Grilled Portobello Mushroom Burger
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.
Ingredients
- 4 medium Portobello mushrooms stems removed
- 2 Tbsp OLIVE oil for brushing mushroom caps
- 4 high-fiber or gluten-free rolls split
- ½ medium avocado pitted, peeled, sliced
- 1 small red onion thinly sliced
- 2 cups baby arugula leaves tightly packed
YOGURT DRESSING
- 3 jarred roasted red bell peppers drained thoroughly
- 2 small garlic cloves chopped
- ½ cup unsweetened, fat-free Greek yogurt
- Salt, pepper to taste
Instructions
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Preheat grill to medium-high. (Alternatively, preheat oven broiler to high, with rack in upper third of oven.)
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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.
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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.
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To serve, spread tops and bottoms of rolls with red pepper yogurt spread sauce. Layer avocado, onion and arugula on bottom rolls and place one mushroom on each roll. Cover with top rolls and serve immediately.