Recipe of the Week
September 4th – September 8th, 2006
Portobello Burgers
Serves 4; 1 burger per serving
¼ cup low-sodium soy sauce
¼ cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
4 (4-inch) Portobello mushroom caps
1 small red bell pepper
Cooking spray
¼ cup low-fat mayonnaise
½ teaspoon olive oil
1/8 teaspoon ground red pepper
4 (2-ounce) onion sandwich buns
4 (1/4-inch-thick) slices tomato
4 leaf lettuce leaves
¼ cup low-sodium soy sauce
¼ cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
4 (4-inch) Portobello mushroom caps
1 small red bell pepper
Cooking spray
¼ cup low-fat mayonnaise
½ teaspoon olive oil
1/8 teaspoon ground red pepper
4 (2-ounce) onion sandwich buns
4 (1/4-inch-thick) slices tomato
4 leaf lettuce leaves
Combine
the 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. Remove from bag and peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, ½ 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.
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. Remove from bag and peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, ½ 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.
Nutrition Facts Per Serving
Calories: 251 Cholesterol: 0 mg
Protein: 7.3 g Sodium: 739 mg
Carbohydrates: 37.9 g
Fiber: 2.4 g
Total fat: 8.4 g
Saturated Fat: 2.3 g
Calories: 251 Cholesterol: 0 mg
Protein: 7.3 g Sodium: 739 mg
Carbohydrates: 37.9 g
Fiber: 2.4 g
Total fat: 8.4 g
Saturated Fat: 2.3 g
Brought to you by: Gretchen Austin, MSRD
