These healthy, filling burgers are a great meat alternative, especially if you’re not crazy about tofu (and we aren’t!)
Makes: 6 portabello burgers
6 low-calorie buns (we use aunt millie’s hearth whole grain buns)
6 portabello mushroom caps
1 beefsteak tomato
1 cup baby spinach
1 yellow onion
2 Tbs. balsamic vinegar
2 Tbs. extra virgin olive oil
1 Tbs. fresh basil, minced
1 tsp. dried oregano
dash kosher salt
dash course ground black pepper
1 Tbs. minced garlic
In small bowl, whisk together vinegar, oil, basil, oregano, salt, pepper and garlic. Set aside.
On cookie sheet, lay out rinsed mushroom caps shiny side up. Using basting brush, baste tops with half of marinade. Let sit for 5 minutes. Preheat broiler (or barbeque grill) on high.
Flip caps and baste other side with marinade. Let sit 5 more minutes.
Meanwhile, slice tomato, destem spinach and slice onion.
Place caps on grill or broiler for 5 minutes. Flip and cook 5 more minutes. Add 2 slices of cheese per cap and cook another 2 minutes until cheese just starts to bubble and brown. Remove from broiler/grill. Let rest 5 minutes.
Assemble burgers with slice of tomato, onion and spinach and/or aioli (recipe is on site but not included in nutrition facts). Serve and enjoy!