My Big (low)Fat Portobello Burger

Sometimes you feel like eating a burger, but really aren’t interested in splurging on the extra calories or fat. Instead of giving into the craving, try eating a Portobello burger. We’re not saying it’s the same as eating a burger, but it’s a pretty good substitute. Top it with all your favorite burger condiments, you’ll have yourself a great filling meal!


Basic Portobello Mushroom Burgers:

½ cup of vinegar (we used ¼ cup of sherry vinegar and ¼ cup balsamic)
2 tbsp. olive oil
½ tbsp. red pepper flakes
1 tsp. Italian seasonings
juice from ½ of a lemon
salt and pepper to taste
2 Portobello mushroom caps

Combine first 5 ingredients.  Add salt and pepper to taste.  Set aside.

Brush mushroom caps with dry paper towel.

Place caps in a dish and pour marinade over them. Marinate for an hour, flipping the mushroom caps after 30 minutes.

Place mushroom caps on a lined broiler pan and place under hot broiler. Broil 5 minutes, and flip over. Broil another 5 minutes, or until desired tenderness.

Serve on a bun with toppings of your choice.

Notes:


Change up your seasonings in your marinade to give your burger a different flavor. Add some cumin and chili powder and have yourself a southwestern Portobello burger.


In the summer, do these burgers over a grill.


We topped our burger with our feta pesto and served it with a side of butternut squash fries (recipe below).


Butternut squash fries:


1 butternut squash peeled, scooped, and cut into french fry shapes.

Place on a baking sheet that has been sprayed with cooking spray. Sprinkle with Kosher salt.

Bake at 425 degrees for 20 minutes and flip. Bake for another 20 minutes, or until fries start browning on the edge.