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Juicy Portobello Mushroom Burger
2014-06-19
https://www.metro.ca/userfiles/image/recipes/portobello-mushroom-burger-10112.jpg
PT10M
PT20M
PT30M
Brush mushrooms and onion slices with oil; sprinkle with 1/2 tsp. (2 mL) of the salt and 1/4 tsp. (1 mL) of the pepper.Heat a grill pan over medium heat until hot.Add mushrooms; cook until tender, 8 to 10 minutes, turning once.Transfer mushrooms to plate, cavity side up; cover to keep warm.In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 tsp. (1 mL) each salt and pepper; mash until smooth.Spoon onions and roasted peppers into mushroom cavities, divided equally.Spread smooth avocado mixture on bottom of each bun; top each with stuffed mushrooms.Top with remaining sliced avocado.Cover with tops of buns.Tips:The mushroom is the only vegetable that contains vitamin D.
Mushroom is delicious sautéed, grilled on the barbecue and adds flavour and meat texture to lentil dishes. Large mushroom hoods, such as portobellos, can be stuffed or served as a base for mini-pizzas low in carbohydrates.
4
Metro
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0
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4 medium portabella mushroom, stems removed
1 medium onion, cut into 1/2 inch slices
3 Tbsp. (45 mL) olive oil
3/4 tsp. (3 mL) salt, divided
1/2 tsp. (2 mL) ground black pepper, divided
1 avocado, sliced
2 Tbsp. (30 mL) plain Greek yogurt
1/2 tsp. (2 mL) minced garlic
4 hamburger buns, lightly toasted
4 roasted red peppers, from a jar
Juicy Portobello Mushroom Burger
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
4
medium portabella mushroom, stems removed
-
1
medium onion, cut into 1/2 inch slices
-
3 Tbsp.
(45 mL)olive oil
-
3/4 tsp.
(3 mL)salt, divided
-
1/2 tsp.
(2 mL)ground black pepper, divided
-
1
avocado, sliced
-
2 Tbsp.
(30 mL)plain Greek yogurt
-
1/2 tsp.
(2 mL)minced garlic
-
4
hamburger buns, lightly toasted
-
4
roasted red peppers, from a jar
Preparation
Brush mushrooms and onion slices with oil; sprinkle with 1/2 tsp. (2 mL) of the salt and 1/4 tsp. (1 mL) of the pepper.
Heat a grill pan over medium heat until hot.
Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
Transfer mushrooms to plate, cavity side up; cover to keep warm.
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 tsp. (1 mL) each salt and pepper; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided equally.
Spread smooth avocado mixture on bottom of each bun; top each with stuffed mushrooms.
Top with remaining sliced avocado.
Cover with tops of buns.
Tips:
The mushroom is the only vegetable that contains vitamin D. Mushroom is delicious sautéed, grilled on the barbecue and adds flavour and meat texture to lentil dishes. Large mushroom hoods, such as portobellos, can be stuffed or served as a base for mini-pizzas low in carbohydrates.
Source :
Metro
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