makes 2 servings
This portobello burger will prove meatless grilling’s machismo to even the most traditional BBQ advocate. Grilled mushroom, roasted red pepper, fresh mozzarella and tarragon spread on a whole wheat bun will satisfy burger cravings without expanding waistlines.
2 portobello mushrooms, stems removed
a little extra virgin olive oil, for brushing on the portobellos
salt and pepper, to taste
2 slices fresh mozzarella, sliced ¼” thick
1 red bell pepper, roasted*
2 tablespoons fat free mayonnaise
2 teaspoons fresh tarragon, chopped
2 whole-wheat hamburger buns
Preheat a grill to medium high heat or place a grill pan over medium high heat on the stove.
Clean the tops of the portobello mushrooms by rubbing them with a wet paper towel. Scrape the “gills” out of the underside with a spoon. Brush both sides with olive oil, season with salt and pepper to taste and place on the grill or grill pan. Grill for 2-3 minutes, flip and grill the other side for another 2-3 minutes.
Grill the hamburger buns cut side down for about 30 seconds. Return grilled buns to a serving platter and set aside.
In a small bowl, mix the mayonnaise and chopped tarragon together. Spread lightly on the grilled hamburger bun tops.
On the bun bottom, add a slice of mozzarella. Top with the mushroom caps, then half of the roasted red pepper and complete with the tarragon spread bun top.
Serving Size: 1 burger
Servings Per Recipe: 2
Calories: 236Calories from Fat: 72Total Fat: 8.1gSaturated Fat: 3.7gCholesterol: 12mgSodium: 374mgPotassium: 655mgTotal Carbohydrates: 29.9gDietary Fiber: 4.2gProtein: 13.2gSugars: 7.7g*Percent Daily Values are based on a 2,000 calorie diet.
https://web.archive.org/web/20130119193340/http://www.meatlessmonday.com/portobello-mushroom-burgers/