Portobello Mushroom Burgers With Roasted Garlic Mayonnaise
|Olive oil||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped rosemary/0.5 teaspoon/2 milliliter dried 15 ml||1 Tablespoon|
|Portobello mushrooms||4 Large|
|Red onion||1 Large|
|Sweet red peppers||2|
|Basil leaves/Small lettuce leaves 12||12|
|Kaiser rolls/Hamburger buns||4|
|Roasted garlic head||1|
|Yogurt cheese||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
In large bowl, combine olive oil, lemon juice, minced garlic, rosemary, salt and pepper.
Cut stems off mushrooms and reserve for another use.
Marinate mushroom caps and onion slices in olive oil mixture.
Grill peppers on all sides until blackened.
Cool, peel, discard stems, seeds and ribs.
Cut peppers into large pieces.
Grill mushrooms until browned on both sides and cooked through.
To make mayonnaise, squeeze garlic out of skins into blender or food processor (or squeeze into bowl and mash with fork).
Blend in yogurt cheese, mayonnaise, lemon juice and pepper.
Taste and season with salt if necessary.
Assemble sandwiches by placing mushroom on bottom half of buns.
Top with grilled onion, pieces of pepper and basil leaves.
Smear top half of bun with garlic mayonnaise.
Serve burgers hot or cold.
Calories 399 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 12.1 mg4%
Sodium 748.9 mg31.2%
Total Carbohydrates 55 g18.4%
Dietary Fiber 7.4 g29.8%
Sugars 12.9 g
Protein 14 g28.5%
Vitamin A 45% Vitamin C 155.3%
Calcium 11.1% Iron 19.5%
*Based on a 2000 Calorie diet