Gag Me With a Spoon

That’s so 80’s, isn’t it? I can’t think of a better way to say it, though, seeing these sliders White Castle created to celebrate National Burger Month. Without a real understanding of how this month-long celebration came to be, many fast food burger chains celebrate by giving away free burgers during May. How much healthier and tastier would it be to make a burger at home?

Portobello Mushroom Burger
Yummy – portobello mushrooms have a soft and chewy texture, perfect even for carnivores. Topped with red onion for zip and avocado for a creamy taste, you and your guests will go crazy for this griller.

4 medium portabella mushrooms, stems removed
1 red onion, sliced to 1/4-inch thickness
3 T. olive oil
3/4 t. salt, divided
1/2 t. freshly ground black pepper, divided
1 avocado, sliced
2 T. low-fat sour cream
1/2 t. minced garlic
4 whole wheat buns, lightly toasted or grilled
4 roasted canned red peppers

Brush mushrooms and onion slices with oil; sprinkle with 1/2 t. salt and 1/4 t. pepper.

Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.

In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.

Meanwhile, combine in small bowl, 1/2 of the avocado, sour cream, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.

Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.

Top with remaining sliced avocado. Cover with tops of buns.

Makes 4 vegetarian portabella mushroom burgers.

Nutritional information:
Each portabella burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate

Adapted from recipe.

Dish it Down
When dieting, KISS

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