Mediterranean Portobello Burger

Mediterranean Portobello Burger
Mediterranean Portobello Burger
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Mediterranean Portobello Burger

  1. 1 clove garlic, minced

  2. 1/2 teaspoon kosher salt

  3. 2 tablespoons extra-virgin olive oil, divided

  4. 4 portobello mushroom caps, stems and gills removed

  5. 4 large slices country-style sourdough bread, cut in half

  6. 1/2 cup sliced jarred roasted red peppers

  7. 1/2 cup chopped tomato

  8. 1/4 cup crumbled reduced-fat feta cheese

  9. 2 tablespoons chopped pitted Kalamata olives

  10. 1 tablespoon red-wine vinegar

  11. 1/2 teaspoon dried oregano

  12. 2 cups loosely packed mixed baby salad greens

Prep Time: 00:30
Total Time: 00:30

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Saturated Fat

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 portobello mushroom caps, stems and gills removed
  • 4 large slices country-style sourdough bread, cut in half
  • 1/2 cup sliced jarred roasted red peppers
  • 1/2 cup chopped tomato
  • 1/4 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped pitted Kalamata olives
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 cups loosely packed mixed baby salad greens

Recipe Directions:

Preheat grill to medium-high.

Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Serving per recipe:

4 servings

Amount per serving:

  • Calories: 310
  • Carbohydrates: 42 g
  • Carbohydrate Servings: 2 1/2
  • Cholesterol: 2 mg
  • DietaryFiber: 4 g
  • Fat: 10 g
  • Monounsaturated Fat: 6 g
  • Potassium: 699 mg
  • Protein: 12 g
  • Saturated Fat: 2 g
  • Sodium: 819 mg
  1. Heart Healthy
  2. Low Cholesterol
  3. Low Saturated Fat

Other Dietary Considerations:

  • Diabetes Appropriate