Anyone have any healthy go-to recipes for that Memorial Day BBQ?
This looks AWESOME…
Mediterranean Portobello Burger
EatingWell.com
This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewurztraminer.
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
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
Preparation
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.
Nutrition
Per serving: 301 calories; 11 g fat ( 2 g sat , 7 g mono ); 2 mg cholesterol; 40 g carbohydrates; 10 g protein; 4 g fiber; 795 mg sodium; 691 mg potassium.
Nutrition Bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 2 vegetable, 2 fat
This looks AWESOME…
Mediterranean Portobello Burger
EatingWell.com
This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewurztraminer.
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
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
Preparation
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.
Nutrition
Per serving: 301 calories; 11 g fat ( 2 g sat , 7 g mono ); 2 mg cholesterol; 40 g carbohydrates; 10 g protein; 4 g fiber; 795 mg sodium; 691 mg potassium.
Nutrition Bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 2 vegetable, 2 fat