Bobby’s Lighter Mushroom Burger

By Bobby Deen

331 Fewer Calories
31 g Less Fat

Ingredients:
4 large portobello mushrooms caps, cleaned
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large slices whole-grain peasant bread, each cut in half
1/2 cup light mayonnaise
1 tablespoon fresh chopped rosemary
1 cup baby arugula
1 large tomato, cut into 8 slices
1 small red onion, thinly sliced
1/2 cup roasted red pepper strips, drained

Directions

1. Preheat grill or broiler.

2. Place mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt, and pepper until blended. Brush mushrooms with the vinegar mixture; let stand 15 minutes.

3. Place the mushrooms, rounded side down, on the grill rack and grill until tender, 4 – 6 minutes per side. Transfer to a plate. Place bread slices on the grill rack and grill until lightly browned, about 2 minutes per side.

4. Meanwhile, combine the mayonnaise and rosemary in a small bowl until blended. Brush bread slices with the mayonnaise mixture. Layer half the slices with the mushrooms, arugula, tomatoes, onion, and red pepper strips Top with remaining bread slices. Serve immediately.

Test Kitchen Tip: To broil the mushrooms, follow step two. Place mushrooms on a broiler rack and broil 4 inches from heat source, until tender and golden, about 4 minutes on each side.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Per Serving: (1 sandwich) 235 Cal; 7 g Protein; 11 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 33 g Carb; 7 g Fiber; 10 g Sugar; 64 mg Calcium; 3 mg Iron; 1045 mg Sodium; 7 mg Cholesterol

Original recipe courtesy Paula Deen: Portobello Mushroom Burgers
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

ORIGINAL NUTRITION
Per Serving: 566 Cal (65% from Fat, 8% from Protein, 28% from Carb); 11 g Protein; 42 g Tot Fat; 6 g Sat Fat; 17 g Mono Fat; 41 g Carb; 4 g Fiber; 3 g Sugar; 107 mg Calcium; 3 mg Iron; 777 mg Sodium; 1 mg Cholesterol

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network, and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Bobby Lightens It Up.

Read More From Holidays and Entertaining.

Read More From Game Day.

Reader Comments:

why is the sodium higher on the lighter version and not on the original I have fluid problems and I can not have that much sodium on the Mushroom burgers I like that recipe but the sodium is to high for me!

By pwarrior57 on September 05, 2010

Pauladeen.com

Bobby’s Lighter Mushroom Burger