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Friday, June 17, 2011

Portobello Mushroom Burger



What You'll Need:
2 portobello mushroom caps (trim the stems)
2 whole wheat 100 calorie sandwich thins
1/8 c. vegetable broth
1/8 c. balsamic vinegar
1 tsp. olive oil
1/2 tsp. worcestershire  sauce
1/4 tsp. liquid smoke (if broiling)

1 large clove garlic, minced
1/8 tsp. dried oregano
1/8 tsp. black pepper
1/8 tsp. onion powder





What To Do:
Mix all spices, broth, balsamic vinegar, oil, worcestershire sauce and liquid smoke together in a small bowl. With a fork, pierce small holes all over the smooth side of the mushrooms (don't poke all the way through).  Place mushroom caps in a plate or other shallow dish (smooth/pierced side up) and pour marinade over the mushroom caps. Marinate for about 20 minutes, flipping once.  When you flip the caps, spoon some of the marinade that has collected at the bottom of the dish onto the mushrooms.  Broil mushroom caps on a wire rack with a tray underneath for about 7 1/2 minutes on each side, or until tender. Top with your favorite vegetables and condiments (I used pan seared tomatoes - see below-, mixed greens, low-fat mayo and low-fat cheese).





Quick Tips:
*With marinade that is left over in the shallow dish, you can pan sear fresh veggies such as red bell pepper, onions or tomatoes to top the burgers with
* Before broiling the mushroom caps, you can spoon a tablespoon of the marinade to boost the favor a bit


Thank you Chrislyn S. for the idea!

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