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)
* To reduce sodium by more than 50 mg, serve open-faced using one piece of bread and use salsa instead of spread
1. 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.
2. 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.
3. 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.
4. 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