A great hamburger is rich, juicy, flavorful, and in many cases, topped with add-ons that run the gamut from tried-and-true to gourmet. Yet, as delicious as hamburgers maybe, they come loaded with fat and calories. Portobello burgers, on the other hand, clock in at about 200 calories. Plus, well-cooked portobello mushroom caps have a meaty flavor that you might mistake for ground chuck! Check out this recipe from SkinnyTaste to learn how to make this vegetarian, plant-based favorite at home.
• 2 tablespoons jarred pesto
• 2 tablespoons light mayo
• 4 portobello mushroom caps
• 2 tbsp balsamic vinegar
• 1 tbsp low sodium soy sauce
• 1 tablespoons olive oil
• 1-1/2 tsp steak seasoning
• 4 thick slices of red onion
• 4 oz fresh mozzarella, sliced thin
• 1 roasted red pepper, sliced
• 4 whole wheat buns
1. Combine mayo and pesto in a small bowl.
2. In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
3. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
4. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
5. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
6. Top the mushrooms with cheese during the last minute of cooking.
7. While the mushrooms cook, grill the onions for about 1 minute on each side and grill the buns until toasted.
8. To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns, and top with the grilled onions, and roasted peppers.
After a long day, it can be tempting to order take-out for dinner. Instead of settling, the team at The Park at Forest Hill Apartments in Memphis, Tennessee would like to suggest this delicious and nutritious alternative!