banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grilled Portobello Burger

    Share

    Grilled Portobello Burger

    The size and meaty texture of the portobello cap make it a perfect substitute for a beef burger.

    Advertisement

    1/4 cup (60 mL) extra-virgin olive oil
    2 cloves garlic, peeled and minced
    4 large portobello mushrooms, stems removed
    4 whole wheat hamburger buns
    1 cup (250 mL) baby spinach
    1 small tomato, sliced
    1 small avocado, sliced

    Mix garlic and oil together in small bowl. Brush each portobello cap with oil and garlic mixture. Grill mushroom caps over medium heat until just tender.

    Place 1 mushroom cap on 1/2 of each bun. Top the 4 caps with even amounts of spinach, tomato, and avocado. Drizzle any leftover oil on top of veggies and place remaining 1/2 of each bun on top.

    Serves 4.

    Each serving contains:
    343 calories; 8 g protein; 24 g total fat (4 g sat. fat, 0 g trans fat); 29 g carbohydrates; 7 g fibre; 213 mg sodium

    source: "Incredible Mushrooms", alive #343, May 2011

    Advertisement

    Grilled Portobello Burger

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.