ORNISH: Grilled Portobello Mushroom And Onion Burger

[Guest guest]

* Exported from MasterCook *

 

Grilled Portobello Mushroom And Onion Burgers

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 163

Serving Size : 8 Preparation Time :0:00

Categories : Grilling Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 French-style baguettes

(each about 24 inches long

and 2 inches in diameter)

4 portobello mushrooms

(about 6 ounces each)

1 1/2 cups nonfat bottled Italian salad dressing

5 tablespoons chopped fresh thyme

1/4 cup Worcestershire sauce

2 large red onions

(in 1/2-inch-thick slices)

2 large red bell peppers -- quartered

stems and ribs removed

8 lettuce leaves

 

SERVES 8

 

Look for the cultivated portobello mushrooms in your market's produce

section, where they may be sold whole or already sliced and

packaged. These giant mushrooms (the caps may be five inches across) are

just common brown mushrooms that have been allowed to mature, They are

wonderfully meaty in taste and texture, and grilling brings out their best.

 

Cut each baguette into four equal sections, then cut each section in half

horizontally.

 

Wipe the mushrooms clean with a damp paper towel, remove the stems, and

slice the caps into 1/2-inch-thick slices.

 

In a small bowl, whisk together salad dressing, thyme, and Worcestershire

sauce.

 

Preheat oven to low and prepare a medium-hot charcoal fire. Place grilling

rack 4 to 6 inches from the coals.

 

Brush mushrooms, onions, and bell peppers with herbed dressing. Grill,

turning once or twice, until nicely browned on the outside and tender, 6 to

8 minutes total. Remove from grill and keep warm in oven.

 

Brush the cut sides of the baguettes with remaining herbed dressing. Place

cut side down over indirect heat (not directly over the coals) and grill

until rolls are just heated through and beginning to brown at the edges.

 

For each " burger, " place a baguette bottom cut side up on a plate. Top

with an onion slice, 4 to 5 mushroom slices, one quarter of a bell pepper,

and a lettuce leaf. Cover with the top of the baguette, pressing down

gently to form a sandwich. Repeat with remaining ingredients. Serve

immediately.

 

TIP: It's not easy to find a whole grain hamburger bun with no fat added,

but a specialty bakery may be willing to make them for you. If you can

find buns, they will make your mushroom burger even more inviting. And

don't forget to set out the other condiments that people like to put on

burgers: mustard, nonfat mayonnaise, pickles, and sliced tomato.

 

Serving size: 1 burger, Calories: 235, Fat: 2.2 g, Cholesterol: 0 mg,

Carbohydrate: 45.0 g, Protein: 8.3 g, Sodium: 233.0 mg.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -