Portobello Burgers
Makes 4 servings Prep Time: 15 min Total Time: 50 min Ease of Preparation: Moderate
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
1. 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.
2. Prepare grill to medium heat. (see Tip)
3. Cut bell pepper in half lengthwise; clean and discard seeds. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes 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; mix well.
4. 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.
Tips & Tricks Tip: This recipe can also be prepared in the oven under the broiler. For medium heat place broiler pan 6 - 8 inches below broiler element.
Nutritional Notes: Calories: 251; Fat: 8.4g (sat 2.3g,mono 3.7g,poly 2.1g); Protein: 7.3g; Carbohydrate: 37.9g; Fiber: 2.4g; Cholesterol: 0.0mg; Iron: 2.2mg; Sodium: 739mg; Calcium: 81mg
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