Monday, July 22, 2013

Tasty Portobello Mushroom Sandwiches/Burgers - GF

This recipe is amazing to say the least. I wasn't expecting to like it at all, because I have tried grilling portobello mushrooms and just didn't have good luck. Maybe I gave up too soon. I probably wasn't seasoning them well. Anyway, none of that matters anymore because we now have this delicious and easy recipe from the book, The Engine 2 Diet.

I am not exaggerating when I say that every single recipe I've tried from that book so far has been great.
I hope you try this one!  I hope you try all of them. Even my husband likes the recipes.

Weight watcher points, you will be happy to know, are just 1 point per Portobello Mushroom.  So you only have to add on your bun or bread. The only other points might be from hummus, store bought has 1 point per Tbsp.
I have made just a few changes to the original recipe,  Portobello Mushroom Burgers.

Tasty Portobello Mushroom Sandwiches/Burgers - GF        Makes 4 sandwiches
4 Portobello mushrooms, rinsed and dried off
Soy Sauce, I used gluten free or Bragg's Liquid Aminos (I've used both, either works well)
Worcestershire sauce
Cracked pepper
1 large red onion, sliced thin (don't chop)
4 buns or sandwich rolls of your choice (gluten free if needed)
Dijon Mustard (both Dijon and Honey Mustard are good)
Hummus, I made my own Fat Free Hummus.
Fresh spinach or lettuce
Tomato slices

Preheat oven to 450.    Lightly spray a glass baking dish or casserole type dish with a non-stick spray.
Remove stems from mushrooms (don't throw them away) and place mushroom caps in the baking dish so that you are looking at the underneath side.

Sprinkle each mushroom with soy sauce and Worcestershire, about 2-3 Tbsp  (more if you like.)  I just shake it over the mushrooms until the caps are holding the liquid. Season with pepper, several grinds over each. Replace stems back into the mushroom caps.

Bake for 15 minutes, less for a smaller sized mushroom. (some are huge)

Saute sliced onion in a hot skillet for about 5 minutes. Set aside.

Toast buns if preferred.  Top one side of the bun with Dijon, and the other side with hummus. Then add tomatoes, cooked onions and fresh spinach.  When mushrooms are finished baking remove the stem and add the mushroom  to your sandwich. You can eat the stem if you like.  Close the bun and bite into an amazing combination of flavors!

Serve with some gluten free seasoned fries or a salad.  You will be surprised how filling this is!


Easy Steps:
Mushroom caps filled with Soy Sauce and Worcestershire.  Cracked pepper over all.

Here are some items we like to add to our sandwiches/burgers

Sauted onions -  I use whatever I've got and sometimes mix a couple kinds together. Purple is my favorite though.

My gluten free sandwich. I chose bread today, sometimes I like a gluten free bun.

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