Portabella Burger

As part of our attempt to jump on the fitness train, Gary (the bf) and I have been trying out lots of healthy recipes. Tonight's mushroom burger was superb, mostly due to the marinade. We used whole weat rolls, and topped our portabellas with tomatoes, onion, and lettuce. The mushrooms were incredibly juicy and delicious.


Portabella Mushroom "Burger"
Recipe from fabulousfoods.com

Marinade:
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup red wine vinegar
2 T Worchestershire Sauce
1/4 tsp. liquid smoke
3 minced garlic cloves
1/4 tsp. black pepper
hot sauce to taste

2 large portabella mushroom caps
2 large hamburger buns
2 slices cheese (swiss, or muenster are my favorites for this recipe)

Optional Toppings:
tomato
lettuce
onion
bacon
avocado
green chilis
mayonnaise

Combine all marinade ingredients together. Place each mushroom in a shallow bowl, gill side up. Pour 1/2 of the marinade over each mushroom, pouring a little in the bottom of the bowl first, to wet the upside down cap, and the remainer into the upturned cap. Marinate for 5-10 minutes. Do not marinate longer as the mushrooms will absorb too much marinade.

Grill mushrooms on a wood or charcoal fire, or in a hot skillet on the stovetop, or under a broiler. 2-3 minutes per side will usually do, or until the mushrooms are browned and tender. If desired melt a slice of cheese on top during the last minute or so of cooking. Serve on burger buns with toppings of your choice.

Serves 2


Marinading the caps.


The finished product.


We used the leftover tomatoes to make a pseudo-caprese salad. Tomatoes, mozzarella, salt, pepper, and some good old Kirkland Signature pesto sauce.


The "burger" aftermath. Watch out, they're super juicy.

And according to this site, a 3.5 oz. (100g) portabella mushroom cap has only 26 calories!