PREP: 20 minutes | COOK: 10 minutes | YIELD: 4 burgers
A vegetarian classic, Portobello mushroom burgers are as hearty as their beef counterparts. In fact, I know more carnivores who love to sink their teeth into these burgers than vegetarians. P.S. The spread is a must!
SUN-DRIED TOMATO BASIL SPREAD
½ cup (120 ml) Yogurt Cheese or plain, low-fat Greek yogurt
1 Tbsp (15 ml) Dijon mustard
¼ cup (60 ml) sun-dried tomatoes, not in oil, rehydrated in hot water and drained
1 handful basil leaves
1 clove garlic
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
Eat-Clean Cooking Spray
4 large Portobello mushrooms, stemmed and wiped clean
Sea salt and freshly ground black pepper, to taste
4 whole-grain rolls or buns, big enough to fit the mushroom caps, split and toasted
2 cups (480 ml) baby arugula
2 vine-ripened tomatoes, thinly sliced
Place all Sun-dried Tomato Basil Spread ingredients in a food processor and whirl until thoroughly blended. Spread will be a little chunky. Scrape into a small bowl and refrigerate until ready to use.
Heat a grill or grill pan to medium high and spray with Eat-Clean Cooking Spray. Spray gill side of mushroom caps with Eat-Clean Cooking Spray and season with a pinch of salt and pepper. Place mushrooms gill side down on grill and cook 5 minutes. Spray tops of mushrooms with Eat-Clean Cooking Spray and season with salt and pepper, and then flip. Gently place a cast-iron skillet or heavy pan on top of mushrooms and heat until cooked through, another 3 minutes. Remove from grill.
To build burgers, spread both sides of rolls with Sun-dried Tomato Basil Spread and add arugula, mushrooms and tomato slices to bottom half. Place other halves on top and serve.
Yogurt Cheese must be made ahead of time (if using).
NUTRITIONAL VALUE PER BURGER:
Calories: 234 | Calories from Fat: 55 | Protein: 11 g | Carbs: 37 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 7 g | Sodium: 537 mg | Cholesterol: 1 mg