INGREDIENTS
Makes 4 servings
¼ cup (60 ml) VE Balsamic Vinegar
½ cup (125 ml) water
1 Tbsp (15 ml) sugar
1–2 tsp (5–10 ml) VE Minced Garlic
2 Tbsp (30 ml) extra-virgin olive oil
4 – 5” (12 cm) Portobello mushrooms, cleaned and stems removed
4 whole-grain hamburger buns, toasted
½ recipe prepared VE Tzaziki
4 tomato slices
4 red onion slices
2 lettuce leaves, halved
- Whisk first 5 ingredients in a medium mixing bowl. Add mushrooms and coat with mixture. Cover and refrigerate for a minimum of 1 hour, or overnight.
- Preheat barbecue or turn oven to broil.
- Grill mushrooms over medium heat, or broil, turning often and brushing with marinade using a VE Silicone Basting Brush. Cook until tender, approximately 5 minutes per side.
- Place mushrooms on buns and top with 1–2 Tbsp (15–30 ml) VE Tzaziki, tomato, onion and lettuce.
Per serving: Calories 240, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 230 mg,
Carbohydrate 36 g (Fibre 5 g, Sugars 14 g), Protein 6 g.
Preparation Tip Try using chicken breasts instead of Portobello mushrooms.
Time-saving Tip Marinate mushrooms overnight for quick grilling the next day. Clean caps with a damp cloth, as mushrooms soak up water when rinsed.
Serving Suggestion Serve with a refreshing glass of low-fat milk and a vegetable platter with prepared VE Tzaziki.