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Stuffed Portobello Burgers with Caramelized Onions

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    Stuffed Portobello Burgers with Caramelized Onions

    These giants of the fungi world have a meaty bite that will appease even the most carnivorous burger lover. The stuffed mushrooms are wonderful as a bunless knife and fork affair or try serving between slices of toasted focaccia or ciabatta.

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    1 Tbsp (15 mL) unsalted butter
    1 large Spanish onion, sliced into thin rounds
    1 Tbsp (15 mL) coconut palm sugar
    1 tsp (5 mL) balsamic vinegar
    Grapeseed oil for grilling
    2 red bell peppers, sliced into 4 segments
    8 large portobello mushrooms, stems and gills removed
    Salt and pepper to taste
    4 slices manchego, white cheddar, or mozzarella cheese
    2 cups (500 mL) baby spinach
    4 whole grain buns (optional)

    Melt butter in large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in sugar and balsamic vinegar. Reduce heat to medium-low, cover pan, and cook for 30 minutes, stirring occasionally.

    Preheat grill to medium. Lightly brush red pepper slices with oil and grill for 2 minutes per side, or until tender with some grill marks. Remove red pepper from grill. Brush mushrooms with oil and season with salt and pepper to taste. Add mushrooms to grill, stem sides down, and cook for 5 minutes. Flip mushrooms and cook for another 4 minutes.

    Top 4 mushrooms with equal amounts of red peppers, cheese, and spinach. Cover each with a remaining mushroom, stem side down so that the stem sides are facing each other. Cook for 1 minute or until cheese has melted. If using buns, heat them on the grill for 1 minute, or until toasted.

    Serve stuffed mushrooms topped with caramelized onions.

    Serves 4.

    Each serving contains: 181 calories; 10 g protein; 8 g total fat (5 g sat. fat, 0 g trans fat); 20 g total carbohydrates (11 g sugars, 5 g fibre); 159 mg sodium

    source: "Veggie Burgers", alive #370, August 2013

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    Stuffed Portobello Burgers with Caramelized Onions

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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.