Recipe for Mediterranean Portobello Burger

21Jan08

recipe pic

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer. It’s very tasty and good for you too.

Nutritional Information:1 serving: Calories 301; Carbohydrates 40g; Cholesterol 3mg; Dietary Fiber 4g; Fat 11g; (Monounsaturated Fat 7gCalcium 7g; Potassium 691mg; Sodium 795mg.

Ingredients:

  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 4 portobello mushroom caps
  • 4 large slices country-style sourdough bread
  • 1/2 cup sliced jarred roasted red peppers
  • 1/2 cup chopped tomato
  • 1/4 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped pitted Kalamata olives
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 cups loosely packed mixed baby salad greensDirections:

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

    Combine red peppers, tomato, feta, olives, 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.

    Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.


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