The men in my family may not agree, but I think portobello burgers are just as appetizing as beef burgers. They’re super juicy, plus low-calorie and heart-healthy. There’s really no reason to miss the meat.
Especially when you slather on a white bean spread flavored with rosemary, garlic, and a little cayenne to heat things up. Finish your burgers off with some fresh, crisp lettuce and grilled onions and you have a flavorful meal on the table in around 30 minutes.
I used fresh white rolls, but a good multi-grain roll or bun would be even better.
|Recipe: Portobello Burgers with White Bean Spread|| |
- 4 Portobello Mushrooms
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red onion, but in slices
- 1 (15-ounce) can cannelini beans, drained and rinsed
- 2 teaspoons chopped fresh rosemary
- 3 cloves garlic, chopped
- 2 tablespoons olive oil
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- salt and pepper
- 4 lettuce leaves
- 4 buns
- Combine Balsamic vinegar, Dijon mustard, 3 tablespoons olive oil, and 2 cloves of minced garlic in a shallow dish.
- Using a spoon or knife, scrape out gills from mushrooms and discard. Place mushrooms in the shallow dish and coat them with Balsamic mixture. Let marinate for 15 minutes.
- Heat a grill pan over medium-high heat. Place mushrooms on grill pan and cook for 5-6 minutes per side. Coat onion slices in leftover marinade and cook on grill pan with portobellos until nicely softened.
- Meanwhile place beans, rosemary, 3 cloves garlic, olive oil, coriander, and cayenne pepper in a food processor and process until smooth. Season to taste with salt and pepper
- To serve, place lettuce leaves on bottom of buns, top with mushrooms, onions, and white bean spread.