Next time you fire up the grill, try this delicious vegetarian alternative to traditional burgers. Portobello mushroom caps, basted in homemade ginger garlic sauce, are tender, savory and perfect for an evening BBQ.
Great with your choice of Swiss, cheddar, havarti or mozzarella cheese.
1/4 cup extra virgin olive oil
2 tablespoons bottled teriyaki sauce
2 cloves garlic, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
Freshly ground black pepper to taste
4 portobello mushroom caps, stems removed
4 slices cheese
4 whole grain hamburger buns
Sliced tomato, lettuce and onion
Make the basting sauce by whisking together olive oil, teriyaki sauce, garlic, ginger, thyme and pepper. Set aside. Light the grill. Brush mushroom caps with some of the basting sauce. Grill, turning and basting occasionally, until mushrooms are tender, 10 to 15 minutes. When mushrooms are done, top with cheese slices to melt. Serve on buns with tomato, lettuce and onion.
Per serving (1 burger/222g-wt.): 330 calories (150 from fat), 17g total fat, 6g saturated fat, 25mg cholesterol, 450mg sodium, 32g total carbohydrate (5g dietary fiber, 7g sugar), 14g protein
Source: Whole Foods Market