Wednesday, March 20, 2013

Portobello Mushroom Burger ...meatless

                      Makes 1 servings
Ingredients :

1          portobello mushroom cap
1          teaspoon balsamic vinegar
2          teaspoons  olive oil , divided
1/4       teaspoon dried basil
1/4       teaspoon salt
1/8       teaspoon freshly ground black pepper
1          100% whole-wheat hamburger bun
1          teaspoon Dijon mustard
1/4       cup baby spinach leaves
2          tablespoons  chopped roasted  red pepper

With  a paper towel , wipe mushroom cap clean and remove stem . Whisk  together  vinegar , olive oil , basil , salt and pepper . Brush olive oil  mixture on both sides  of mushroom cap . In a nonstick skillet , cook mushroom  on medium-high heat  on each side  for 4 to 5 minutes  until softened and browned . Remove  mushroom  and toast  hamburger  bun , cut side down  , in same skillet  for about  1 minute . To assemble  'burger' spresd  mustard  on inside  top of bun . Place mushroom on bottom half of bun  and top with spinach leaves  and chopped roasted red pepper . Serve Hot .

An antioxidant-rich mushroom cap  instead of ground beef  creates  a veggie-rich sandwich .


  1. Sounds delicious, Nee. Thanks so much for sharing...

  2. Welcome Louise . Keep an eye out , I have some gems on the way .


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