Portobello mushrooms are meaty in texture, making them great for sandwiches. Even better, there’s no mixing and shaping required for these burger patties!
Prep Time: 15 minutes
Cooking Time: 8-12 minutes
Yield: 2 servings
Olive oil cooking spray
3 tablespoons plus 1 teaspoon bottled light balsamic or light red wine vinaigrette
1 clove garlic, crushed
2 large portobello mushrooms, stems removed
2 1-ounce slices mozzarella or provolone cheese
4 3⁄8-inch-thick slices crusty country bread (about 4½ inches round or square)
3 tablespoons fat-free or light mayonnaise
4 ¼-inch-thick slices tomato or 2 roasted red bell pepper pieces
4 large fresh basil leaves
1 thin slice red onion, separated into rings (optional)
- Lightly spray grill rack with olive oil. Preheat gas grill to medium. Combine 3 tablespoons vinaigrette and garlic in bowl; brush on both sides of mushrooms.
- Place mushrooms, gill sides down, on grill rack. Grill for 8 to 12 minutes or until tender, turning occasionally. Place cheese on top of mushroom caps. Grill, covered, about 1 minute or until cheese is melted.
- Spray both sides of bread with olive oil. When mushrooms are nearly done, place bread on grill. Grill bread about 1 minute on each side or until lightly toasted.
- Combine mayonnaise and 1 teaspoon vinaigrette; spread on 2 slices of toasted bread. Arrange mushroom, tomato, basil and onion on bread as in photo.
Per Serving (1 burger):
calories: 310; 90 calories from fat
total fat: 10 g; 4.5 g saturated fat, 0 g trans fat
cholesterol: 20 mg
sodium: 990 mg*
total carbohydrates: 45 g
fiber: 4 g
sugars: 8 g
protein: 15 g
vitamins: vitamin A (20% DV), vitamin C (15% DV)
minerals: calcium (30% DV), iron (15% DV)
exchanges: 1 med. fat meat, 2.5 starch, 1 veg., 0.5 fat
* To reduce sodium by more than 50 mg, serve open-faced using one piece of bread and use salsa instead of spread.