VEGAN: Portobello Burgers

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* Exported from MasterCook *

 

Portobello Burgers

 

Recipe By : www.vegetariantimes.com 6/00

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 large stemmed portobello mushrooms -- (about 1 lb.)

7 ounces jarred roasted red peppers packed in

water

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons Dijon mustard

1 small arugula bunch -- stemmed

leaves torn in half -- (2 cups)

4 whole-wheat buns or hard rolls

split and lightly toasted

 

4 servings Dairy-free

 

If you're in the mood, top the cooked mushrooms with a bit of your favorite

cheese. Look for roasted peppers packed in virgin olive oil with garlic

for extra flavor - we used the water-packed version to keep the fat down.

 

Meal plan: Make a quick pasta salad with cooked penne pasta, chopped

tomatoes, chopped basil and kalamata olives. Toss with a vinaigrette

dressing and serve at room temperature.

 

Prepare grill or heat grill pan over medium-high heat. Hold 1 mushroom

stemmed side up in your hand. Using small sharp knife, carefully cut and

scrape to remove most of dark brown " gills. " Repeat with remaining

mushrooms. Set aside.

 

Drain roasted peppers in strainer set over small bowl, reserving

liquid. You should have about 2 tablespoons liquid. Thinly slice peppers

and set aside. Whisk vinegar, oil, mustard and 1 tablespoon water into red

pepper liquid in bowl to make dressing. Place 1 tablespoon of dressing in

medium bowl, add arugula and toss well.

 

Brush remaining dressing over both sides of mushrooms. Place mushrooms

stemmed side down on grill or in pan. Cook until juicy and tender, turning

once, about 3 to 4 minutes each side.

 

Place 1 mushroom on bottom of each bun. Top with pepper slices. Place

some arugula salad on top of each, cover with bun tops and serve.

 

Per serving: 166 cal.; 8g prot.; 5g total fat (1g sat. fat); 10g carb.; 0

chol.; 270mg sod.; 5g fiber

 

 

 

 

 

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