Contributed by: Liz Weiss, Meal Make-Over Moms
In the June issue of Bon Appetite, the editors make the following plea in their Summer Cooking Manifesto article: “Let’s please never grill Portobello mushrooms again.” Well, well, well. Imagine the surprise when we read that! We couldn’t disagree more. Mushrooms are low in calories and are a good source of fiber and selenium. Their meaty texture makes them the ideal vegetarian stand-in for beef or turkey burgers, and our children adore this recipe. Need proof? Here is what they had to say:
> Josh (Liz’s 15-year old): “It’s like, flavorful.”
> Simon (Liz’s 12-year old): “This is a mean burger. It’s magic.”
> Leah (Janice’s 11-year old): “I hope there are more of these!“
Mushroom Burgers With the Works
Makes 4 Servings
- Four 4-inch-diameter Portobello mushroom caps (or 5-inch caps if using the Flatout Foldits)
- Four 1/2-inch-thick slices red onion
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 whole wheat burger buns or 4 Flatout Foldits
- Burger bar toppers: 4 tomato slices, 4 thin fresh mozzarella slices, Bibb lettuce or baby spinach leaves, Basil Cannellini Spread (we suggest about 1 tablespoon per burger)
1. Preheat outdoor grill to medium-high heat and lightly oil the grate. Wipe the mushroom caps clean with a damp cloth or paper towel. Trim off the stems. Place the mushroom caps and onion slices on a plate or cutting board.
2. Using a pastry brush, brush both sides of the mushrooms and onion slices evenly with the olive oil. Sprinkle with salt and pepper.
3. Place the mushroom caps and onion slices on the grill. Grill until tender, 6 to 8 minutes per side.
Nutrition Information per Serving (1 mushroom burger): 330 calories, 17g fat (4.5g saturated), 230mg sodium, 38g carbohydrate, 7g fiber, 11g protein, 10% vitamin A, 30% vitamin C, 10% iron
I want to thank Liz Weiss for lending her recipe for my posting. If you have a recipe or snack idea you’d like to contribute, please contact me at email@example.com