrates 37.7g; fiber 3.2g; cholesterol 20mg; iron 2.9mg; sodium 995mg; calcium 299mg.
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