Sun-dried Tomato Portobello Burgers By: Victoria F.
I was diagnosed with CF at 22 months of age, and I just celebrated my 30th birthday. At age 16 I became a vegetarian, and I've never looked back. It was very important to me to find healthy ways of getting all of the calories and nutrients that I need, so I read, and continue to read, books, journals, and magazine articles on healthy and natural vegetarian cooking. The mushrooms and tomatoes pack a nutritional punch in this recipe, and the mushrooms make this dish hearty enough to share with your non-vegetarian friends.
- 2 medium to large Portobello mushroom caps
- 8 oz sun-dried tomatoes packed in oil
- 1 Tbsp crushed garlic
- 2 tsp crushed or ground rosemary
- 1 tsp cracked pepper
- 1/2 tsp sea salt
- 2 oz grated parmesan cheese
- 4 whole grain bread slices or burger buns
- 10 baby arugula leaves
- 1 Tbsp olive oil
- Add All Ingredients
- Prep Time: 5 minutes
- Cook Time: 20 - 25 minutes
Remove the stems from the mushrooms and place them gill-side up on a baking sheet with edges. Put aside.
In a food processor, combine the sun-dried tomatoes, garlic, rosemary, pepper, salt, and olive oil. Mix until ingredients form a paste.
Spoon mixture evenly into the mushroom caps and smooth out so that the paste covers the mushrooms evenly.
Sprinkle parmesan cheese on mushrooms.
Place mushrooms in a 400 degree oven or toaster oven for 20 to 25 minutes until oil crackles and cheese is evenly browned. While mushrooms are baking, toast the bread.
Allow mushrooms to cool for about 5 minutes, as they will be extremely hot. Then, place them on the bread, topping with arugula, to form a sandwich.
- Servings: 2
Amount per serving:
- Calories: 618
- Fat: 36 g
- Sodium: 1596 mg
- Protein: 22 g
- Calcium: 427 mg
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