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Mushroom Melts Recipe - The Washington Post

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Portobello mushrooms play the role of savory burger patty in this recipe, which is an alternative to the Ruby Tuesday Veggie Burger (952 calories, 53 grams of fat).

This recipe can be done on an outdoor grill as well.

Adapted from "Cook This, Not That!," by David Zinczenko and Matt Goulding (Rodale, 2009).

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Heat a grill pan over medium-high heat.

  • Step 2

    Combine the mayonnaise, lemon juice, roasted red peppers and garlic in a blender or mini food processor; puree until smooth and uniform in color. (Alternatively, the ingredients can be combined in a medium bowl and pureed with an immersion or stick blender.) Transfer to a small bowl.

  • Step 3

    Whisk together the oil, vinegar and Italian seasoning in a liquid measuring cup. Season with salt and pepper to taste. Use the mixture to coat the top sides of the mushrooms.

  • Step 4

    Place the onion slices on the grill pan and cook for a few minutes until lightly browned on both sides; transfer to a plate.

  • Step 5

    Place the mushrooms on the grill pan top sides down; cook for 2 to 3 minutes, then use tongs to turn them over and cook for 2 to 3 minutes, until browned and fragrant. Scatter the shredded mozzarella evenly over the tops of the mushrooms; cook until melted. Transfer to a platter and cover to keep warm while you toast the buns in the grill pan.

  • Step 6

    Place the toasted bottom buns on individual plates. Cover each one with some of the greens or lettuce. Add a dollop of the flavored mayonnaise, then the grilled mushroom with cheese, another dollop of the flavored mayo and the slice of grilled onion. Place a top bun on each plate; serve warm.

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    Nutritional Facts

    Per serving (with bun)

    • Calories

      233

    • Fat

      9 g

    • Saturated Fat

      2 g

    • Carbohydrates

      28 g

    • Sodium

      480 mg

    • Cholesterol

      5 mg

    • Protein

      11 g

    • Fiber

      3 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Cook This, Not That!," by David Zinczenko and Matt Goulding (Rodale, 2009).

    Tested by Christopher Stanford.

    Published January 27, 2010

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