Portobello Burger Melts
This recipe makes 4 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||8 g|
- Portion size: 4
Serve with coleslaw, finish with Strawberry Delights (see recipe below).
2 tbsp (25 mL) olive_oil
2 tbsp (25 mL) balsamic_vinegar
1 tbsp (15 mL) Dijon_mustard
2 cloves garlic, minced
1/2 tsp (2 mL) Worcestershire_sauce (optional)
Pinch each salt and pepper
4 large portobello_mushrooms, stemmed (1 lb/500 g)
4 kaiser_rolls or hamburger_buns
1/4 cup (50 mL) light mayonnaise
4 slices tomato
1 cup (250 mL) shredded old Cheddar or Monterey_Jack_cheese
In small bowl, whisk together oil, vinegar, mustard, garlic, Worcestershire sauce (if using), salt and pepper. Brush over tops and bottoms of mushrooms; let stand for 10 minutes. Place on greased grill over medium-high heat; close lid and cook, turning once, for 10 minutes or until browned and tender.
Meanwhile, cut rolls in half horizontally. Spread bottom halves with mayonnaise; top each with tomato slice and mushroom. Sprinkle with cheese; top with remaining halves of rolls. Return to grill; cook, turning once, for 2 minutes or until rolls are crisp and cheese is melted.
Additional information :
TIP: Don't throw away the mushroom stems; chop them and use to make a flavourful cream of mushroom soup.
Strawberries in season are delicious on their own or with classic partners such as whipped cream, vanilla yogurt or chocolate sauce. But they can be even better when served with a simple homemade dress-up. Toss or top 4 cups (1 L) sliced strawberries with any of the following to make four servings.
Toss with and let stand for 30 minutes:
2 tbsp (25 mL) thawed orange juice concentrate, 2 tbsp (25 mL) each chopped fresh mint and liquid honey and 1/4 cup (50 mL) each granulated sugar and red wine vinegar.
3/4 cup (175 mL) light sour cream mixed with 1/4 cup (50 mL) packed brown sugar, 1/2 cup (125 mL) softened light cream cheese mixed with 1/4 cup (50 mL) each icing sugar and milk and 1/4 tsp (1 mL) vanilla