My husband always rolls his eyes at me whenever I pull out the Portobello. I have a little bit of an obsession with this gigantic fungi, and once I start, it can be on the menu for days!!
All eye rolling aside though, mushrooms are a great source of niacin (B3), folic acid, and B12. They also provide a good amount of selenium which helps rid the body of free radicals.
4 large porobello mushroom caps, wiped clean with a damp cloth
4 slices red onion, about 1/4 inch thick each
1 1/2 tbsp olive oil
4 whole wheat or Ezekiel burger buns
2 oz crumbled feta cheese
4 leaves of romaine lettuce
Creamy Dijon sauce
2 tbsp plain Greek-style yogurt
1 tbsp extra-virgin olive oil
2 tsp Dijon mustard
2 cloves minced garlic
2 tsp dried basil
1 tbsp finely chopped parsley
1/8 tsp sea salt
1. Heat a grill pan on medium-high. Lightly brush mushrooms and onion with oil. Grill mushrooms and onion for 4-5 minutes per side or until mushrooms are tender (up to 10 minutes per side – you’ll know the mushrooms are done when they start releasing their juices). Set aside the mushrooms and onions. Grill buns, cut side down on the grill pan for 1 to 2 minutes until toasted.
2. Meanwhile, prepare the sauce. Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, and lettuce. Enjoy.
This recipe comes from the Clean Eating magazine.