Bunless Portobello Mushroom Burger

Summer is a great time for BBQ's, which means a lot of hot dogs and hamburgers. This can really start to take its toll on your healthy eating choices. You can easily make your own leaner and healthier burger by substituting the meat for a Portobello Mushroom Cap. They are thick and juicy, and not to mention taste great. You can add all of the toppings you want to a mushroom cap and it will feel like you are really eating a burger, without the guilt.

                                       

Start by cleaning your mushroom cap and removing the stem. Then marinate it in the flavor of your choosing, like sugar-free BBQ sauce, less sodium teriyaki or soy sauce, or balsamic vinegar. Marinate in a bag for about 30 minutes to an hour. Preheat your oven to 400 degrees. Place your mushroom cap in the oven (or on the grill) for 10 minutes cap side down, then flip and cook for another 10 minutes- if you're grilling, cooking time will be a few minutes shorter on each side. While it cooks through, sautee some scallions as a garnish. Once your mushroom cap is done, put some romaine lettuce, tomato, scallions and crushed red pepper on top and you have a bunless burger!

You can use a Whole Wheat English Muffin if you're looking for a more traditional style "burger". Other great toppings are low fat cheese and avocado. If you still want the meat but none of the bread, cook two portobello mushroom caps and use them as the bun for your burger.

Makes 1 Serving

Recipe:

1 Portobello Mushroom Cap

1 Slice Tomato

1/2 Cup Romaine Lettuce

1/4 Cup Scallions

1 Tbsp Less Sodium Soy Sauce (Or marinade of your choosing)

1/4 Tsp Crushed Red Pepper (Optional)

Season to Taste

 *Cook at 400 degrees for 10 minutes on each side (20 min total)