Portobello Burger
Servings
1Serving size
1 burgerThis recipe can be multiplied but does not make very good leftovers.
Serve with Red Potato Salad or Healthy French Fries or Barbara’s Potato Salad or Thick Cut Yam Fries or Thick Cut Yam Fries – Low Sodium Version
Serve with Low Sodium Thick Cut Yam Fries or Thick Cut Yam Fries
AND
Serve with or Cajun Yam Fries or French Fries or Low Sodium Thick Cut Yam Fries or Red Potato Salad or Thick Cut Yam Fries
AND
Serve with Parsnip French Fries
Ingredients
| 1 spray Spray olive oil |
| 1 piece whole Mushrooms, portabella, raw (1 3-ounce mushroom cap) |
| 2 Tbsp. Sauce, barbecue |
| 1 ounce Provolone cheese (sliced) |
| 1 slice, thick/large (1/2 thick) Tomatoes (1 slice per burger) |
| 2 slice, thin White onions (2 slices per burger) |
| 2 leaf, medium Iceberg lettuce |
| 1 to taste Black pepper |
| 1 roll Whole wheat hamburger buns (or gluten-free hamburger roll) |
Instructions
When the oven is hot spray the pan lightly with oil and place the mushroom in the pan with the top down. Spread the barbecue sauce over the gills of the mushroom.
Cook for about 5 minutes and then turn over. Cook for another 5 minutes and turn one more time.
If you like your bun toasted, place it on the rack in the oven.
After two minutes, remove the bun and place the mushroom on the bottom half. Top with the tomato, onion, lettuce, black pepper and the top of the bun. Serve immediately.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Thick Cut Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
Thick Cut Yam Fries
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…
AND
Serve this recipe with one of these starch side dishes.
Cajun Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
French Fries
Place the water in a large sauce pan over high heat. While the water is coming to a boil, peel and cut the potatoes into 1/4 inch by 1/4 inch strips. When the water begins to boil reduce the heat to a simmer and add the baking powder while stirring…
Low Sodium Thick Cut Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
Red Potato Salad
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. Cut the potatoes…
Thick Cut Yam Fries
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…
AND
Serve this recipe with one of these vegetable side dishes.
Parsnip French Fries
Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
It simply doesn’t get easier than this to make dinner. Put the mushroom in the oven with some barbecue sauce on it, turn, turn, serve.
I’ve had a lot of Portobello mushroom “burgers” at restaurants here and there. They’re good, and even though mushrooms are one of the pure umami flavors, there’s always seemed to be something missing. Credit to my wife for suggesting the barbecue sauce. It adds just the right touch.
If you are watching your sodium there are low-sodium barbecue sauces on the market. I have also been seeing more and more bottled sauces that are not made with high fructose corn syrup. While these do use sugar instead, it’s not a lot, and two tablespoons is only about 50 calories.