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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Meaty and versatile, marinated portobello mushrooms make great burgers. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, in salad, or tossed with pasta. Ingredients:
1/4 cup low-sodium soy sauce |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
3 garlic cloves, minced |
4 (4-inch) portobello mushroom caps |
1 small red bell pepper |
cooking spray |
1/4 cup low-fat mayonnaise |
1/2 teaspoon olive oil |
1/8 teaspoon ground red pepper |
4 (2-ounce) onion sandwich buns |
4 (1/4-inch-thick) slices tomato |
4 curly leaf lettuce leaves |
Directions:
1. Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.
2. Prepare grill to medium heat.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.
4. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.
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