Portobello Burgers with Roasted Peppers
Clean eating marinated portobello mushroom cap burgers! So thick and juicy you won't even miss the beef.
Ingredients
- 2 tablespoons mustard I use spicy brown
- 4 tablespoons balsamic vinegar
- 6 tablespoons olive oil
- Salt and pepper to taste
- Dash of hot sauce to taste
- 8 ounces Portobello mushroom caps about 4 depending on size
- 8 mini sweet bell peppers
- 4 Cheese slices if desired
- 4 Hamburger buns toasted
- Additional toppings such as lettuce, tomato, onion, avocado
Instructions
- In a large container (or Ziploc bag), mix together mustard, vinegar, oil, salt, pepper and hot sauce. Add the portobellos and peppers, turning gently to coat.
- Cover and let sit for 15 minutes to 2 hours (I’ve even done up to 4 in the refrigerator).
- Cook mushrooms and peppers, about 5 minutes per side, or until the mushrooms are tender and the peppers are soft and charred. Top mushrooms with cheese last 2 minutes of cooking.
- Serve on buns with 2 peppers per burger and any other desired toppings.
Nutrition
Calories: 351kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.003gSodium: 306mgPotassium: 406mgFiber: 3gSugar: 9gVitamin A: 1759IUVitamin C: 72mgCalcium: 77mgIron: 2mg
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