Recipe: Grilled Portobello Mushroom Burgers

Pesto is the ketchup on a portobello burger. Make a simple pesto with heart healthy walnuts, instead of expensive pine nuts, and fresh basil leaves, olive oil, and garlic to spread on your burger!

INGREDIENTS:

Yield: 4 servings (1 serving =1 portobello mushroom cap with 1 Tablespoon of pesto)

4 portobello mushrooms, stem and gills removed

4 whole wheat burger buns

2 red bell peppers, cut in half

1 Tablespoon of olive oil

2 cups of fresh arugula

Mushroom Marinade (Homemade Italian Dressing)

·       1/4 cup olive oil

·       2 Tablespoons of white vinegar

·       1 Tablespoon of a salt substitute with herbs and spices

Heart Healthy Pesto:

·       2 oz fresh basil leaves (about 1 cup)

·       1 cup walnut halves

·       ½ cup olive oil

·       3 large garlic cloves

DIRECTIONS:

Pre-heat grill to 350 ° F. Whisk together the mushroom marinade ingredients. Brush marinade onto to both sides of the mushroom caps. Let marinade sit for 10 minutes. Grill mushrooms for 3 minutes on both sides. Sauté red bell pepper halves with olive oil until peppers are soft and browned on both sides. Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency.

Time to build your burger. On one half a bun, place the grilled portobello mushroom cap, sautéed red bell pepper, and ½ cup arugula. On the other half of the bun, spread 1 Tablespoons of pesto and place the bun on top of the other bun to complete your burger! 

Nutrition Facts Per Serving: Food weight: 3.0, Calories: 297 kcal, Fat: 15 g, Cholesterol: 0 mg, Carbohydrates: 34 g, Dietary Fiber: 7g, Protein: 10g, Sodium: 203 mg

- See more at: http://corp.fitnesstogether.com/nutrition-together/cookbook/recipe-of-the-week/#sthash.3ut4Abce.dpuf