Recipe: Portobello Burgers

Friday, August 20, 2010 | 0 comments »

By Team Beachbody

Here's a recipe that puts the fun back in fungus! With way less saturated fat than a typical beef burger and a whopping 9 grams of fiber, this is a vegetarian treat you'll love.
  • 4 large portobello mushroom caps, 5 in. in diameter
  • 1/3 cup balsamic vinegar
  • 1/2 cup water
  • 1 Tbsp. sugar
  • 1 garlic clove, minced
  • 2 Tbsp. olive oil
  • 4 whole wheat buns, toasted
  • 4 slices tomato
  • 4 slices red onion
  • 2 lettuce leaves, halved
  • Cooking spray
Clean mushrooms with a damp cloth and remove their stems. Place mushrooms in a dish stem–side up. In a small bowl, whisk together the vinegar, water, sugar, garlic, and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Grill or broil the mushrooms on medium heat until tender or about 5 minutes on each side; make sure to turn them often. Baste with marinade to keep them from drying out. Using tongs, transfer the mushrooms to a plate.

Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice, and 1/2 lettuce leaf. Serve immediately. Makes 4 servings.

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
283 8 g 9 g 46 g 9 g 1 g