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