Meatless Monday: Monster Mushroom Burger

By: Patty Lee
Related To:
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monster-mushroom-burger-recipe,MONSTER_MUSHROOM_BURGER_H_.jpg

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Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

There are so many ways to make vegetables a part of our summer meals: as refreshing side salads, satisfying mains or the stars of our backyard cookout, like this stellar  Monster Mushroom Burger from Bobby Deen. The earthy portobello "patty" is far tastier than any frozen faux-meat alternative, and takes just as little time to prepare. Brush the caps with balsamic vinegar, toss them on the grill and in a few short minutes, the flame-kissed fungi will absorb the wonderful smoky aroma of the grill. Combined with baby arugula, onions, tomatoes and red peppers — plus creamy rosemary-lime mayo — the umami-filled sandwich may just become your go-to burger this season.

4 large portobello mushrooms caps, wiped cleaned
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup plain nonfat Greek-style yogurt
1 tablespoon chopped fresh rosemary
1 lime, zested and juiced
4 large slices whole-grain peasant bread, each cut in half
1 cup baby arugula
1 large tomato, cut into 8 slices
1 red onion, thinly sliced
1/2 cup roasted red pepper strips, drained

Preheat the grill to medium-high heat.

Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes.

Place the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side. Transfer to a plate.

Meanwhile, combine the yogurt, rosemary and zest and juice of the lime in a small bowl until blended. Brush the bread slices with the yogurt mixture. Layer half the slices with the mushrooms, arugula, tomatoes, onions and red pepper strips. Top with the remaining bread slices. Serve immediately.

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