Grilled Portobello Burgers -- Dinner together
Remember back when I made Portobello Pizzas for this feature? Even though she didn't really like them, my wants-to-be vegetarian daughter said she might be willing to try a portobello mushroom "burger" instead of the hamburgers she guiltily loves.
When we made said burger the other night, she claimed she'd never said it.
But she still ate some of this super-easy grilled portobello. Her brother did, too.
My husband, who did the honors this time, just cleaned the gills from the portobello caps with a spoon, brushed them with some olive oil, and seasoned them with salt (we were out of pepper, believe it or not). Then he threw them on a medium-hot grill...
(Photo by me)
where they cooked in no time. We served them on grilled whole-wheat hamburger rolls with sliced red onion and tomato (for us) and mustard and ketchup (for the kids).
It was a lovely evening, so we ate outside. It was nice enough to be eating together, and a bonus to be eating something that tasted almost as meaty as a burger without so much fat.
My daughter did protest, of course, but more mildly than usual. And she ate three bites. I call this a victory.
Grilled Portobello Burgers
4 large portobello mushroom caps
2 tablespoons olive oil
Salt and pepper
4 hamburger buns
Tomato, onion and pickle slices for garnish
Heat a grill to medium-high. Clean gills of portobello caps with a spoon and brush with the olive oil. Season with salt and pepper. Place on grill and turn after one minute. Cook until tender, about another minute or two. Grill buns. Serve with mushrooms and fixings.
Per burger, without garnishes: 207 calories, 6 grams protein, 9 grams fat, 1 gram saturated fat, 26 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 212 milligrams sodium. Analysis by registered dietitian Jodie Shield.
Comments
Thanks Kate for the recipe! If you don't have an outdoor grill does the recipe work if you wrap the mushrooms in tin foil and bake them? Thanks.
You're welcome! As for the baking, I don't think that would work so well, because the mushrooms might steam and be too watery for burgers...but this would definitely work in a grill pan on the stovetop. If you don't have that, a skillet should work.
Posted by: Don | July 9, 2008 1:31 PM
This sounds delicious and healthy! We're having a build the best burger recipe contest and are accepting recipes for any kind of burger. We'd love to have you enter this recipe or another favorite. Check it out at http://marxfoods.com
Posted by: Emily | July 10, 2008 11:36 AM