Portobello Burgers

Recipe Ingredients

1		Water-packed roasted red pepper - (7 oz)
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Dijon mustard
4 teaspoons	20ml	Portobello mushrooms - (4" to 5" dia) - stems, and (large)
		Gills removed - (abt 1 lb total)
4		Whole-wheat buns or hard rolls - split, and
		Lightly toasted
1		Small bunch arugula - stemmed, and
		Leaves torn in half - (2 cups)

Recipe Instructions

Drain roasted peppers in strainer set over small bowl, reserving liquid. You should have about 2 tablespoons liquid. Thinly slice peppers and set aside. Whisk vinegar, oil, mustard and 1 tablespoon water into red pepper liquid in bowl to make dressing. In medium bowl, place 1 tablespoon dressing and reserve.

Prepare grill or heat grill pan over medium-high heat.

Brush remaining dressing over both sides of mushrooms. On grill or pan, place mushrooms cut-side down. Cook until tender, turning once, 3 to 4 minutes per side.

Place 1 mushroom on bottom of each bun. Top with pepper slices. Add arugula to reserved dressing in bowl and toss well. Place some arugula salad on top of each mushroom, cover with bun tops and serve.

This recipe yields 4 servings.

Per Serving: 150 Cal; 6g Prot; 5g Total Fat (1 Sat. Fat); 24g Carb.; 0mg Chol; 184mg Sod.; 4g Fiber.

Source:
Vegetarian Times, June 2001

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