Portobello mushrooms make a tasty and satisfying burger. They have a beefy flavor that becomes stronger when grilled or in this case broiled. Add a little cheese, and you won’t be craving a beef burger anymore.
I know my last post was about veggie burgers, but my fiancé and I recently discovered this recipe, and I just HAD to share it. The Smoky Red Pepper Mayo is what really makes this burger a winner. Also, not only is it delicious, but it is super easy to make. You can have it done in less than 30 minutes! That makes it a go to recipe for anyone who has limited time on the weekdays.
- 4 large portobello mushroom caps
- Olive oil cooking spray
- 4 (0.7 ounce) part-skim mozzarella slices
- 2 tablespoons shredded Parmigiano-Reggiano cheese
- 4 (1.5 ounce) whole wheat sandwich thins
- ½ cup light mayonnaise
- 2 tablespoons chopped bottled roasted red bell pepper
- 1 teaspoon fresh lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon minced garlic
- Preheat the broiler on high. Coat the broiler pan with the cooking spray.
- Spray both sides of the mushroom caps with the cooking spray, and place them gill side down on the broiler pan.
- Broil for 5 minutes, turn the mushrooms over and top them evenly with the cheeses. Broil another 5 minutes or until the cheeses melt.
- While the mushroom caps broil, combine the mayonnaise, roasted red bell pepper, lemon juice, smoked paprika, and garlic in a small bowl to make the Smoky Red Pepper Mayo.
- Divide and spread the Smoky Red Pepper Mayo evenly on the sandwich thins.
- Place the mushroom caps on the bottom of each sandwich thin and top each with the sandwich thin top.
Total Cost Per Serving: $1.87
*The nutrition information and total cost may differ depending on the exact ingredients you use.