Ingredients
4 large portobello mushroom caps, 5 inches in diameter
1/3 cup balsamic vinegar
1/2 cup water
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon cayenne pepper, optional
2 tablespoons olive oil
4 whole-wheat buns, toasted
4 slices tomato
4 slices red onion
2 bibb lettuce leaves, halved
Directions
Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.
Nutritional Analysis
(per serving)
| Serving size: 1 portobello mushroom burger | |||
| Calories | 283 | Cholesterol | 0 mg |
| Protein | 8 g | Sodium | 140 mg |
| Carbohydrate | 46 g | Fiber | 9 g |
| Total fat | 9 g | Potassium | 134 mg |
| Saturated fat | 1 g | Calcium | 203 mg |
| Monounsaturated fat | 5 g | ||
| Vegetables | 3 |
| Carbohydrates | 2 |
| Fats | 2 |
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