Grilled Portobello Mushroom Burgers

Serves 4

Portobello mushrooms tend to be available year round and are a great alternative to a traditional burger. Mushrooms are porous and can soak up your favorite marinade. They are savory, juicy and packed full of potassium, niacin, phosphorus and selenium. They are a super low carb option if eaten in a lettuce wrap. Enjoy!

Ingredients

• 4 large portobello mushrooms, cleaned
• 2 large garlic cloves, very thinly sliced
• 1 teaspoon finely chopped fresh or ½ teaspoon dried rosemary, parsley or oregano (optional)
• 1 teaspoon finely chopped fresh or ½ teaspoon dried thyme (optional)
• 3 tablespoons olive oil
• 4 tablespoons balsamic or red wine vinegar
• Salt and freshly ground black pepper

For serving

• 4 whole wheat buns or Bibb lettuce or Romaine lettuce for a lettuce wrap
• 4 lettuce leaves (any greens)
• 1 large tomato, sliced
• 1 small onion, sliced

Instructions

1. Preheat the broiler or prepare a barbeque grill to medium-high heat.
2. Remove the stems from the mushrooms. With a paring knife, make slits about ¼ inch deep in the top of the caps. Carefully, stuff slivers of the garlic into the slits.
3. In a small bowl, whisk together the olive oil, vinegar, herbs and salt and pepper to taste. Brush the mushrooms with the olive oil mixture.
4. Place the mushrooms, cap down, on a pan or hot grill and broil or grill for about 3 to 5 minutes per side, until soft and brown.
5. Place mushrooms on buns or lettuce wrap and add toppings. Serve immediately.