Island Portobello Burgers
By devogirl
Happy Herbivore
If you loved the Portobello Steaks in my first cookbook you're in for a treat with their island cousins! These mushrooms are juicy, cooked with Caribbean seasonings, and make for one satisfying "burger." A little guacamole or sliced avocado on top really makes the burgers to die for, but for a fat free version, a slice of pineapple is a great stand-in.
Nutritional information (1 burger): 39 Calories, 0.2g Fat, 5.7g Carbohydrates, 1.3g Fiber, 1.6g Sugars, 3.8g Protein
Ingredients
- 1/4 c water
- 3 tbsp balsamic vinegar
- 1 tbsp teriyaki sauce
- pinch dried thyme
- 1/4 tsp onion powder (granulated)
- 1/4 tsp garlic powder (granulated)
- 1/2 tsp ground pepper
- 1/3 tsp mild curry powder
- 1/4 tsp chili powder
- 1 tsp Dijon mustard
- 2 portobello mushrooms
- 2 whole-wheat buns
- 2 lettuce leaves (optional)
Details
Servings 2
Preparation
Step 1
1 Combine all ingredients except portobellos, buns, and lettuce in a skillet, breaking up thyme between your fingers as you add it.
2 Bring mixture to a boil over high heat and add mushrooms.
3 Cook for 5 minutes, flip, and cook for 5 minutes more.
4 Continue to cook and flip until mushrooms reduce in size, turn deep brown, and are very tender (usually 10 to 15 minutes total; it's better to overcook than undercook).
5 Add more water as necessary to prevent burning or sticking.
6 Drain off excess water and dab mushrooms lightly with a paper towel — you want the mushrooms mostly dry when they hit the bun.
7 Set the mushrooms bottom side up on the buns, placing guacamole, avocado, or pineapple in the cap.
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