Portobello mushrooms make tasty, meaty Portobello Burgers that can satisfy a craving for the real thing!
4 large Portobello mushrooms
2 cloves garlic, sliced into very thin slivers
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
3 tablespoons extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
Salt and freshly ground black pepper, to taste
Preheat broiler or grill.
Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.
In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture.
Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.
Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.
Recipe makes 4 servings.
Serving size: 1 burger
Calories: 94; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 18mg; Carbohydrates: 6g; Protein: 2g; Sodium: 8mg
Diabetic Exchanges: 1 Vegetable, 1-1/2 Fat
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