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Portobello Burgers - w

Source of Recipe

Internet
Portobello Burgers - w
4 servings

4 large Portobello mushrooms (about 1 lb.), stemmed
7-oz. jar roasted red peppers packed in water
1 T. balsamic vinegar
1 T. olive oil
2 tsp. Dijon mustard
1 small bunch arugula, stemmed; leaves torn in half (2 cups)
4 whole-wheat buns or hard rolls, split and lightly toasted

Prepare grill or heat grill pan over medium-high heat. Hold 1 mushroom stemmed side up in your hand. Using small sharp knife, carefully cut and scrape to remove most of dark brown "gills." Repeat with remaining mushrooms. Set aside.

Drain roasted peppers in strainer set over small bowl, reserving liquid. You should have about 2 T. liquid. Thinly slice peppers and set aside. Whisk vinegar, oil, mustard and 1 tablespoon water into red pepper liquid in bowl to make dressing. Place 1 T. of dressing in medium bowl, add arugula and toss well. Brush remaining dressing over both sides of mushrooms. Place mushrooms stemmed side down on grill or in pan. Cook until juicy and tender, turning once, about 3 to 4 minutes each side. Place 1 mushroom on bottom of each bun. Top with pepper slices. Place some arugula salad on top of each, cover with bun tops and serve.

Per serving: 166 cal.; 8g prot.; 5g total fat (1g sat. fat); 10g carb.; 0 chol.; 270 mg sod.; 5g fiber +++WWP: 3