Tuesday, March 3, 2009

Portobello Cheeseburgers

from CookingLight
Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.

4 servings (serving size: 1 burger)

* 2 teaspoons olive oil
* 4 (4-inch) portobello caps
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon bottled minced garlic
* 1/4 cup (1 ounce) crumbled Gorgonzola cheese
* 3 tablespoons reduced-fat mayonnaise
* 4 (2-ounce) sandwich rolls
* 2 cups trimmed arugula
* 1/2 cup sliced bottled roasted red bell peppers

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.

Nutritional Information
Calories: 278 (32% from fat)
Fat: 9.9g (sat 3g,mono 1.7g,poly 0.4g)
Protein: 9.3g
Carbohydrate: 33.7g
Fiber: 2.4g
Cholesterol: 6mg
Iron: 1.7mg
Sodium: 726mg
Calcium: 129mg

by: myrecipes.com
Photo: Lee Harrelson


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