It's vegetarian (and could easily be vegan if you swapped out the cheese and mayo), but got a big thumbs up from hubby, though I shouldn't be surprised—he's usually a good sport with meatless meals. We both thought it was crazy tasty...plus minimal clean up is always a plus. I used the Il Fornaio burger buns from Fresh & Easy, which are hands-down my favorite kind, even though they're pretty hearty and therefore not the lowest in cals. But I figured we made up for it by going meat-less, so I got over it.
Served with microwave-roasted sweet potatoes (wrapped in damp paper towels and cooked about 6 minutes, flipped over and cooked 6 more). Color and flavor (and fiber!) galore, let me tell you.
Portabella Cheese Burgers (for two)
1 large clove garlic, minced or finely sliced
cooking spray
2 large Portabella caps, gills and stems gently removed
Worcestershire Sauce (Or balsamic would also work)
S&P
2 tbsp mayo
2 tbsp blue cheese crumbles
1 roasted red bell pepper, sliced thinly (Use jarred to save time)
thinly sliced red onion
Arugula, washed and trimmed
2 sets of burger buns
Drizzle worcestershire over cleaned mushroom caps, sprinkle with salt and pepper.
Heat large saute pan over medium, coat with spray. Add garlic, stirfry til softens a bit, less than a minute. Remove to small bowl. Add cheese and mayo to garlic, stir well to combine. Set aside.
Coat pan with spray again, and add mushrooms. Cook about 4 minutes a side or until tender. Turn off heat.
Toast buns (if you like), spread mayo mix onto the bottom buns. Top with mushroom, cap side down, and top with arugula, onion and peppers, and top with other bun. Or do it whatever order you want—Cooking Light says to put the mushroom on top of the veggies. I don't follow directions either...
Roughly 250-300 cals a serving, depending on bun type and mayo brand.
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