This hearty “burger” makes a satisfying meatless meal.
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Portobello Cheese Burger
Makes 4 servings
4 portobello mushroom caps, about 12 ounces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 slices reduced fat Swiss cheese, such as Kraft 2% milkfat
4 light multi grain English muffins, split
1 large bottled roasted red pepper, sliced
8 teaspoon fat free balsamic vinaigrette
1. Coat a grill pan with nonstick cooking spray and heat over medium-high heat.
2. Coat mushroom caps with cooking spray and sprinkle with salt and pepper. Place on grill pan, gill side down, and cook until starting to soften, about 4 minutes. Turn the caps and grill until the mushroom begins to release its liquid, about 4 minutes. Turn and grill 2 minutes. Top each cap with 1 slice of cheese and cook until the cheese melts, 1-2 minutes. Meanwhile, toast the English muffins.
3. Place the bottom of an English muffin on each of 4 plates then top with a mushroom cap. Top mushrooms with 1/4 of the red pepper and 2 teaspoons of the vinaigrette. Set the top of each muffin onto the red peppers. Serve immediately.
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