Grilled Portobello Mushroom Burger
Ingredients
The mushrooms and marinade
-
4
pieces
portobello mushroom caps
-
2
tbsp
balsamic vinegar
-
1
tbsp
low sodium soy sauce
-
1
tbsp
olive oil
-
1
tbsp
chopped rosemary
-
1½
tsp
steak seasoning (like Montreal Steak Grill Mates)
The toppings
-
4
slices
thick red onion
-
4
oz
reduced fat Swiss cheese, sliced thin
-
4
slices
tomato
-
½
pieces
avocado, sliced thin
-
to taste
baby spinach
-
4
pieces
whole wheat low calorie buns
Instructions
- Whisk together the balsamic vinegar, soy sauce, olive oil, chopped rosemary, and steak seasoning in a large bowl.
- Add the mushroom caps to the bowl and toss to coat them in the marinade; let them sit for 20 to 30 minutes.
- Preheat the grill or indoor grill pan over medium heat and brush with oil.
- Grill the mushrooms for 5 to 7 minutes on each side, basting with the marinade frequently.
- During the last minute of grilling, place cheese on top of the mushrooms to melt.
- Grill the red onion slices for about 1 minute on each side and toast the buns.
- Assemble the burgers by placing spinach and grilled mushrooms on the buns, then top with grilled onions, sliced tomato, and avocado.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
13g
Total carbohydrates
31g
Total protein
21g
Sodium
594mg
Cholesterol
0mg
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