Tag Archives: Portobello

Portobello Burger with Basil Mayo

Id appreciate it if you would take this poll, its anonymous!

So in an effort to make it up to y’all for having such hideous photos the last few days, I decided to make an extra pretty dinner tonight. I recommend serving this with a buttery grilled ear of corn!

Presenting a portobello burger with basil mayo, caramelized onions, and red bell peppers…

Recipe: Serves 1

Preheat the oven to broil.

Spray a pan with canola oil. Slices half an onion and half of a red bell pepper into strips. Cook on medium low heat until the onions are caramelized and the peppers are soft, about 20 minutes.

Lightly coat 1 large portobello cap with olive oil and fresh ground pepper. Broil for 4 minutes on each side.

Mix 2 tbsps canola mayo with 1/4 tsp dill, 1/4 tsp basil, and a few shakes of lemon pepper. This spread MAKES the burger!

Toast a whole wheat bun and spread the mayo on both sides. Layer the burger with caramelized onion and bell pepper and enjoy!

Benefits:

Portobello * a great source of niacin, potassium, and selenium!

Onion * Contains quercitin, an antioxidant that halts the growth of tumors! Also, studies have linked regular onion consumption with lower cholesterol and reduced risk of colon cancer. A prime source of chromium.

Red bell pepper * The bright color is an indication of its high concentration of vitamins. It has tons of vitamin A, carotenoids, and vitamin C. Of green, red, and yellow bell peppers, red ones are technically the most nutrient dense.

Dill * aids in digestion, is a relaxant, can help ease insomnia, and contains the antioxidants monoterpenes, which protect against cancer!

Basil * Has anti-inflammatory properties and antioxidants called flavonoids. Flavonoids protect your cells from damage (and thus, in the long run, cancer).

Magic Mushroom

This stuffed portobello tasted magical, hence the name ;). It was a simple combo of bulgur, Happy Cow cheese squares, butter, and sauteed chard. Its small, so I would serve it as an appetizer or side.

Recipe: Serves 1

Preheat the oven to 375. Spray a pan with canola oil. Tear a bundle of chard from the stalks and saute covered until soft.

Microwave 1/3 cup cooked bulgur with a wedge of Happy Cow cheese and 2 teaspoons of canola oil butter. Mix in a handful of chard and salt and some chopped onions (if you want). Scoop the mixture onto a portobello cap and bake until it begins to brown. Perhaps 10-15 minutes?

Benefits:

Portobello * Tons of B vitamins for energy and metabolism!

Bulgur * Blows white rice and flour out of the water concerning vitamins, minerals, and fiber. It is a low GI food so it will not spike your blood sugar!

Chard * One serving contains 7 days worth of vitamin K! Also contains lots of vitamin A and C!