Tuesday, August 19, 2014

Mediterranean Portabello Burger

Mediterranean Portabello Burger

Here is one of my favorite ways to eat a portabella mushroom as a sandwich.  You can make so many variations of this sandwich just like a regular burger.  The meatiness of a portabella is a great sub for any meat entrée that is much healthier and cheaper than any meat counterpart.

Mediterranean Portabello Burger
Yield : 4 servings

1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 Portabella mushroom caps, stems and gills removed
4 large hamburger buns
1/2 cup sliced red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens

Preheat grill to medium-high.

Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish.

To remove the gills, use a spoon and carefully scrape the gills away.  The gills add a bitterness if not removed.

Lightly brush the oil mixture over portabellas and then on one side of each slice of bread.

Combine red peppers, tomato, feta, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Assemble sandwiches and serve.

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