Sun-dried Tomato Portobello Burgers

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.

By: Victoria F.

Nutrition information

Servings: 2

Amount per serving

  • 618
    Calories
  • 1596mg
    Sodium
  • 22g
    Protein
  • 427mg
    Calcium

Ingredients

  • 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

Instructions

Step 1
Remove the stems from the mushrooms and place them gill-side up on a baking sheet with edges. Put aside.

Step 2
In a food processor, combine the sun-dried tomatoes, garlic, rosemary, pepper, salt, and olive oil. Mix until ingredients form a paste.

Step 3
Spoon mixture evenly into the mushroom caps and smooth out so that the paste covers the mushrooms evenly.

Step 4
Sprinkle parmesan cheese on mushrooms.

Step 5
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.

Step 6
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.

Step 7
Enjoy!