Parmesan Portobello 'Burgers' With Roasted Red Pepper Spread

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Parmesan Portobello 'Burgers' With Roasted Red Pepper Spread

 

Spread:

1/3 cup reduced-fat mayonnaise

1/4 cup finely chopped roasted red pepper

1 garlic clove, minced

1 1/2 teaspoons lemon juice

 

Burgers:

1/2 cup toasted wheat germ

1/4 cup grated Parmesan cheese

1 tablespoon Italian seasoning blend

1/2 teaspoon salt

2 egg whites

1 tablespoon water

4 portobello mushroom caps, 3 1/2 to 4 inch diameter

cooking spray

4 1 ounce slices part-skim mozzarella cheese

4 whole grain rolls

4 slices tomato, optional

red-leaf lettuce or spinach leaves

 

To make the spread: Combine mayonnaise, red pepper, garlic and lemon juice

in small bowl, set aside.

Heat oven to 400 degrees. Spray baking sheet with cooking spray.

To make the " burgers " : Combine wheat germ, Parmesan cheese, Italian

seasoning blend and salt in shallow dish; mix well. In a second shallow

dish, beat together the egg whites and water until frothy. Dip mushroom caps

into beaten egg whites, then into wheat-germ mixture, coating completely.

Repeat. Place mushrooms stem-side down on baking sheet. Spray lightly with

cooking spray.

Bake 14 to 18 minutes or until mushrooms feel tender when pierced with the

tip of a sharp knife and coating is crisp. Top each with 1 slice mozzarella

cheese; bake 1 minute or until cheese is melted.

To serve: Spread mayonnaise mixture on inside surfaces of rolls. Place warm

mushroom, tomato and lettuce on roll bottom, cover with roll top.