Portobello Burgers with Greek salad

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"This was really yummy!! I LOVE portobello mushrooms anyway and this sandwich really satisfies! The salad topping for this is scrumptious too! I will make this dish again for sure! "

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  • 30 mins
  • 60 mins

Ingredients

  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 portobello mushroom caps, stems and gills removed
  • 4 large slices country-style sourdough bread, cut in half
  • 1/2 cup sliced jarred roasted red peppers
  • 1/2 cup chopped tomato
  • 1/4 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped pitted Kalamata olives
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 cups loosely packed mixed baby salad greens
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  • PREPARATION

Preparation

Step 1

Preheat grill to medium-high.

Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

NUTRITION
Per serving: 301 calories; 11 g fat ( 2 g sat , 7 g mono ); 2 mg cholesterol; 40 g carbohydrates; 10 g protein; 4 g fiber; 795 mg sodium; 691 mg potassium.

Nutrition Bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 2 vegetable, 2 fat

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