Portobello Burgers

I will be the first to admit that I am not a big mushroom fan. So the idea of making this recipe pretty much terrified me. But I am not about to turn away from new adventures and experiences so I decided to give it a try. Plus, the red pepper mayo sounded really good.

They turned out MUCH better than I expected. They have that weird mushroom texture but it was manageable. One thing you will want to be sure of is to eat these on full buns, not thin ones. These get really messy and the thin buns get soggy too fast.

A typical Ruby Tuesday Veggie burger has 952 calories, 53 g fat and 95 g carbohydrates. This burger recipe, as written (per serving) has 370 calories, 16 g fat (4 g saturated) and 540 mg sodium. If you want to cut that back even further cut down on the cheese and load up your burger with more veggies.

This picture and recipe are courtesy of Cook This, Not That and can be found at this site here: http://cookthis.menshealth.com/recipes/cook-mushroom-melts

PORTOBELLO BURGERS

From Cook This, Not That

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2 Tbsp mayonnaise
Juice of 1/2 lemon
1/4 cup finely chopped roasted red peppers
1 clove garlic, minced
4 large portobello caps, stems removed
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp dried Italian seasoning
Salt and black pepper to taste
1/2 cup shredded mozzarella
4 slices red onion
4 potato rolls or whole-grain buns
A few handfuls of mixed greens, arugula, or other lettuce

How to Make It:
*Heat a grill or grill pan. Combine the mayonnaise, lemon juice, red peppers, and garlic. (For a uniformly red mayo, puree in a food processor.)

*Rub the mushrooms with the olive oil, vinegar, Italian seasoning, and salt and pepper. Grill, top side down, for 2 to 3 minutes, until the cheese is melted and the mushrooms are fully cooked. While the mushrooms are cooking, grill the onions until browned and toast the buns.

*Top each bun with greens, grilled onions, mushrooms, and the red pepper mayo.