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Core Knowledge

Recipes

Portobello Burgers

Debbie Martell November 3, 2009

Cook Time: 15 minutes

Serves: 4

Calories: 550

Protein: 54g

Total Fat: 32g
Saturated Fat: 13g
Carbohydrates: 17g
Dietary Fiber: 3g

Ingredients

1 1/3 lb ground turkey breast
6 crimini mushrooms
1/2 red bell pepper
1/2 yellow onion
2 cloves garlic
3 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp crushed red pepper flakes
1/2 cup grated Parmigiano Reggiano
1 handful flat-leaf parsley
8 Portobello mushroom caps
2 cups arugula leaves
1/2 lb fresh mozzarella
1 red onion
1 plum tomato
salt and pepper
extra virgin olive oil
balsamic vinaigrette

Preparation

Preheat oven to 450 degrees.
While oven is warming up, heat a large skillet over medium-high heat.
Combine 1 1/3 pounds of ground turkey breast with salt and pepper (to taste).
Mix in 6 chopped crimini mushrooms, 1/2 of a chopped red bell pepper, 1/2 of a chopped yellow onion, 2 minced cloves of garlic, and 3 tablespoons of tomato paste.
Mix thoroughly, then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of crushed red pepper flakes, 1/2 cup of grated Parmigiano Reggiano, and 1 handful of sliced flat-leaf parsley.
Knead meat thoroughly until all ingredients are mixed in, then form the mean into 4 large patties.
Drizzle extra virgin olive oil on the patties, then cook for 5-6 minutes on each side in the skillet.
Place 8 Portobello mushroom caps on a baking sheet grill side up.
Drizzle with balsamic vinaigrette and extra virgin olive oil.
Bake the caps for 12 minutes, remove from the oven, and season with salt and pepper.
Top four of the caps with 1/2 cup of sliced arugula and a burger.
Split 1/2 pound of mozzarella cheese, slices of plum tomatoes, and slices of red onion between the burgers.
Place back in the oven for 1 minute to melt cheese.
Cap burgers with the other Portobello caps and serve.