a healthy and juicy alternative to meat burgers. makes 4
ingredients:
4 whole Portobello caps
fresh spinach
2 roma tomatoes
fresh mozzarella (large, log-shaped)
grated Parmesan
olive oil (I prefer the spray)
thyme
low-sodium Greek Seasoning (or: Seasoned salt, pepper, and garlic powder)
whatever buns you prefer (I did it with King's Hawaiian buns, and it turned out great!)
instructions:
1. In a large baking pan, place mushroom caps facedown, and coat lightly with oil. Flip them, and repeat.
2. Pre-broil caps- place in oven and put on Broil-hi, for about 3-4 mins.
3. Chop tomatoes to about 1/4 inch cubes, mix with parmesan. Slive mozzarella into 1/4 inch thick slices.
4. Remove mushrooms from oven, season on both sides with thyme and Greek seasoning.
5. Fill caps with spinach and tomato mixture, and place mozzarella slices on top, arranging to cover caps and filling.
6. Broil again for about 7-8 mins, or until cheese is melty and gooey. Toast buns for crispness.
7. Arrange caps on buns, adding whatever condiments and toppings desired.
Serve with a healthy side. My suggestion: baked zucchini fries... approx. recipe below
Baked Zucchini Fries
1. Cut 2 large zucchini into 1/2 inch thick, 3-4 inch long spears.
2. Mix 1/2 cup flour, 1 cup italian breadcrumbs, 2 tbsp. of grated parmesan, pinch of garlic powder, pinch of pepper, pinch of seasoned salt together for dredge. (adjust for taste, repeat for refill)
3. Cover zucchini in dredge, place on a baking tray sprayed with cooking spray.
4. Bake at 350 degrees for about 10-12 mins, checking for tenderness and golden brown color.