The Best Grilled Portobello Mushroom Burgers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoons olive oil
- 4 ea large portobello mushroom caps
- 2 tbsp balsamic vinegar1 tbsp low sodium soy sauce
- 1 tablespoon chopped rosemary
- 1-1/2 tsp steak seasoning like montreal steak grill mates
- 4 ea thick slices red onion
- 4 oz reduced fat swiss cheese sliced thin (alpine lace)
- 4 ea thin slices tomato
- 1/2 ea avocado sliced thin
- 1 bunch baby spinach
- 4 ea whole wheat low calorie buns (i used martin)
- Carbohydrate 6.30122128562048 g
- Cholesterol 9.922333085 mg
- Fat 6.33516567852425 g
- Fiber 3.62739999476192 g
- Protein 11.0021420604353 g
- Saturated Fat 1.65578024330419 g
- Serving Size 1 1 Burger (140g)
- Sodium 142.770885060284 mg
- Sugar 2.67382129085856 g
- Trans Fat 0.463118986235034 g
- Calories 119 calories
Remove stems and gills from mushroom caps In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently. Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted. To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
