Portobello Cheeseburgers
Yield
4 servingsPrep
8 minCook
4½Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | teaspoons |
olive oil
|
|
4 | each |
mushrooms, portabello
4-inch |
* |
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
|
1 | tablespoon |
garlic
minced |
|
¼ | cup |
gorgonzola cheese
crumbled |
* |
3 | tablespoons |
mayonnaise, fat free
|
|
4 | each |
sandwich rolls
each about 2 ounce |
* |
2 | cups |
arugula (roquette)
trimmed |
* |
½ | cup |
sweet red bell peppers
sliced bottled roasted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1E+1 | ml |
olive oil
|
|
4 | each |
mushrooms, portabello
4-inch |
* |
1.3 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
15 | ml |
garlic
minced |
|
59 | ml |
gorgonzola cheese
crumbled |
* |
45 | ml |
mayonnaise, fat free
|
|
4 | each |
sandwich rolls
each about 2 ounce |
* |
473 | ml |
arugula (roquette)
trimmed |
* |
118 | ml |
sweet red bell peppers
sliced bottled roasted |
Directions
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle mushrooms with salt and pepper.
Add mushrooms to pan; sauté 4 minutes or until tender, turning once.
Add garlic to pan; sauté 30 seconds.
Remove from heat.
Combine cheese and mayonnaise, stirring well.
Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with ½ cup arugula and 2 tablespoons peppers.
Place 1 mushroom on each serving, and top with top halves of rolls.