Portobello & Beef Patty Melt

By prairiemama

This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which add moisture and flavor. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. Make it a Meal: Round out the plate with Oven Sweet Potato Fries and Balsamic & Parmesan Roasted Cauliflower.

Ingredients

• 12 ounces 93%-lean ground beef
• 1/4 teaspoon freshly ground pepper
• 2 cups finely chopped portobello mushroom caps, (about 2), gills removed
• 4 slices rye bread
• 3 tablespoons plain dry breadcrumbs
• 1 clove garlic, peeled
• 1 tablespoon Worcestershire sauce
• 8 teaspoons pickle relish
• 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
• 4 slices Swiss cheese, (2 ounces)
• 1/4 teaspoon salt

Details

Servings 4

Preparation

Step 1

1 Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.

2 Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shape into 4 patties and place on the prepared pan. Broil until cooked though, 4 to 6 minutes per side.

3 Meanwhile, toast bread. Rub each slice of toast with garlic.

4 Place 1 patty on each piece of toast, top each with 2 teaspoons relish and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.




Calories: 300 Fiber: 3 gFat: 11 gSaturated Fat: 5 gCarbohydrates: 26 gProtein: 25 gSodium: 583 mgMonounsaturated Fat: 4 gExchanges: 1 1/2 starch, 1 vegetable, 3 lean meat Cholesterol: 61 gCarbohydrate Servings: 2 Potassium: 412 mgNutrition Bonus: Zinc (36% daily value), Iron (20% dv), Folate (17% dv), Calcium (15% dv).