Recipe of the Week 7/20: Portobello Mushroom Burger

Yields 2 Servings


2 tablespoons extra-virgin olive oil, divided

2 portobello mushroom caps

1 teaspoon kosher salt, divided

2 teaspoons fresh thyme, divided

cooking spray

2 turkey burger patties

2 slices mozzarella cheese

2 (1/4 inch thick) slices red onion

2 (1/4 inch) slices tomato

2 tablespoons prepared basil pesto

1/2 teaspoon sesame seeds 

Directions: Drizzle half the oil over the top of the mushroom caps. Sprinkle half the salt and thyme over the caps. Flip the caps and repeat with remaining oil, thyme, and salt. Heat a grill pan on medium-high and prepare with with cooking spray. Lay portobello caps, rounded side up, turkey burger patties, and onion slices onto the hot grill pan; cook for 4 minutes. Turn the mushroom caps and continue cooking for 1 minute before turning the burgers and onion slices. Lay a mozzarella slice atop each turkey patty. Continue cooking until the mushroom caps are softened and the turkey patties are no longer pink in the center, 4 to 5 minutes more. Place one portobello cap onto each of two plates with ribbed side facing up. Top each cap with a turkey patty, 1 tablespoon pesto, an onion slice, and a tomato slice. Sandwich with remaining caps. Sprinkle sesame seeds over the burgers to serve. 

Adopted from: Found by: Melissa Zobler BS, CPT, CPSN 

Nutrition Facts: Per Serving: 525 calories; 42g fat; 6.1g carbohydrates; 32g protein; 115mg cholesterol; 1391mg sodium.

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