Mushrooms, packed with cancer-preventive nutrients, stand in for meat in this easy and affordable Grilled Portobello Mushroom Burger recipe. A red pepper sauce combines antioxidants with healing compounds in yogurt, as a healthier alternative to fat-based spreads.
Living beyond Breast Cancer Awareness month means making better, more wholesome foods, choices for breakfast, dinner and lunch. Snacking between meals will make each recipe more satisfying and focused on flavor and taste.
As we begin our bigger meal option like lunch and dinner not super hungry, we will make healthier choices in ingredients we cook with or buy healthier foods from the the menu.
How do you make a portobello mushroom burger a HEALTHY Option?
First off, opt in for grilling and steaming, avoiding the carcinoges formed during the frying process. Try not to grill portobello mushroom “to death.” Rather allow each mushroom cap to soften under the marinade during grilling.
Or, for a richer flavor, stir in any high-quality or homemade mayonnaise or creme fraiche instead of the yogurt. However, for my healthier version I do use a nonfat probiotic-rich greek yogurt. Our gut needs gut-friendly bacteria to digest well and power up our immune system.
How do you cook a HEALTHY Version of a Portobello Mushroom Burger?
Add vegetables that are rich in phytonutrients to your healthier version of a Portobello Mushroom Burger sandwich! You can even leave out bread completely and use lettuce instead.
Mushrooms, packed with cancer-preventive nutrients, stand in for meat in this easy recipe. A red pepper sauce combines antioxidants with healing compounds in yogurt, as a healthier alternative to fat-based spreads.
Or, for a richer flavor, stir in any high-quality or homemade mayonnaise or creme fraiche instead of the yogurt.
- 3 jarred roasted red bell peppers, drained thoroughly
- 2 small garlic cloves, chopped
- 1/2 cup unsweetened, fat-free Greek yogurt
- 4 medium portobello mushrooms, stems removed
- 4 high-fiber or gluten-free rolls, split
- 1/2 medium avocado, pitted, peeled and sliced
- 1 small red onion, thinly sliced
- 2 cups packed baby arugula leaves
- Preheat grill to medium-high. (Alternatively, preheat oven broiler to high, with rack in upper third of oven.)
- While grill is heating, in a small food processor, combine red bell peppers and garlic, and process until smooth. Transfer to a small dish and stir in yogurt. Season with salt and pepper.
- Brush inside and outside of mushroom caps with olive oil. Sprinkle with salt and pepper. Grill for 10 minutes, flipping mushrooms halfway through cooking, until tender.
- To serve, spread tops and bottoms of rolls with red pepper spread. Layer avocado, onion and arugula on bottom rolls and place one mushroom on each roll. Cover with top rolls and serve immediately.
Download All Recipes in my Easy eBook HERE
COOKING FOR BREAST HEALTH
Eating during breast cancer could be challenging. This eBook has been created with Lisa Turner, a master of healthy recipe creator for brands and companies in this country. Download the entire eBook and check one of the posts with recipe from the book.