Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Portobello mushrooms make great burgers. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, or in a salad or a pasta dish.
Ingredients[]
- 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
Directions[]
- Combine first 4 ingredients in a zip-top plastic bag; add mushrooms to bag.
- Seal; marinate at room temperature 2 hours, turning bag occasionally.
- Remove mushrooms from bag; discard marinade.
- Prepare grill, heating to medium.
- 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.
- 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, grill 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