Recipe: Portobello Burgers

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