Mediterranean Portobello Burger Recipe
Nutritional Info (Per serving):
Calories: 301, Saturated Fat: 2g, Sodium: 795mg, Dietary Fiber: 4g, Total Fat: 11g, Carbs: 40g, Cholesterol: 2mg, Protein: 10g
Ingredients
1 clove(s) garlic, minced 1/2 teaspoon salt, Kosher 2 tablespoon oil, olive, extra virgin, divided 4 whole mushrooms, portobello, caps, stems and gills removed 4 slice(s) bread, sourdough, large slices, cut in half 1/2 cup(s) pepper(s), red sweet, roasted, sliced 1/2 cup(s) tomato(es), chopped 1/4 cup(s) cheese, feta, crumbled, reduced-fat 2 tablespoon olives, Kalamata, pitted, chopped 1 tablespoon vinegar, red wine 1/2 teaspoon oregano, dried 2 cup(s) salad greens, loosely packed baby greens
Preparation
1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Nutritional Info (Per serving):
Calories: 301, Saturated Fat: 2g, Sodium: 795mg, Dietary Fiber: 4g, Total Fat: 11g, Carbs: 40g, Cholesterol: 2mg, Protein: 10g
Ingredients
1 clove(s) garlic, minced 1/2 teaspoon salt, Kosher 2 tablespoon oil, olive, extra virgin, divided 4 whole mushrooms, portobello, caps, stems and gills removed 4 slice(s) bread, sourdough, large slices, cut in half 1/2 cup(s) pepper(s), red sweet, roasted, sliced 1/2 cup(s) tomato(es), chopped 1/4 cup(s) cheese, feta, crumbled, reduced-fat 2 tablespoon olives, Kalamata, pitted, chopped 1 tablespoon vinegar, red wine 1/2 teaspoon oregano, dried 2 cup(s) salad greens, loosely packed baby greens
Preparation
1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
