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August 28, 2004
Portobello Burgers
1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
4 (4-inch) portobello mushroom caps
1 small red bell pepper
Cooking spray
1/4 cup low-fat mayonnaise
1/2 teaspoon olive oil
1/8 teaspoon ground red pepper
4 (2-ounce) onion sandwich buns
4 (1/4-inch-thick) slices tomato
4 curly leaf lettuce leaves
Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.
Prepare grill to medium heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.
Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.
Yield: 4 servings
CALORIES 251 (30% from fat); FAT 8.4g (sat 2.3g, mono 3.7g, poly 2.1g); PROTEIN 7.3g; CARB 37.9g; FIBER 2.4g,; CHOL 0mg; IRON 2.2mg; SODIUM 739mg; CALC 81mg
Posted by carcharhinid at August 28, 2004 06:46 PM